Mocha or chocolate happen to be a favorite of mine. So, I wanted to bring you this latest dessert recipe, Mocha Pie with a Gluten Free Oreo Crust. It’s creamy and silky, with a smooth finish in the mouth. It’s rich, so just a small slice will do after dinner with a cappuccino or an espresso.
This Mocha Pie with a Gluten Free Oreo Crust is easy to make and just has real ingredients in it besides the crust perhaps. For the crust you could even just purchase a gluten free graham cracker crust or gluten free chocolate crust. Although, the crust is very simple to make if you have either Gluten Free Oreos or Trader Joe’s Gluten Free Joe Joe’s on hand. Many places carry Gluten Free Oreos. You can even find these at Target.
I don’t always have fruit on hand for a fruit pie (more often I do in the summer, I guess), but I always seem to have cream and chocolate, sugar and maple syrup on hand!
Often I need a dessert that comes together easily, because the day is often full. With this dessert I can make it earlier in the day and let it chill during the day to serve after dinner.
Don’t care for mocha flavor?
You can certainly omit the coffee extract or espresso from this recipe if you like. It will be deliciously chocolate flavored. You could even add a layer or peanut butter to the filling, or add more whipped cream across the top.
The filling for this Mocha Pie with a Gluten Free Oreo Crust is in between a chocolate pot de creme and a chocolate mousse. It doesn’t have egg whites though and the eggs in the chocolate are completely cooked.
Looking for a true mousse with whipped egg whites?
If you are looking for a true mousse pie, check out my Gluten Free Chocolate Mousse Pie recipe. It’s a bit richer and certainly really delicious, but also is a little more work to make.
Mocha Pie with a Gluten Free Oreo Crust
Equipment
- 1 rectangular tart pan or 8" springform pan with a removable bottom
- 1 sheet of parchment
- Stand Mixer or Hand Mixer
Ingredients
Gluten Free Oreo Crust
- 1 12.8 package of Gluten Free Oreo's, crushed in a Vitamix or blender or by hand or 1, 12.5 package of Trader Joe's Gluten Free Joe-Joe's, crushed
- 4 tbsp butter, melted
Mocha Pie with a Gluten Free Oreo Crust
- 1 Gluten Free Oreo Crust (recipe above)
- 4 large egg yolks
- 1 cup heavy cream
- ¼ cup sugar
- ¼ cup pure maple syrup
- ¼ teaspoon fine salt
- 4 oz. Guittard chocolate chips, gf or other gf chocolate chips
- 2½ teaspoons Nielson Massey Coffee Extract, gf or 2½ teaspoons of espresso powder, gf or 1 shot of espresso
- ¾ teaspoon Nielson Massey Vanilla Extract, gf or Molina Vanilla Extract, gf
- 1 cup heavy cream
- 1 tbsp sugar
- 1-2 tbsp chopped nuts or chocolate shavings to decorate top
Instructions
Gluten Free Oreo Crust
- Combine in a small or medium bowl the crushed cookies and melted butter.
- Line the tart or springform pan with parchment to fit the bottom.
- Spoon the cookie mixture into the pan, pressing also with a spoon or spatula up the sides of the pan. Set in the freezer for 30 minutes.
Mocha Pie with a Gluten Free Oreo Crust
- Whisk the egg yolks in a 2 cup measure or small bowl.
- In a 4 qt saucepan, add the cream, sugar, maple syrup, and salt. Bring to a boil, stirring consistently over medium low heat.
- Stir in the chocolate chips until melted and the mixture is smooth.
- While whisking the egg yolks, pour and stir about 1/2 of the chocolate mixture into the whisked eggs. Pour immediately back into the saucepan, stirring constantly. Cook over low heat, stirring continually for 2 minutes more.
- Remove from the burner. Stir in the coffee extract and vanilla. Using a sieve over a bowl, strain the mixture. Set aside to cool. Move to refrigerator to finish cooling for 10-15 minutes.
- Whip the cream using an emulsion blender, hand mixer, or stand mixer until it's starting to thicken. Add the 1 tablespoon of sugar and continue whipping until thick but soft and pillowy.
- Reserve ½ cup of whipped cream to decorate the top. Gently fold the remaining cream into the cooled mocha mixture. Spoon in to the chilled crust and spread to smooth.
- Add whipped cream edging chocolate shavings or nuts as desired. Refrigerate for 3-4 hours or freeze for 1-1½ hours before serving.