No-Bake Espresso Chocolate Pudding Pie

Begin by preparing a chocolate cookie crust: crush 1 1/2 cups of chocolate cookies into crumbs and mix with 6 tablespoons of melted butter. Press into a pie dish and chill.

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In a saucepan, combine 2 cups of milk, 1/2 cup of heavy cream, and 1/4 cup of granulated sugar over medium heat, stirring until warm but not boiling.

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Dissolve 2 tablespoons of instant espresso powder in 1 tablespoon of hot water, then stir it into the milk mixture until well combined.

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In a separate bowl, whisk together 1/4 cup of cornstarch, 1/4 cup of unsweetened cocoa powder, and a pinch of salt.

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Gradually whisk the dry ingredients into the warm milk mixture until thickened.

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Remove from heat and stir in 6 ounces of chopped dark chocolate until melted and smooth.

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Pour the espresso chocolate pudding into the chilled cookie crust and refrigerate for at least 4 hours, or until set. Serve slices of this decadent no-bake espresso chocolate pudding pie chilled, perhaps with a dollop of whipped cream on top for an extra treat.

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