July 17, 2018 hampster82 1Comment

I’m not a coffee drinker. I never touched the stuff, even when pulling all-nighters in college. But I love, love, LOVE coffee flavored stuff. Weird, right? Back in the day of sugar, I used to splurge on Starbucks Frappuccinos. That’s not really considered coffee, is it? I don’t think so with all the cream and sugar…  My new fix is sugar free coffee ice cream. It’s close to the frappuccinos and soothes my craving. Then just the other day it hit me like a ton of bricks! I need to make a coffee dessert!!  And not just any coffee dessert, a Mocha Cream Pie. One that I could keep in the freezer and indulge on a little bit each night. And keep for myself of course! No sharing this baby.

Dig into Mocha Cream Pie

That’s when I decided I just HAD to make this Mocha Cream Pie. The bottom layer is a fudgy brownie. This is the only layer that needs to be baked. This recipe is for sugar-free/gluten-free brownies. You could use a no bake chocolate pie crust if you want to keep the oven off. The brownies are made with real chocolate chips and gluten-free flour. To truly make these brownies sugar-free, look for sugar-free chocolate chips like Hershey’s Kitchens Sugar-Free Chocolate Chips. They are semi-sweet chips and taste like the full sugar variety, which is perfect for this recipe!

Bite of Fork

To make the coffee pudding layer, milk or cream is added to cornstarch a little at a time until the cornstarch is completely dissolved. Only add a small amount of cream to start with. If you add it all, the pudding will be lumpy. After that, all the ingredients are added to a small saucepan and the mixture is heated to boiling and allowed to thicken. You may need to adjust the amount of instant coffee you use based on the strength of your coffee. Mine is fairly mild so I use a bit more. I did this step while the brownies were baking. I only let the brownies cool slightly before putting the pudding on top. No need to wait for lengthy cooling steps!

I also made the chocolate mocha pudding while the brownies baked. The steps are exactly the same as the coffee pudding layer! If you’re really feeling brave, you could mix the ingredients for both layers at the same time, then reserve a portion for the chocolate layer. The mocha pudding can be added on top of the coffee pudding while all the layers are still hot. If you have any wait time before you add the mocha pudding on top, cover the coffee pudding with a plastic wrap to prevent a skin from forming.

Layers of Mocha Cream Pie

After adding the mocha pudding, place the pie in the fridge to cool. This is a critical step. If you rush this process, the whipped cream will melt and leave a mess! While the mocha cream pie is cooling, cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding.

Make the whipped cream within a few hours in advance of serving the mocha cream pie. You could do this earlier, but you’ll have the best results if you wait. Homemade whipped cream is actually quite simple. Either by hand or with an electric mixer, whisk all the ingredients until the cream is light and fluffy. That’s it!  The whipped cream should be really smooth and creamy. This is the soft peak stage. If you keep whisking the whipped cream will get stiffer and more airy. You can take it to this point if you prefer, but I really like the smooth stage and think it works well with the creamy pudding!

Top of Mocha Cream Pie

I love this mocha cream pie for potlucks or dish-to-pass parties. It is so good and creamy, chocolatey, rich, coffee-ey. And oh so yummy! My favorite recipes are the ones that no one can tell are gluten-free or sugar-free. This is one of those! I would be delighted with serving this to any of my guests. This is definitely one they’ll come back for seconds on!

Slice of Mocha Cream Pie

 

Happy Baking!

Amy signature

Bite of Fork
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5 from 1 vote

Mocha Cream Pie

Rich layers of coffee pudding, mocha pudding, fudgy chocolate brownie, and light whipped cream. Low Carb, gluten-free, and sugar-free.
Prep Time10 mins
Cook Time50 mins
Resting Time4 hrs
Total Time5 hrs
Course: Dessert, Pie
Cuisine: American
Keyword: Dessert Lasagna, Mocha
Servings: 8 people
Calories: 575kcal
Author: hampster82

Ingredients

Brownie Layer

  • 2 tablespoons Unsalted Butter
  • 1/3 cup Xylitol Substitution: Use favorite granulated sweetener
  • 2 tablespoons Heavy Whipping Cream Substitution: Heavy cream or milk
  • 1 cup Semi-Sweet Chocolate Chips Suggestion: Look for sugar-free chocolate chips such as Hershey’s Kitchens Sugar Free Chocolate Chips
  • 1 Egg
  • 1/2 teaspoon Vanilla extract
  • 1/3 cup Gluten-Free All Purpose Flour Blend
  • 1 pinch Salt

Coffee Pudding Layer

  • 3 tablespoons Cornstarch
  • 2 cups Milk
  • 1/2 cup Xylitol Substitution: Use favorite granulated sweetener
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Instant Coffee
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Mocha Pudding Layer

  • 4 tablespoons Cornstarch
  • 2 cups Milk
  • 5 oz Semi-Sweet Chocolate Chips Suggestion: Look for sugar-free chocolate chips
  • 1/2 cup Xylitol Substitution: Use favorite granulated sweetener
  • 2 tablespoons Unsalted Butter
  • 1 tablespoon Instant Coffee
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Whipped Cream Layer

  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Xylitol
  • 1 teaspoon Vanilla extract

Instructions

Brownie

  • Preheat oven to 325 degrees F. In a medium saucepan, melt butter, xylitol, and heavy whipping cream over medium heat. Bring to a boil. Once boiling, remove from heat and add semi-sweet chocolate chips. Stir until fully melted.
  • Add egg and vanilla extract followed by the gluten-free all purpose flour and salt. Stir until batter is smooth. Pour batter into 9 inch pie pan. Bake for 18-23 minutes, or until toothpick comes out clean.

Coffee Pudding

  • While brownies are baking, make the Coffee Pudding. Add cornstarch to a medium saucepan. Slowly add milk, whisking until cornstarch is fully dissolved. Add remaining milk, xylitol, butter, coffee, vanilla, and salt. Heat over medium-high heat until boiling. Heat for another 1-2 minutes, whisking continually, until thickened.
  • Once brownies have baked and have cooled for 5 minutes, add the coffee pudding in an even layer over the brownies.

Mocha Pudding

  • Add cornstarch to a medium saucepan. Slowly add milk, whisking until cornstarch is fully dissolved. Add remaining milk, chocolate, xylitol, butter, coffee, vanilla, and salt. Heat over medium-high heat until boiling. Heat for another 1-2 minutes, whisking continually, until thickened.
  • Add the mocha pudding in an even layer on top of the coffee pudding.  Cover with plastic wrap, pressing plastic wrap to the edges of the pudding.  Chill for 3-4 hours, or until pie is chilled throughout.

Whipped Cream

  • After pie has been chilled thoroughly, make the whipped cream. Add heavy whipping cream, xylitol, and vanilla extract to a mixing bowl. Whisk until stiff peaks form and whipped cream is light and fluffy. Don’t over mix!
  • Add the whipped cream to the top of the chilled pie. Serve chilled. Store leftovers in the refrigerator.
Low Carb Mocha Cream Pie
I can't believe this Mocha Cream Pie is low carb, gluten-free, and with no refined sugar!  It is rich and creamy with piles of fluffy whipped cream on top!

One thought on “Mocha Cream Pie – Low Carb

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