Cocoa Mocha Pie Recipes

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MOCHA PIE



Mocha Pie image

A friend gave me this divine recipe after I asked how she managed to put together such an elegant pie after a long day at work. Prepared cookie dough, marshmallow creme and a little instant coffee make it a breeze to assemble. -Barbara Keller, Highlands Ranch, Colorado

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 9

1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 ounces cream cheese, softened
2 tablespoons whole milk
1 jar (7 ounces) marshmallow creme
1 tablespoon instant coffee granules
1 tablespoon hot water
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons chocolate syrup, divided
3 tablespoons chopped walnuts

Steps:

  • Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

Nutrition Facts : Calories 515 calories, Fat 23g fat (12g saturated fat), Cholesterol 28mg cholesterol, Sodium 190mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

MOCHA MOUSSE PIE



Mocha Mousse Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 8 servings

Number Of Ingredients 20

1 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons ice water
2 tablespoons cold vodka
6 ounces semisweet chocolate, finely chopped
2 1/2 cups heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
Pinch of kosher salt
1/3 cup confectioners' sugar
1 1/2 cups heavy cream
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 cup chocolate syrup
1 tablespoon instant espresso powder
2 tablespoons chocolate-covered espresso beans, chopped

Steps:

  • Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
  • Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
  • Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
  • Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

MOCHA WALNUT PIE



Mocha Walnut Pie image

A pie with a rich mocha flavor. Serve warm or chilled, topped with whipped cream. Refrigerate leftovers.

Provided by SHOTZY

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Yield 8

Number Of Ingredients 8

1 recipe pastry for a 9 inch single crust pie
2 (1 ounce) squares unsweetened chocolate
¼ cup butter
1 tablespoon instant coffee powder
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 teaspoon vanilla extract
1 cup walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In medium saucepan, melt chocolate and butter or margarine over low heat. Dissolve coffee in 1/4 cup hot water, then stir it into saucepan with sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
  • Bake for 40 to 45 minutes, or until center is set. Cool.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 41 g, Cholesterol 78.4 mg, Fat 30.5 g, Fiber 2.8 g, Protein 9.7 g, SaturatedFat 11.6 g, Sodium 239.6 mg, Sugar 27.3 g

FROSTY MOCHA PIE



Frosty Mocha Pie image

"This pie is so creamy and rich-tasting that no one would guess it's light," says field editor Lisa Varner of Charleston, South Carolina. "The added bonus is that you can make it a day or two ahead and keep in the freezer until needed."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 9

4 ounces reduced-fat cream cheese
1/4 cup sugar
1/4 cup baking cocoa
1 tablespoon instant coffee granules
1/3 cup fat-free milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
1 graham cracker crust (10 inches)
Reduced-calorie chocolate syrup, optional

Steps:

  • In a large bowl, beat cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. , Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired.

Nutrition Facts : Calories 259 calories, Fat 13g fat (7g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MOCHA CHIP PIE



Mocha Chip Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield One 9-inch pie

Number Of Ingredients 8

4 cups chocolate wafers filled with icing
3 tablespoon melted butter
1 quart coffee ice cream, softened
1/2 cup toasted sliced almonds
1 cup chopped toffee candy bar
8 ounces chocolate chips
1 tablespoon unsalted butter
2 tablespoons toasted sliced almonds

Steps:

  • In a food processor, chop together the chocolate cookies and melted butter. Press mixture into a 9 inch pie shell and freeze for 10 minutes.
  • In a large bowl stir together the ice cream, almonds and chopped candy bar until well combined. Pour mixture into pie crust and freeze for 30 minutes.
  • Combine chips and butter in a measuring cup and microwave on high for 1 minute. Stir chocolate mixture and microwave for another 30 seconds if necessary. Drizzle mixture over frozen pie and sprinkle with 2 tablespoons toasted almonds, chill and serve cold

MOCHA CHEESE PIE



Mocha Cheese Pie image

This is a very easy recipe to make and is very full of flavor!! I do believe all will love it! This pie is at its best when garnished with whipped topping and chocolate curls.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 8

8 ounces semisweet chocolate chips
1 tablespoon instant coffee powder
1 tablespoon boiling water
2 (8 ounce) packages cream cheese, softened
⅓ cup white sugar
3 eggs
¼ cup frozen whipped topping, thawed
1 (9 inch) pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a double boiler, over hot (not boiling) water, melt chocolate morsels; stir until smooth, and set aside.
  • In a cup, dissolve coffee in 1 tablespoon boiling water.
  • In a large bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Add melted chocolate and coffee; mix well, then blend in frozen whipped topping.
  • Pour mixture into pie shell and bake in preheated oven for 35 to 40 minutes. Turn oven off and allow pie to stand in oven with door ajar for 15 minutes. Remove from oven and let cool. Refrigerate 20 to 30 minutes before serving. Garnish with whipped topping and chocolate curls just prior to serving, if desired.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 36.1 g, Cholesterol 131.4 mg, Fat 35.3 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 19 g, Sodium 297.5 mg, Sugar 24.7 g

MOCHA BUTTERCRUNCH PIE II



Mocha Buttercrunch Pie II image

This is a rich and delicious dessert, adapted from The Frog Commissary Cookbook. Prep time does not include at least a few hours chilling time.

Provided by pattikay in L.A.

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 cup flour
1/4 teaspoon salt
1/3 cup brown sugar
1/3 cup cold butter
3 tablespoons finely chopped semisweet chocolate
3/4 cup chopped walnuts
1 teaspoon vanilla
2 teaspoons water
1 cup unsalted butter, softened
1 cup brown sugar
4 teaspoons instant coffee
2 teaspoons vanilla
3 ounces unsweetened chocolate, melted
4 eggs
2 cups heavy cream, cold
2 tablespoons instant coffee (plus 1 teaspoon)
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
grated chocolate (for topping) (optional)

Steps:

  • Crust:.
  • Preheat oven to 350. Combine the flour, salt and brown sugar. With a pastry blender or 2 knives, cut in the butter.
  • Stir in the chocolate and nuts. Mix the vanilla and water and add to the crumbs.
  • Work the mixture with your hands to combine. With floured fingers, push the mixture into a 9 inch pie plate, covering the bottom, sides and rim. Bake for 20 minutes. Cool completely.
  • Filling:.
  • In an electric mixer, cream the butter till fluffy and smooth. Add the sugar, coffee and vanilla and beat till smooth. Add the melted chocolate. Again beat smooth.
  • Add the eggs one by one, beating for several minutes after each addition.
  • (NOTE: If you prefer to cook the eggs first, mix them with 1/4 cup milk and heat over medium low heat, till the mixture thickens and bubbles a bit, and coats a spoon -reaching a temperature of 160. Cool and add to the chocolate mixture.).
  • Spread the mixture into the pie crust. Chill several hours. (At this point, the pie can be wrapped and frozen. Defrost in the refrigerator for 6-8 hours.).
  • Topping:.
  • Just before serving, whip together the cream, coffee, powdered sugar, cocoa and vanilla till stiff enough to hold a shape. Cover the top of the pie and top with grated chocolate, if desired.

Nutrition Facts : Calories 892.2, Fat 69.8, SaturatedFat 39.1, Cholesterol 268.6, Sodium 207.3, Carbohydrate 64.5, Fiber 3.9, Sugar 43.6, Protein 10.3

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM



Mocha Pecan Pie with Coffee Whipped Cream image

Categories     Coffee     Liqueur     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Thanksgiving     Pecan     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 24

Crust
1 1/4 cups all purpose flour
1 tablespoon grated orange peel
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup solid vegetable shortening, cut into small pieces
1 tablespoon orange juice
2 tablespoons (about) ice water
Filling
3 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1 tablespoon whipping cream
2 teaspoons instant espresso powder or instant coffee powder
1 cup light corn syrup
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans (about 6 ounces)
For Coffee Whipped Cream
1 cup chilled whipping cream
3 tablespoons coffee liqueur
1 tablespoon powdered sugar

Steps:

  • For Crust:
  • Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
  • For Filling:
  • Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

COCOA MOCHA PIE



Cocoa Mocha Pie image

Make and share this Cocoa Mocha Pie recipe from Food.com.

Provided by CoffeeB

Categories     Pie

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

12 ounces Milky Way bars, divided
1/4 cup milk
2 -3 teaspoons instant coffee granules
1 quart vanilla ice cream, softened
1 (9 inch) graham cracker crust or 1 (9 inch) chocolate crumb crusts

Steps:

  • Finely chop four candy bars.
  • Place in a microwave safe bowl or double boiler.
  • Add milk and coffee granules.
  • Heat and stir until melted and smooth.
  • Place ice cream in a bowl.
  • Fold in mocha mixture.
  • Spoon into crust.
  • Freeze.
  • Remove from the freezer 15 minutes before serving.
  • Cut remaining candy bars into 1/2 inch pieces for garnish.

Nutrition Facts : Calories 637.6, Fat 30, SaturatedFat 13.2, Cholesterol 51.6, Sodium 445.8, Carbohydrate 90, Fiber 2.2, Sugar 70, Protein 8

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