COFFEE MALLOW PIE
Field editor Dorothy Smith of El Dorado, Arkansas hints,"This terrific pie holds up well in the refrigerator overnight."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth., Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.
Nutrition Facts : Calories 363 calories, Fat 24g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
COFFEE S'MORES PIE
Provided by Michael Laiskonis
Categories Coffee Chocolate Egg Dessert Kid-Friendly Summer Chill Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For graham cracker crust:
- Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
- For coffee ganache:
- Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
- Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
- For meringue:
- Meringue Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
- Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.
COFFEE-PECAN MARSHMALLOW PIE
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Spread pecans in a shallow pan. Bake for 5 minutes or until nuts are lightly toasted set aside.In a medium saucepan over low heat, melt marshmallows in coffee. Chill until slightly thickened. Whisk mixture if not smooth. Stir in nuts and vanilla. Fold in whipped cream. Spread in crust. Chill at least 1 hour before serving.
Nutrition Facts : Nutritional Facts Serves
PECAN AND CHOCOLATE ESPRESSO PIE
A delicious nutty, chocolate coffee dessert!
Provided by MARBALET
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 13
Steps:
- To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
- Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
- Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
- Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
- To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
- In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
- Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
- Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 71 g, Cholesterol 136.2 mg, Fat 32.3 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 12.5 g, Sodium 108.5 mg, Sugar 32.1 g
CREAMY COFFEE PIE
It's easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. -Cherron Nagel, Columbus, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.
Nutrition Facts : Calories 528 calories, Fat 30g fat (17g saturated fat), Cholesterol 40mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.
COFFEE-PECAN MARSHMALLOW PIE
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Spread pecans in a shallow pan. Bake for 5 minutes or until nuts are lightly toasted set aside.In a medium saucepan over low heat, melt marshmallows in coffee. Chill until slightly thickened. Whisk mixture if not smooth. Stir in nuts and vanilla. Fold in whipped cream. Spread in crust. Chill at least 1 hour before serving.
Nutrition Facts : Nutritional Facts Serves
MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM
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
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.
CHOCOLATE COFFEE-PECAN PIE
Serve up a dessert that will please every palate with this Chocolate Coffee-Pecan Pie recipe! Chopped chocolate, pecans and just a tablespoon of instant coffee put the mocha in this ridiculously easy-to-make pie. This coffee-pecan pie is a keeper, folks!
Provided by My Food and Family
Categories Recipes
Time 1h2m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Remove from oven.
- Reduce oven temperature to 325°F. Sprinkle chocolate and nuts onto bottom of crust. Whisk remaining ingredients until blended; pour into crust.
- Bake 40 min. or until center is set. Cool.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
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