Frozen Mocha Mousse Pie Recipes

MOCHA MOUSSE PIE

Steps:

• In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool. , Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping. , Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. , Garnish with chocolate shavings if desired. Store in the refrigerator.

MOCHA MOUSSE PIE

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.

FROZEN HAZELNUT-MOCHA PIE

Steps:

• In medium bowl, mix mocha beverage, condensed milk, creamer and coffee powder. Stir in 1 cup of the whipped topping until well blended. Reserve 1 teaspoon shaved chocolate for garnish. Stir remaining chocolate into filling. Pour into crust.
• Freeze 3 to 4 hours or until frozen. Remove from freezer 10 minutes before cutting. Garnish each slice with dollop of remaining 1 cup whipped topping. Sprinkle evenly with reserved 1 teaspoon shaved chocolate.

FROSTY MOCHA PIE

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.

FROZEN MOCHA MOUSSE PIE

Steps:

• In a large bowl stir together hot water and coffee granules.
• Whisk in milk then chocolate.
• In another bowl at high speed beat 2 cups cream until stiff peak stage. Fold whipped cream into chocolate mixture.
• Spread this mixture into pie shell and freeze 7 to 8 hours.
• Top with whipped cream and eat.

FROZEN MOCHA MOUSSE

Steps:

• Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
• Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
• Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
• Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
• For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

FROZEN LIME MOUSSE PIE

Steps:

• Mix lime juice and sugar in a saucepan.
• Sprinkle gelatin over and let stand 1 minutes.
• Heat, stirring for 3 minutes.
• Whisk in condensed milk, food coloring, and lime rind.
• Cover and refrigerate for 15 minutes or til slightly thickened.
• Whip the cream and fold into lime mixture.
• Pour into crust.
• Freeze 6 hours or until firm.
• I garnish with additional whipped cream.

MOCHA CHEESE PIE

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.

MOCHA WALNUT PIE

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.