Mocha Buttercrunch Pie Recipes

MOCHA WHOOPIE PIES WITH CARAMEL BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with nonstick spray.
• Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.
• Yield: 12 whoopie pies
• Active Time: 40 minutes
• Total Time: 2 hours (includes chilling and cooling times)
• Ease of preparation: easy

MOCHA BUTTERCRUNCH PIE

Steps:

• For Crust Preheat over to 350F. Combine flour, salt, and brown sugar. Cut in the butter with a pastry blender. Stir in the nuts and chocolate. Mix in the vanilla and water. Work the mixture to combine (use your hands). Push mixture into pie plate and cover the bottom and rim. Bake for about 20 minutes. Cool. For Filling Cream butter until fluffy and smooth. Add sugar, coffee, and vanilla and beat until smooth. Add the melted chocolate. Again beat smooth. Add the eggs one by one, beating for several minutes after each addition. Spread the mixture in the pie shell. Chill for several hours. (At this point the pie can be wrapped and frozen. Defrost in the refrigerator for 6-8 hours.) For Topping Just before serving, whip together the cream, coffee, powdered sugar, cocoa, and vanilla until stiff enough to hold a shape. I just heap this on top of the pie. Those skilled with a pastry bag can pipe rosettes all over the top. Garnish, if desired, with grated chocolate or chocolate curls. Refrigerate until ready to serve.

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.

MOCHA BUTTERCRUNCH PIE II

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.

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.

MOCHA BUTTERCRUNCH PIE

Steps:

• Preheat oven to 350 degrees.
• In a food processor blend together the flour, sugar and salt.
• Add the cold butter and pulse until mixture resembles coarse meal.
• Add the nuts and chocolate, pulsing until the nuts are finely chopped.
• Press crust onto bottom and up the sides of a 9 inch metal pie plate.
• Freeze for 20 minutes and then bake for 25 minutes, or until the crust is golden brown.
• Cool completely.
• In the top of a double broiler melt the 6 oz's chocolate until smooth.
• Remove from over the water.
• Combine sugar, yolks and corn syrup in a medium metal bowl.
• Set bowl over saucepan of simmering water and whisk until thermometer registers 160 degrees, about 6 minutes.
• Remove from over the water and add the butter, espresso and vanilla.
• beat the mixture until cool and thick, around 5-6 minutes.
• Fold in the melted chocolate mixture.
• Beat the 1 cup chilled whipping cream in another bowl until stiff peaks form.
• Fold into chocolate mixture.
• Spoon mixture into pie cruse and refrigerate at least 6 hours, overnight is better.
• To serve pipe whipped cream on pie and top with chocolate curls.

EASY MOCHA CREAM PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

MOCHA PIE

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.

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.