MOCHA PIE
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
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 DECADENCE PIE RECIPE - (5/5)
Provided by Lesterfaye
Number Of Ingredients 7
Steps:
- Place chocolate in small microwavable dish. Microwave on HIGH until melted, 11/2 minutes, stirring after 1 minute. Set chocolate aside. Combine 1 cup whipping cream and 1/2 cup sugar in medium saucepan over medium heat. Cook, stirring constantly, until sugar is melted. Beat eggs in small bowl. Stir 1/4 cup cream mixture into eggs; stir back into hot cream mixture. Stir constantly until mixture is thickened, about 4 to 5 minutes. Pour cream mixture into large bowl. Beat in chocolate, coffee granules and 1/2 teaspoon vanilla extract. Beat for about 2 minutes. Pour filling into piecrust. Let cool for 15 minutes. Cover and refrigerate 3 hours or overnight. Beat remaining 1 cup cream in medium bowl 1 minute. Add the remaining 1 tablespoon sugar and remaining 1/2 teaspoon vanilla extract. Beat until mixture forms soft peaks. Top each slice of pie with the whipped cream.
LOW CARB DECADENT MOCHA CHEESECAKE
Make and share this Low Carb Decadent Mocha Cheesecake recipe from Food.com.
Provided by Suzy-Q Cooks
Categories Cheesecake
Time 1h30m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Combine pecans, sweetener, butter and cocoa in bowl of heavy-duty food processor.
- Process until pecans are chopped finely and all are combined (will be somewhat wet).
- Press mixture into bottom of 10" deep dish pie pan (using plastic wrap to cover nut mixture will keep it from sticking to your fingers and aid in spreading the nuts evenly). Set aside.
- In bowl of same food processor (no need to clean bowl) combine cream cheese, cream, sweetener, coffee crystals, vanilla and 1 egg. Process until well blended, scraping down bowl. Add the next two eggs one at a time, scraping down the bowl between each addition.
- Combined 4 T. butter and 8 oz chocolate in large microwave-safe bowl. Heat in microwave at medium power until melted.
- Add melted butter and chocolate to mixture already in food processor; process for one minute.
- Pour mixture from food processor into pie pan, spreading evenly.
- Bake in preheated oven for 1 hour, checking carefully after 50 minutes. Do not allow top to burn.
- Mix 2 T. of artificial sweetener with melted 1 ounce of chocolate.
- Stir 1 T. of artificial sweetener into sour cream and vanilla.
- Spread sour cream mixture over cheesecake, drizzling melted chocolate over in a swirled pattern.
- Return cheesecake to oven for five minutes.
- Remove from oven.
- Chill overnight.
Nutrition Facts : Calories 433.1, Fat 44.2, SaturatedFat 22.1, Cholesterol 114.1, Sodium 154, Carbohydrate 9.2, Fiber 4.1, Sugar 0.9, Protein 7.8
MOCHA DECADENCE
A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired.
Provided by JJOHN32
Categories Chocolate Cake
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. Remove from heat and let cool.
- In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. Stir together ground walnuts and flour; gradually stir into egg mixture.
- Stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. Pour batter into a 9 inch springform pan.
- Bake for 35 to 45 minutes in the preheated oven or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Dust the top with confectioners' sugar. Stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. Drizzle over cake.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 25.2 g, Cholesterol 57.3 mg, Fat 19.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 8 g, Sodium 62.3 mg, Sugar 21.8 g
MOCHA DECADENCE
A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired.
Provided by JJOHN32
Categories Chocolate Cake
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. Remove from heat and let cool.
- In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. Stir together ground walnuts and flour; gradually stir into egg mixture.
- Stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. Pour batter into a 9 inch springform pan.
- Bake for 35 to 45 minutes in the preheated oven or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Dust the top with confectioners' sugar. Stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. Drizzle over cake.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 25.2 g, Cholesterol 57.3 mg, Fat 19.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 8 g, Sodium 62.3 mg, Sugar 21.8 g
MOCHA-ALMOND FUDGE PIE
Provided by Molly McCarty
Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Fall Bon Appétit Washington Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
- Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Let pie stand at room temperature 15 minutes. Cut into wedges and serve.
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4/5 (1)Total Time 5 hrs 5 minsServings 6-8
- Prepare Crust: Preheat oven to 350°. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 minutes. Cool completely (about 30 minutes).
- Prepare Filling: Whisk together sugar and next 2 ingredients in a large saucepan. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.
- Microwave chocolate in a small bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk 2 Tbsp. butter and melted chocolate into sugar mixture; spoon into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4 to 24 hours. Top with Coffee Whipped Cream just before serving.
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