Mocha Peanut Butter Pie Recipes

PEANUT BUTTER MOCHA MIX

Steps:

• Whisk together the peanut butter powder, cocoa powder, sugar and instant espresso in a large mug with the boiling water until no lumps remain. Mix in the milk and top with a pinch of cinnamon, if desired.

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 CHIP PIE

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 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 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 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 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.