Mocha Pecan Pie With Coffee Whipped Cream Recipes

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

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.

MOCHA CREAM PIE

Steps:

• Bake pie crust as directed on package; cool completely.
• Beat pudding mixes, coffee and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

MOCHA ICE CREAM PIE

Steps:

• In a large bowl, beat the ice cream and coffee until blended; set aside. In a small bowl, beat the cream cheese, chocolate syrup and sugar. Fold in whipped topping. Remove 1/4 cup; cover and refrigerate. Add remaining chocolate mixture to ice cream mixture. Pour into crust; freeze until firm., Pour reserved chocolate mixture over the top; swirl gently. Cover and freeze for up to 2 months. Just before serving, sprinkle with crushed candy bar.

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 PECAN PIE

Steps:

• Preheat oven to 400 F.
• For the crust, cut the butter into the flour with a pastry knife until the mixture resembles coarse cornmeal.
• Add about 3 Tbsp water and combine until dough forms a ball.
• Roll it out on lightly floured board.
• Place crust in 9-inch pie plate and crimp the edges.
• To make filling, place all of the filling ingredients, except the pecans, into a blender or food processor and puree until the chocolate chips are completely ground up and everything is smooth.
• Pour the filling over the pecans in a bowl, and stir just enough to coat the nuts.
• Pour the filling into the pie shell.
• Bake at 400 F for 10 minutes, then reduce heat to 350 F and bake another 30 minutes or until the filling is set but still moist.
• Cool completely before cutting.

MOCHA FUDGE PIE

Steps:

• Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
• Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
• Pour mixture into a 9-inch pieplate coated with cooking spray.
• Bake at 325 degrees for 22 minutes.
• Let crust cool completely.
• Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
• Gently fold in 1 1/2 cups whipped cream.
• Spread pudding mixture evenly over brownie crust.
• Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlúa in a bowl; stir well.
• Gently fold in remaining 1 1/2 cups whipped cream.
• Spread whipped cream mixture over pudding mixture.
• Garnish with chocolate curls, if desired.
• Serve immediately, or store loosely covered in refrigerator.
• Nonalcoholic Mocha Version-------------------------Ю.
• When making the pudding mixture, substitute 2 tablespoons milk for the Kahlúa.
• In the topping, omit the Kahlúa, and dissolve the instant coffee granules in 1 tablespoon water.
• Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.

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.

COFFEE WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.

FRONTERA GRILL'S CHOCOLATE PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• Make the crust:
• In the bowl of a food processor, combine the flour, butter, and shortening. Pulse until the mixture resembles coarse meal with some small (roughly pea-size) lumps of butter. Transfer to a large bowl.
• In a small bowl, stir together the sugar, salt, and 4 tablespoons ice water. Using a fork, gradually stir the ice-water mixture into the flour mixture-the dough will be in rough, rather stiff clumps. If there is unincorporated flour in the bottom of the bowl, drizzle in more ice water, 1/2 tablespoon at a time, and use the fork to gently incorporate it. Do not overwork the dough, or the pastry will be tough. Turn the dough out onto a lightly floured work surface, gather into a ball, and flatten into a roughly 1-inch-thin disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: The dough can be made ahead and stored, wrapped in plastic in the refrigerator, up to 2 days or frozen, up to 1 week; defrost in the refrigerator before proceeding.
• On a lightly floured surface, roll the dough into a 12-inch round then transfer to a 9-inch deep-dish pie plate. Trim the edge, leaving a 1/2-inch overhang, then fold the overhang under and crimp the edge decoratively. Using a fork, prick the bottom and sides of the pie shell all over then chill for 30 minutes. DO AHEAD: The pie shell can be assembled to this point and stored, wrapped in plastic in the refrigerator, up to 2 days, or frozen, up to 1 week; defrost in the refrigerator before continuing.
• Arrange a rack in the middle of the oven and preheat to 400°F.
• Lightly butter a 15-inch round of foil and lay it, butter-side-down, inside the chilled pie shell then gently press to line the shell snugly. Fill the pie shell with pie weights or dried beans and bake until the pastry is set and pale golden along the edge, about 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the weights or beans and the foil and bake the shell until pale golden all over, 8 to 10 minutes more. Brush the entire pastry surface with the lightly beaten egg yolk, and cool completely.
• Make the filling:
• Arrange a rack in the lower third of the oven and preheat to 350°F.
• In a large bowl, combine the pecans, chocolate, and flour, and toss to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the corn syrup, molasses, coffee-flavored liqueur, vanilla, and salt and beat until incorporated (if the mixture appears to be separating or isn't combining, swap the paddle attachment for the whisk attachment and whisk until incorporated). Pour over the chocolate-pecan mixture and stir well to combine. Pour the mixture into the cooled pie shell and bake until a knife inserted into the center comes out clean, about 1 hour. Transfer to a wire rack to cool completely. DO AHEAD: The pie can be baked, cooled, and stored, wrapped in a double-layer of plastic and refrigerated, up to 3 days.
• Make the coffee whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a handheld mixer, whip the cream, sugar, and coffee-flavored liqueur until the cream holds soft peaks.
• To serve:
• Just before serving, cut slices into the pie then warm the whole pie in a 325°F oven until just heated through, about 8 minutes. Serve slices topped with dollops of coffee whipped cream.

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.