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 MOUSSE PIE
Provided by Food Network
Time 30m
Yield 10 servings
Number Of Ingredients 4
Steps:
- BEAT heavy cream in large bowl with electric mixer on medium-high speed until stiff and soft peaks form. Beat in vanilla. Reserve 3/4 cup for topping. Stir 3/4 cup hazelnut spread in medium bowl until smooth. Stir into remaining whipped cream until combined. Spoon evenly into graham cracker crust.
- SPREAD reserved whipped cream over center of pie to within 1-inch of edge. Place 1 tablespoon hazelnut spread into corner of small resealable plastic bag. Microwave on HIGH 10 seconds or until soft. Cut a small corner off of bag. Drizzle over top. Chill 2 hours.
EASY MOCHA CREAM PIE
This chocolate crust is excellent with a cool no-bake mocha filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 699 calories, Fat 54g fat (31g saturated fat), Cholesterol 139mg cholesterol, Sodium 400mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.
MOCHA WALNUT PIE
A pie with a rich mocha flavor. Serve warm or chilled, topped with whipped cream. Refrigerate leftovers.
Provided by SHOTZY
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 41 g, Cholesterol 78.4 mg, Fat 30.5 g, Fiber 2.8 g, Protein 9.7 g, SaturatedFat 11.6 g, Sodium 239.6 mg, Sugar 27.3 g
MOCHA CHEESE PIE
This is a very easy recipe to make and is very full of flavor!! I do believe all will love it! This pie is at its best when garnished with whipped topping and chocolate curls.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 36.1 g, Cholesterol 131.4 mg, Fat 35.3 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 19 g, Sodium 297.5 mg, Sugar 24.7 g
MOCHA CHIP PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield One 9-inch pie
Number Of Ingredients 8
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 MOUSSE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 20
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 MADNESS BISCOTTI PIE
Provided by Susannah Locketti
Categories dessert
Time 4h55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Coat a 9-inch springform pan with cooking spray and set aside.
- In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined.
- In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce.
TRIPLE CHOCOLATE MOCHA PIE
Steps:
- Crust preparation:
- Pulverize cookies in food processor until fine crumbs. Add almonds, salt and butter. Press into 9-inch pie plate. Put in freezer for about 10 minutes to set.
- Mocha filling preparation:
- Beat mascarpone cheese and sugar together with mixer. In microwave heat half the heavy cream. Mix in espresso until dissolved. Add the espresso mixture and rest of heavy cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped heavy cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.
- Ganache preparation:
- Bring heavy cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour heavy cream over chocolate chips in small bowl
- Stir until melted and glossy. Set aside to cool. When pie is frozen enough pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish.
- Whipped topping and garnish:
- Beat cream, sugar, almond extract until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.
MOCHA JAVA PIE WITH KAHLUA CREAM
I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. -Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 507 calories, Fat 32g fat (20g saturated fat), Cholesterol 74mg cholesterol, Sodium 436mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
FROSTY MOCHA PIE
"This pie is so creamy and rich-tasting that no one would guess it's light," says field editor Lisa Varner of Charleston, South Carolina. "The added bonus is that you can make it a day or two ahead and keep in the freezer until needed."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 259 calories, Fat 13g fat (7g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM
Categories Coffee Liqueur Milk/Cream Food Processor Chocolate Nut Dessert Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 24
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
Make and share this MOCHa CREAM PIE recipe from Food.com.
Provided by mjgrimm1264
Categories Dessert
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Process cookies, 2 tablespoons sugar, and 1/2 teaspoon salt in a food processor until fine crumbs form, 15 to 30 seconds. Add butter and pulse to combine, 5 to 10 times. Press cookie mixture in the bottom and sides of a 9-inch pie plate. Bake, on a baking sheet, until crust is dry and set, 18 to 20 minutes. Cool on a rack.
- Place chocolate chips in a bowl. Whisk together cornstarch, egg yolks, 1/2 cup sugar, and 1/4 teaspoon salt in a medium saucepan. Whisk in half-and-half and coffee. Cook over medium low heat, whisking constantly, until thickened and the whisk holds a trail, 6 to 8 minutes. Strain over chocolate chips.
- Transfer pudding to a cooled crust and smooth top. Press plastic wrap directly on surface of pudding. Chill, at least 4 hours.
- Discard plastic wrap. Whip cream and 2 tablespoons sugar to medium peaks and dollop over chilled pie.
- Serve topped with shaved chocolate.
Nutrition Facts : Calories 527.8, Fat 33.4, SaturatedFat 18.8, Cholesterol 171.2, Sodium 468, Carbohydrate 54.6, Fiber 1.7, Sugar 33.5, Protein 6.3
MOKA FUDGE PIE
A rich, flavorful dessert, ideal for parties.
Provided by Sanjeed
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Dissolve coffee in boiling water.
- Melt chocolate in a bowl over hot water. Blend in coffee solution. Stir in egg yolks, cream, and butter. Mix until smooth. Spoon mixture into baked pie shell, and chill before serving.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 24.1 g, Cholesterol 69 mg, Fat 21.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 11.1 g, Sodium 145.6 mg, Sugar 14.7 g
MOCHA PECAN PIE
Make and share this Mocha Pecan Pie recipe from Food.com.
Provided by MsBindy
Categories Dessert
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 11
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.
Nutrition Facts : Calories 3729.6, Fat 203.8, SaturatedFat 80, Cholesterol 781.6, Sodium 992, Carbohydrate 448.6, Fiber 19.2, Sugar 312.1, Protein 47.8
ALMOND MOCHA PIE
Edna Johnson of St. Croix Falls, Wisconsin received this recipe from an aunt years ago. "The creamy chocolate pie - with a hint of coffee - is nice to have in the freezer for a quick reward on a hectic day," she notes.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve coffee in boiling water; set aside. In a microwave, melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze. , Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
Nutrition Facts : Calories 311 calories, Fat 19g fat (11g saturated fat), Cholesterol 9mg cholesterol, Sodium 116mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA MOUSSE PIE
Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 474 calories, Fat 36g fat (20g saturated fat), Cholesterol 82mg cholesterol, Sodium 128mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
MOCHA PIE
Crushed chocolate sandwich cookies, strong coffee and half-and-half give this easy-to-make but glorious mocha pie its chocolate coffee deliciousness.
Provided by My Food and Family
Categories Home
Time 8h5m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Spoon half the COOL WHIP into small bowl; refrigerate until thawed. Meanwhile, return remaining COOL WHIP to freezer.
- Crush 20 cookies; mix with nuts and butter. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
- Reserve 1 Tbsp. coffee. Mix remaining coffee with half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed COOL WHIP and chopped cookies. Spread onto bottom of crust.
- Microwave 3 oz. chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.
- Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
- Garnish pie with chocolate curls before serving.
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 25 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
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