Mocha Walnut Pie Recipes

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MOCHA WALNUT CUPCAKES



Mocha Walnut Cupcakes image

This recipe for espresso coffee and walnut cupcakes that begin with Betty Crocker™ Super Moist™ cake mix, makes a great dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 10

1 1/2 cups walnut halves
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons instant espresso coffee powder or granules
1 cup butter or margarine, softened
3 cups powdered sugar
4 oz semisweet baking chocolate, melted, cooled
2 tablespoons whipping cream
2 teaspoons vanilla
24 walnut halves

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 1/2 cups walnut halves in food processor. Cover; process 10 seconds or just until finely ground (do not overprocess).
  • In large bowl, beat cake mix, water, oil, eggs, ground walnuts and 1 tablespoon of the coffee powder with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in melted chocolate, whipping cream, vanilla and remaining 1 tablespoon coffee powder until well blended. Frost cupcakes. Top each with 1 walnut half. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

FROZEN HAZELNUT-MOCHA PIE



Frozen Hazelnut-Mocha Pie image

Calling all coffee lovers, this frozen hazelnut-mocha pie is for you! It's guilt-free and a must-try cold treat for any hot day.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 10

Number Of Ingredients 7

1/2 cup light mocha-flavored Frappuccino beverage (from 9.5-oz bottle)
1/2 cup fat-free sweetened condensed milk (not evaporated)
2 tablespoons fat-free hazelnut-flavored liquid nondairy creamer
1 tablespoon instant espresso coffee powder or 2 tablespoon coffee granules
2 cups Cool Whip fat-free frozen whipped topping, thawed
1 oz bittersweet baking chocolate, shaved
1 creme-filled chocolate sandwich cookie crumb crust (6 oz)

Steps:

  • In medium bowl, mix mocha beverage, condensed milk, creamer and coffee powder. Stir in 1 cup of the whipped topping until well blended. Reserve 1 teaspoon shaved chocolate for garnish. Stir remaining chocolate into filling. Pour into crust.
  • Freeze 3 to 4 hours or until frozen. Remove from freezer 10 minutes before cutting. Garnish each slice with dollop of remaining 1 cup whipped topping. Sprinkle evenly with reserved 1 teaspoon shaved chocolate.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

MOCHA WALNUT PIE



Mocha Walnut Pie image

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

1 recipe pastry for a 9 inch single crust pie
2 (1 ounce) squares unsweetened chocolate
¼ cup butter
1 tablespoon instant coffee powder
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 teaspoon vanilla extract
1 cup walnuts

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 PIE



Mocha Pie image

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

1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 ounces cream cheese, softened
2 tablespoons whole milk
1 jar (7 ounces) marshmallow creme
1 tablespoon instant coffee granules
1 tablespoon hot water
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons chocolate syrup, divided
3 tablespoons chopped walnuts

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 CHEESE PIE



Mocha Cheese Pie image

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

8 ounces semisweet chocolate chips
1 tablespoon instant coffee powder
1 tablespoon boiling water
2 (8 ounce) packages cream cheese, softened
⅓ cup white sugar
3 eggs
¼ cup frozen whipped topping, thawed
1 (9 inch) pie shell

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-WALNUT MACARONS



Mocha-Walnut Macarons image

These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 7

2 large egg whites
1 cup confectioners' sugar
1/2 cup chopped walnuts, toasted
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
Dash salt
1/3 cup superfine sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

MOCHA WALNUT CAKE WITH MOCHA GLAZE



Mocha Walnut Cake With Mocha Glaze image

Sophisticated flavor that's ideal with coffee or tea. If you bake it in a square pan, glaze it with the glaze recipe provided. If you bake it in layers, make a penuche frosting for filling and icing.

Provided by fluffernutter

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 15

3/4 cup milk
3 tablespoons instant coffee granules
2 teaspoons vanilla extract
8 tablespoons butter
1 1/2 cups sugar
3 eggs
2 1/4 cups cake flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup chopped walnuts
2 tablespoons butter, melted
1 tablespoon unsweetened baking cocoa
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 -2 tablespoon milk, as needed

Steps:

  • Preheat oven to 350 degrees. Butter and flour one 8-inch square pan or two 8-inch cake layers. Heat the milk and add coffee granules, stirring until they dissolve. Stir in vanilla and let cool.
  • Beat the butter and sugar until fluffy. Beat in the eggs, then the coffee mixture. Combine the flour, salt and baking powder and add to the butter mixture. Stir in walnuts. Spread batter in prepared pan. Bake for 40 to 50 minutes for a square pan, or 30 minutes for round layers. Cool in pan for 5 minutes, then either glaze while still warm, or turn out and cool completely to fill and frost.
  • For glaze, combine all the ingredients in a small bowl with a whisk and beat until smooth.

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