Mochapecanpie Recipes

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 PECAN PIE

Steps:

• Fit pie dough into 9-inch pie pan. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Combine chopped chocolate and butter in small heavy-bottomed saucepan. Heat over low heat and stir frequently until melted. Set aside.
• In a large bowl whisk together eggs, kahlua, granulated sugar, brown sugar, corn syrup, and salt.
• Dissolve the espresso powder in 2 teaspoons of hot water. Add to filling.
• Add the chocolate mixture and whisk until combined.
• Stir in chopped pecans.
• Remove pie crust from refrigerator. Crimp the edges and pour the filling in. Arrange the pecan halves on top of the pie.
• Bake for 45 to 50 minutes or until just barely set in center. Let cool completely before slicing.

HOME

Steps:

• Preheat oven to 350° F. Place pie shell in pie plate on baking sheet.
• Beat eggs in medium bowl with a fork. Stir in honey, sugar, butter, dissolved coffee and vanilla extract. Stir in nuts.
• Sprinkle chocolate morsels over bottom of pie shell. Pour egg mixture over morsels.
• Bake for 60 minutes or until knife inserted halfway between center and outer edge comes out still slightly sticky. Cool completely on wire rack. Serve at room temperature or refrigerate. Garnish with whipped cream before serving.

MOCHA WHOOPIE PIES WITH CARAMEL BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with nonstick spray.
• Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.
• Yield: 12 whoopie pies
• Active Time: 40 minutes
• Total Time: 2 hours (includes chilling and cooling times)
• Ease of preparation: easy

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 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 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 PECAN PIE

Steps:

• Preheat the oven to 400. Make crust: use mixer to combine ingredients, roll out ball on lightly floured board. Place crust in a 9 inch pie plate and crimp the edges. Make filling: place all of the filling ingredients except the pecans in a blender or food processor and puree until the chocolate chips are completely ground up and every thing is smooth. If you don't have a machine, melt the chocolate and butter on very low heat, cool it, and beat it with all of the other ingredients except the pecans. Put the pecans in the bottom of the pie crust, pour filling over. Bake at 400 for 10 minutes, then reduce the heat to 350 and bake for another 30 minutes or until the filling is set but still moist. Cool completely before cutting.

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 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-PECAN MUD PIE

Steps:

• Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
• Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
• Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.