Moka Fudge Pie Recipes

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MOCHA FUDGE PIE



Mocha Fudge Pie image

I originally got this recipe from Cooking Light, but made the full-fat version last night for the first time, and it was great!

Provided by Mirj2338

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup hot water
4 teaspoons instant coffee granules, divided
10 ounces boxes fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 egg whites
vegetable oil cooking spray
3/4 cup milk
3 tablespoons Kahlua, divided
1 package chocolate flavor instant pudding and pie filling mix
3 cups whipped cream, divided
chocolate curls (optional)

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.

MOKA FUDGE PIE



Moka Fudge Pie image

A rich, flavorful dessert, ideal for parties.

Provided by Sanjeed

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) pie crust, baked
1 teaspoon instant coffee granules
1 tablespoon boiling water
8 ounces semisweet chocolate
2 egg yolks, beaten
1 tablespoon whipping cream
¼ cup butter, diced

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

MOKA FUDGE PIE



Moka Fudge Pie image

A rich, flavorful dessert, ideal for parties.

Provided by Allrecipes Member

Categories     No-Bake Pies

Yield 8

Number Of Ingredients 7

1 (9 inch) pie crust, baked
1 teaspoon instant coffee granules
1 tablespoon boiling water
8 ounces semisweet chocolate
2 egg yolks, beaten
1 tablespoon whipping cream
¼ cup butter, diced

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-ALMOND FUDGE PIE



Mocha-Almond Fudge Pie image

Provided by Molly McCarty

Categories     Food Processor     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Fall     Bon Appétit     Washington     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 6

1 9-ounce box chocolate wafer cookies
7 tablespoons butter, melted
3/4 cup purchased butterscotch caramel sauce
1/2 gallon mocha almond fudge ice cream, slightly softened
1 16-ounce jar hot fudge topping, slightly warmed
1 cup chopped chocolate-covered English toffee (such as Almond Roca or Heath bars; about 5 ounces)

Steps:

  • Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
  • Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
  • Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

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