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 ICE CREAM PIE
"Topped with a crushed candy bar, this easy-to-assemble ice cream pie includes all of my husband's favorite flavors," shares Ruth Turner. And the Aloha, Oregon cook is sure that you'll be greeted with smiles, too when you bring her frosty treat to your table.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 378 calories, Fat 21g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 257mg sodium, Carbohydrate 43g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
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 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
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 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.
MOCHA CREAM PIE
Make and share this Mocha Cream Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Finely crush 20 cookies; set aside.
- Coarsely chop 12 cookies; set aside.
- Melt 3 tablespoons butter.
- Mix finely crushed cookies and melted butter in bowl.
- Press firmly on bottom and up sides of a 9-inch pie plate.
- Bake at 350° for 5 minutes.
- Cool.
- Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt.
- Remove from heat; stir in coarsely chopped cookies.
- Refrigerate for 20 minutes.
- Fold half the whipped topping into chocolate mixture until well blended.
- Spread into prepared crust; freeze for 4 hours or until firm.
- Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined.
- Spread pie with whipped topping mixture; garnish with remaining 8 cookies.
Nutrition Facts : Calories 604.2, Fat 41.3, SaturatedFat 20.5, Cholesterol 83.6, Sodium 342, Carbohydrate 55.3, Fiber 2.5, Sugar 36.1, Protein 5.8
MOCHA CREAM PIE
Make and share this Mocha Cream Pie recipe from Food.com.
Provided by Johnney
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter and chocolate wafer crumbs and press evenly into the bottom and sides of an eight-inch pie pan.
- Stir marshmallows and milk together in a pan over low heat (or microwave).
- Let cool to room temperature.
- While marshmallow mixture is cooling, melt chocolate in top of double boiler (or microwave).
- Stir in coffee and liqueur into the chocolate.
- Pour chocolate into the marshmallow mixture.
- Whip one cup of heavy cream until peaks form.
- Fold into mixture.
- Pour into the crumb crust.
- Refrigerate for two hours.
- Before serving whip the remaining heavy cream and garnish top of pie.
Nutrition Facts : Calories 436, Fat 37.1, SaturatedFat 22.4, Cholesterol 75.4, Sodium 194.9, Carbohydrate 28.4, Fiber 4.3, Sugar 11.2, Protein 5.4
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MOCHA CREAM PIE - A RICH, DELICIOUS BITE OF HEAVEN
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4.8/5 (4)Total Time 50 minsCategory DessertCalories 474 per serving
- Preheat oven to 325 degrees. Combine 1/3 cup cooled strong coffee, brownie mix, 1 teaspoon vanilla, and egg whites in a medium bowl until fully blended. Set aside remaining coffee.
- Coat a 9-inch pie pan with cooking spray. Pour batter into pan. Bake for 20-22 minutes or until it gently springs back when touched in the center. Set aside and allow to cool.
- When brownie base is cool, combine 2 tablespoons coffee, milk and remaining 1 teaspoon vanilla in a bowl, whisk lightly and then add pudding mix. Whisk until mixture thickens. Using a spatula, fold in 2 cups whipped cream until fully blended. Spread over brownie base.
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- Make crust: Preheat oven to 350ºF. Place cookies and salt in a food processor and blend until cookies are ground. Pour in melted butter and pulse until crumbs are moistened. Transfer to a 9-inch pie dish and press crumbs evenly over bottom and up sides to form a crust. Bake for about 15 minutes, until firm. Let cool on a wire rack.
- Make filling: In a small cup, combine vanilla and espresso powder until coffee has dissolved. Mix 1 cup half-and-half with both chocolates in a saucepan and place on stove over medium-low heat. Cook, whisking often, until chocolates have melted and mixture is hot, about 5 minutes (it may look grainy). In a large bowl, whisk together sugar, cornstarch and salt. Pour remaining cup of half-and-half into sugar mixture and whisk until no lumps remain. Whisk in yolks.
- While whisking cornstarch mixture constantly, slowly pour in hot chocolate mixture. When both mixtures are combined, pour back into saucepan, place on stove over medium-low heat and cook, whisking constantly, until thickened and beginning to boil, 5 to 7 minutes. Pour hot pudding into a clean medium bowl, and stir in butter and reserved vanilla-coffee mixture. Cover with plastic wrap, pressing plastic directly onto surface. Let pudding cool at room temperature for 1 hour, then pour into pie shell, cover with a fresh piece of plastic wrap and refrigerate at least 3 hours.
- Make topping: A half hour before you're ready to serve the pie, pour heavy cream and confectioners' sugar into a chilled bowl and beat with an electric mixer at medium-high speed until firm peaks form. Remove plastic from pie and spread whipped cream on top. Refrigerate for 30 minutes, then slice and serve.
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