Frozen Mocha Pie Recipes
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.
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
FROZEN MOCHA MOUSSE PIE
Make and share this Frozen Mocha Mousse Pie recipe from Food.com.
Provided by Laurawombat Garcia
Categories Pie
Time 30m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl stir together hot water and coffee granules.
- Whisk in milk then chocolate.
- In another bowl at high speed beat 2 cups cream until stiff peak stage. Fold whipped cream into chocolate mixture.
- Spread this mixture into pie shell and freeze 7 to 8 hours.
- Top with whipped cream and eat.
Nutrition Facts : Calories 364.2, Fat 25.8, SaturatedFat 15.9, Cholesterol 72.5, Sodium 62.1, Carbohydrate 33, Fiber 1.2, Sugar 29.8, Protein 4.5
FROZEN HAZELNUT-MOCHA PIE
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
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
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5/5 (1)Category DessertCuisine AmericanTotal Time 5 hrs
- Preheat the oven to 350 degrees. In the bowl of a food processor fitted with the blade attachment, pulse the cookie wafers until finely ground. Add the melted butter and pulse again until the mixture is the consistency of wet sand. If you don't have a food processor, place the cookie wafers in an airtight zip-top bag and crush with a rolling pin or mallet; transfer crumbs to a bowl and mix with melted butter.
- Pour crumb mixture into a 9-inch spring-form pan and, using a cup or your hands, press the mixture into the bottom and up the sides of the pan. Bake 10 minutes then set on a cooling rack. Let cool completely.
- Once crust is cool, place in the freezer for 30 minutes to chill. Take ice cream out of the freezer and place in fridge for 30 minutes to soften.
- Meanwhile make the ganache: place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir mixture until smooth. Let cool slightly before using.
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Category DessertTotal Time 3 hrsEstimated Reading Time 3 minsCalories 521 per serving
- Remove ice cream from the freezer then place on counter to soften for about 10 minutes while you make the crust. Place cookies in a food processor then pulse into a fine powder. If you don’t have a food processor, crush cookies into a fine powder inside of a resealable plastic bag.
- Combine cookie crumbs with melted butter then mix until butter is evenly distributed. The mixture should have the texture of damp sand. Press cookie mixture into the bottom and sides of a 9" deep-dish pie pan then place in freezer.
- Place entire carton of softened ice cream into a large bowl or the bowl of a stand mixer fitted with a paddle attachment, add coffee liqueur if using then mix until smooth and spreadable. Remove pie crust from freezer then fill with ice cream. Level top of the ice cream then place back into freezer for about 2 hours until completely solidified.
- Combine chocolate chips, cream and butter into a small bowl then place in the microwave for 30 seconds. Stir mixture then continue heating in 10 second intervals, just until chocolate has melted and the ingredients blend together to form a sauce.
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- Beat the cream cheese, sugar and cocoa powder until smooth. Add the coffee mixture and vanilla extract, mixing until well combined. Fold in Creme Chantilly by hand.
- Pour the filling into the crust, cover and freeze for at least 3 hours. Before serving your pie, remove it from the freezer and top it with whipped cream and chocolate shavings.
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