Mocha Cream Pie Recipes

MOCHA CREAM PIE

Steps:

• 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.
• In a clean bowl, whisk together remaining 2 cups whipped cream with and 2 tablespoons cooled coffee. Spread over chocolate pudding mixture for the final layer.
• Keep refrigerated and serve with a cup of coffee from Citizen Bean!
• If you've tried this recipe, come back and let us know how it was!

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 ICE CREAM PIE

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.

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 CREAM PIE

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.

MOCHA CREAM PIE

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.

MOCHA CREAM PIE

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.