Mocha Creme Pie Recipes
MOCHA MOUSSE PIE
Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool. , Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping. , Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. , Garnish with chocolate shavings if desired. Store in the refrigerator.
Nutrition Facts : Calories 474 calories, Fat 36g fat (20g saturated fat), Cholesterol 82mg cholesterol, Sodium 128mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g 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 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
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MOCHA CREAM PIE RECIPE | MYRECIPES
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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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