Mocha Decadence Pie Recipes

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 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 DECADENCE PIE RECIPE - (5/5)

Steps:

• Place chocolate in small microwavable dish. Microwave on HIGH until melted, 11/2 minutes, stirring after 1 minute. Set chocolate aside. Combine 1 cup whipping cream and 1/2 cup sugar in medium saucepan over medium heat. Cook, stirring constantly, until sugar is melted. Beat eggs in small bowl. Stir 1/4 cup cream mixture into eggs; stir back into hot cream mixture. Stir constantly until mixture is thickened, about 4 to 5 minutes. Pour cream mixture into large bowl. Beat in chocolate, coffee granules and 1/2 teaspoon vanilla extract. Beat for about 2 minutes. Pour filling into piecrust. Let cool for 15 minutes. Cover and refrigerate 3 hours or overnight. Beat remaining 1 cup cream in medium bowl 1 minute. Add the remaining 1 tablespoon sugar and remaining 1/2 teaspoon vanilla extract. Beat until mixture forms soft peaks. Top each slice of pie with the whipped cream.