Suisse Mocha Pie Recipes

SWISS MOCHA CHEESECAKE

Steps:

• Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
• Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
• Fold whipped topping into reserved cream cheese and spoon into crust.
• Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
• Refrigerate until set (about 2 hours).

MOCHA MOUSSE PIE

Steps:

• Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
• Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
• Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

MOCHA MOUSSE PIE

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.

SWISS MOCHA COFFEE MIX

Steps:

• Measure all of the ingredients into a clean, dry bowl.
• Use a fork to combine everything evenly.
• Transfer this mixture into a resealable container.
• To Prepare: Measure 3 or 4 tablespoons of mixture in resealable container into a coffee mug.
• Fill coffee mug with hot water and stir to dissolve.

FROSTY MOCHA PIE

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.

HOMEMADE INSTANT SUISSE MOCHA MIX

Steps:

• Stir ingredients together.
• Process in a blender until powdered.
• Store in an airtight container.
• Attach a note to the container: "Use 1 cup of hot water and 2 tablespoons of coffee mix for each cup of coffee.".