Best Cappuccino Pie Recipes

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
• For filling:
• Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
• For topping:
• Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
• Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

CHOCOLATE HAZELNUT MOCHA CAPPUCCINO PIE

Steps:

• Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
• Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.

CAPPUCCINO PIE

Steps:

• In a medium bowl combine pudding mix and coffee granules. Add milk, and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
• Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler. Sprinkle curls on top of pie before serving.

CAPPUCCINO MOUSSE PIE

Steps:

• Melt chocolate chips - either in the microwave, 1-1 1/2 minutes, or stovetop in a small double boiler. Mix whipping cream, coffee granules, sugar and vanilla (and coffee liquer if you are using) in a large bowl until the coffee granules dissolve. Beat with electric mixer on high until stiff peaks form when beaters are lifted.
• Remove & reserve 1 1/2 cups of the coffee whipped cream.
• Gently fold the melted chocolate into the remaining whipped cream until well blended. Spread this evenly in the crust.
• Spread and swirl the coffee whipped cream over the mousse. Chill until set. This will take at least 1 hour in the refrigerator, or 30 minutes in the freezer.
• Garnish & serve.

CAPPUCCINO CHEESECAKE PIE

Steps:

• Preheat oven to 325°. In a large bowl, beat cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust. , Bake until the center is almost set, 40-45 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread into a 4-in. square on a sheet of waxed paper. Let stand at room temperature until set, about 1 hour. , Using a small heart-shaped cookie cutter, cut out eight chocolate hearts. Top each serving with a heart. Refrigerate leftovers.

FLUFFY CAPPUCCINO PIE

Steps:

• Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Pour into crust; top with remaining COOL WHIP.
• Refrigerate 2 hours or until firm.

CAPPUCCINO CHOCOLATE PIE

Steps:

• In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans., In a large bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving.

CHOCOLATE CAPPUCCINO MOUSSE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, powdered sugar, butter and pecans.
• Mix using 2 knives.
• Pat onto bottom of and up sides of 9-inch pie plate.
• Bake 15 minutes or until done.
• Remove from oven and cool.
• Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
• Mix well.
• Fold in whipped cream.
• Spoon into cooled crust and refrigerate at least 3 hours before serving.
• Garnish with chocolates and/or pecans.

FROZEN CAPPUCCINO PIE

Steps:

• Beat the cream cheese with an electric mixer on medium speed until fluffy. Add condensed milk and 4 tablespoons of the chocolate syrup. Beat on low speed until well blended.
• In a separate bowl, dissolve the coffee powder in the hot water, then stir into cream cheese mixture. Fold in the whipped topping, and pour this mixture into the crust.
• Cover and freeze overnight. Before serving let stand in the refrigerator for 30 minutes, then drizzle with the remaining chocolate syrup.

SOUTHERN PECAN PIE CAPPUCCINO SQUARES

Steps:

• Heat oven to 350°F Grease bottom only of a 13 x 9 inch baking dish. In medium saucepan, melt 1/4 cup of butter; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly.
• Remove from heat. Dissolve instant coffee in hot water; stir into filling. Add 2 t. bourbon, vanilla and pecans; mix well. Set aside.
• In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread flling evenly over top.
• Bake at 350°F for 30-40 minutes or until set and deep golden brown. DO NOT OVERBAKE.
• In small saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely. To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate dipped pecans, if desired. Store in refrigerator.

BUTTERSCOTCH-CAPPUCCINO CREAM CHEESE PIE

Steps:

• Bake crust according to package directions. Cool completely., In a small bowl, dissolve espresso powder in hot water. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in sour cream, whipped topping, vanilla and espresso mixture. Fold in butterscotch chips., Drizzle butterscotch topping over crust; top with cream cheese mixture. Refrigerate, loosely covered, 2 hours or until filling is set. If desired, serve with toppings.

BROWNIE CAPPUCCINO MOUSSE PIE

Steps:

• 1. Preheat oven to 350F. Grease a 9" pie pan; set aside.
• 2. Prepare brownie batter as directed on package. Pour into prepared pan.
• 3. Bake brownie just until it tests done; remove from oven and let cool to room temperature.
• 4. Meanwhile, combine milk and instant mousse mix and whip for 5 minutes.
• 5. Pile prepared mousse into cooled brownie base, and chill until serving time.

PUMPKIN PIE "CAPPUCCINO"

Steps:

• Microwave milk, marshmallow creme and pumpkin pie spice in microwaveable bowl on HIGH 45 sec.; whisk until blended and foamy.
• Serve spooned over 4 filled mugs of coffee.

CAPPUCCINO PIE

Steps:

• Sprinkle gelatine over coffee in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Cool slightly. Meanwhile, mix yogurt and sugar in medium bowl; set aside.
• Add gelatine mixture to yogurt mixture; stir with whisk until well blended. Stir in 1-1/2 cups COOL WHIP. Pour into crust.
• Refrigerate 2 hours or until firm. Top with remaining COOL WHIP, fudge topping and berries just before serving.

CAPPUCCINO PIE

Steps:

• Pour the milk into a medium bowl.
• Add the pudding mixes,coffee and hlaf the whipped topping.
• Whisk for 1 minute (the mixture will be thick).
• Spread in the pie shell.
• Spread the remaining whipped topping over the top.
• Chill.

SOUTHERN PECAN PIE CAPPUCCINO SQUARES

Steps:

• Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan. In medium saucepan, melt 1/4 cup butter stir in flour until smooth. Add brown sugar and 2 eggs mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly. Remove from heat. Dissolve instant coffee in hot water stir into filling. Add 2 teaspoons bourbon, vanilla and pecans mix well. Set aside.In large bowl combine brownie mix, coffee, oil and 1 egg beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread filling evenly over top.Bake at 350°F. for 30 to 40 minutes or until set and deep golden brown. DO NOT OVERBAKE.In small saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely.To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate-dipped pecans, if desired. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry brownie mix. Bake as directed above.Nutrition Per Serving: Calories 530 Protein 5g Carbohydrate 55g Fat 32g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUMPKIN PIE CAPPUCCINO (#1 AND #2)

Steps:

• Pumpkin Pie Spice: Mix together and store in tightly covered container.
• Pumpkin Pie Cappuccino (1): Combine about 4 ounces of light cream with 1/2 teaspoon of pumpkin pie spice*, steam lightly.
• Fill two heavy mugs about half full with your favorite coffee.
• Top each with steamed cream/spice mixture.
• Garnish each with 2 Tablespoons whipped cream, and a tiny sprinkle of pie spice*.
• (If you like, you can add a drop of yellow and red food coloring to the cream before it is whipped to make it pumpkin colored.) Pumpkin Pie Cappuccino (2): Foam (steam) the milk.
• Combine ingredients in a 6 ounce glass or mug.
• Mix well.
• Sprinkle with cinnamon and nutmeg.

FROZEN CAPPUCCINO PIE

Steps:

• 1. Heat oven to 375°F. Spray 9-inch pie pan with nonstick cooking spray. In small bowl, dissolve espresso powder in boiling water. Set aside to cool.2. Place wafer cookies in food processor bowl with metal blade process 10 to 15 seconds or until fine crumbs form. Add cut-up cookie cakes process 10 to 15 seconds or until fine. Place crumbs in sprayed pan. With spoon, press in bottom and up sides of pan. Bake at 375°F. for 5 minutes. Cool in freezer or refrigerator.3. Meanwhile, spoon frozen yogurt and powdered sugar into food processor bowl with metal blade process 10 to 15 seconds or until yogurt is slightly softened. While machine is running, gradually pour dissolved espresso through feed tube and process an additional 10 seconds or just until blended.4. Quickly spoon mixture into cooled crust spread evenly. Sprinkle with nutmeg. Freeze at least 1 hour or until firm. If desired, garnish with chocolate coffee beans.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 210 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 150 mg 6% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 1 g 3% * Sugars: 32 g * Protein: 5 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 10% * Iron: 2% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit or 3 Carbohydrate

CAPPUCCINO MOUSSE PIE

Steps:

• Blend together French vanilla coffee drink mix and 1/4 cup milk in a medium bowl; stir until well blended. Stir in pudding mix and remaining milk; whisk for 2 minutes. Add 3/4 cup whipped topping; spread into pie crust. Refrigerate for one hour, or until firm. Spread remaining whipped topping over pie. Garnish with chocolate curls, if desired. Store in refrigerator. Tip: Treat yourself to root beer floats this summer. Tall glasses filled with scoops of vanilla ice cream and chilled root beer are a warm-weather must. Shop at a nearby party supply store to find some whimsical straws!