Best Chocolate Espresso Cream Cheese Pie Recipes

CHOCOLATE CREAM CHEESE PIE

Chocolate Cream Cheese Pie image

This dessert makes a cool and creamy finish to any meal. Since the pudding needs time to set, I usually start this first, then make the casserole and beans.-Rhonda Hogan, Eugene, Oregon

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

3 ounces cream cheese, softened
2 tablespoons sugar
1-3/4 cups milk, divided
2 cups whipped topping, divided
1 graham cracker crust (9 inches)
1 package (3.9 ounces) instant chocolate pudding mix
Miniature semisweet chocolate chips, optional

Steps:

In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Nutrition Facts : Calories 381 calories, Fat 19g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 511mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE

Mile-High Triple-Chocolate-Espresso Mousse Pie image

This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's the perfect choice for a special occasion like Thanksgiving or Christmas, we made this icebox creation as make-ahead friendly as possible. Fill and chill up to two days ahead, then dust with cocoa powder before serving.

Provided by Greg Lofts

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 9h

Yield Serves 10 to 12

Number Of Ingredients 16

Ingredients

1 stick unsalted butter, melted, plus more for pan
9 ounces chocolate wafer cookies, such as Famous brand
1/3 cup granulated sugar
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped (1 1/4 cups)
8 ounces milk chocolate, chopped (1 1/4 cups)
6 large egg whites, plus 2 yolks, room temperature
1 teaspoon pure vanilla paste or extract
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 1/4 cups heavy cream
1/4 cup confectioners' sugar
1 1/4 cups heavy cream
1 tablespoon instant espresso powder
1/4 cup confectioners' sugar
Unsweetened cocoa powder, for dusting

Steps:

Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.

CHOCOLATE ESPRESSO CREAM CHEESE PIE

Chocolate Espresso Cream Cheese Pie image

I made this up for card bingo at my house, hope you like it, we all did!!

Provided by TAMMY WADE @Tammywade

Categories Pies

Number Of Ingredients 6

Ingredients

1 - ready made graham cracker crust ( i use 2 extra serving size)
1 package(s) 8 oz. cream cheese
1 package(s) instant chocolate pudding mix
2 large scoops coffee flavored ice cream ( i used publix brand espresso chip frozen yogurt)
1/2 cup(s) milk
1 - tub of cool whip, avg. size

Steps:

Place cream cheese, and ice cream in a microwave safe mixing bowl, microwave on high 1 min, or just enough to soften the cream cheese and melt the ice cream, mix with mixer well to blend and smooth.
Add in pudding mix, mixture will be thick, slowly add the milk, blending to smooth consistency. Add in whipped topping mix and continue to blend until mixed together well.
Pour into pie crust and spread to smooth. Place in freezer until frozen, You can then cover with a gallon zip lock bag, and place in refrigerator, or leave in freezer until 30 minutes befor serving.. ENJOY!!!!! Could top with whipped cream to serve if you like, I did not.