MOCHA CREAM PIE
Mocha Cream Pie Recipe is three layers of delicious pie: brownie base, chocolate pudding, and whipped cream top all laced with coffee.
Provided by Jessica Formicola
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Combine 1/3 cup cooled strong coffee, brownie mix, 1 teaspoon vanilla, and egg whites in a medium bowl until fully blended. Set aside remaining coffee.
- Coat a 9-inch pie pan with cooking spray. Pour batter into pan. Bake for 20-22 minutes or until it gently springs back when touched in the center. Set aside and allow to cool.
- When brownie base is cool, combine 2 tablespoons coffee, milk and remaining 1 teaspoon vanilla in a bowl, whisk lightly and then add pudding mix. Whisk until mixture thickens. Using a spatula, fold in 2 cups whipped cream until fully blended. Spread over brownie base.
- In a clean bowl, whisk together remaining 2 cups whipped cream with and 2 tablespoons cooled coffee. Spread over chocolate pudding mixture for the final layer.
- Keep refrigerated and serve with a cup of coffee from Citizen Bean!
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 474 kcal, Carbohydrate 78 g, Protein 5 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 396 mg, Sugar 50 g, ServingSize 1 serving
CHOCOLATE MOCHA CREAM PIE
This pie is what chocolate/coffee lovers dream dream of. It is silky, rich, smooth, and robust with chocolate. Plus, infused with coffee. Make ahead the entire pie of time, using our stabilized whipped cream recipe, for a non-runny whipped cream that lasts for days!
Provided by Chew Out Loud
Categories Dessert
Number Of Ingredients 14
Steps:
- For the Crust: In a bowl, combine crushed Oreo cookies with melted butter until mixture resembles damp sand. Press tightly into bottom and along sides of a greased 9-inch pie plate. Bake at 350F for 10 minutes. Set aside to cool.
- For the Chocolate Mocha Filling: In a medium and heavy saucepan, combine sugar, cornstarch, and coffee crystals. Whisk to combine. Add half and half and beaten yolks. Whisk together to combine well. Bring mixture to a boil over medium heat while whisking continuously. Boil and whisk for 1 minute, or until filling is smooth and thick. Remove from heat.
- Add chocolate chips and 2 TB butter into the hot mocha filling. Whisk to combine well, and pour filling into prepared pie crust. Smooth top out evenly, place cling wrap directly onto surface of filling, and chill in fridge at least 4 hours.
- For the Kahlua Whipped Cream: Place mixing bowl and beaters in freezer to chill. In a small bowl, combine gelatin with 2 TB water, letting gelatin soak up the water. Place in microwave for 10 seconds to melt the gelatin mixture. Stir and set aside.
- In the chilled mixing bowl, add heavy whipping cream, powdered sugar, and Kahlua liqueur. Beat on medium-high with chilled beaters until mixture is ribbony, not quite at soft peaks. Slowly and steadily, pour the lukewarm gelatin liquid into the heavy cream mixture, while continuing to beat (if gelatin has coagulated, bring it back to a lukewarm liquid before using.) Beat to firm peaks. If you over-beat a bit past firm peaks and whipped cream is a bit clumpy, it's fine.
- Spread or pipe whipped cream on top of chilled pie. Garnish with cocoa powder or shaved chocolate.
EASY MOCHA CREAM PIE
This chocolate crust is excellent with a cool no-bake mocha filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 699 calories, Fat 54g fat (31g saturated fat), Cholesterol 139mg cholesterol, Sodium 400mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE MASCARPONE PIE
A friend brought this to a dinner party, and it was so wonderful I had to have the recipe. If I make it again, I might strain the orange marmalade first, as I feel it doesn't really fit the texture of the rest of the pie. If you use it as is, be prepared for a very creamy pie with a layer of small orange chunks in between the filling and the crust. For the chocolate cookie wafers, you could either use Nabisco Famous cookie wafers, or Oreos taken apart with the filling scraped out. All substitutions listed in the recipe were suggested by the original chef.
Provided by PianoCook
Categories Pie
Time 2h30m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, heat oven to 350 degrees F. You'll need a 9 inch pie plate.
- Pulse cookies in food processor until fine crumbs; add butter and process until blended. Press mixture evenly into bottom and sides of pie plate. Bake 12 minutes; cool on wire rack. Spread marmalade over the cooled cookie crust.
- For the filling, microwave chocolate in glass bowl in short bursts, 15 seconds at a time, stirring until melted.
- Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle). Fold in melted chocolate until no white streaks remain.
- If desired, put ½ cup chocolate mixture in a small zip top freezer bag and snip off a tiny corner; reserve for garnish. Spread remaining chocolate mixture in cookie crust. Chill at least 2 hours until firm. To garnish, squeeze zip top bag (like a pastry bag) to produce small chocolate peaks around perimeter.
Nutrition Facts : Calories 179.3, Fat 13.4, SaturatedFat 7.9, Cholesterol 7.8, Sodium 96.9, Carbohydrate 18.7, Fiber 3.3, Sugar 9.3, Protein 2.9
COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Coffee Chocolate Egg Dessert Bake Valentine's Day Birthday Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
- Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
- Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
- For frosting:
- Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
- Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
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