Best Cinnamon Chocolate And Mocha Pie Recipes

CHOCOLATE MOCHA CREAM PIE

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

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.

SPICED WHITE CHOCOLATE MOCHA WHOOPIE PIES RECIPE BY TASTY

Steps:

• Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.
• Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.
• Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
• Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.
• Add the egg and continue beating until fully incorporated.
• Add the reserved melted white chocolate and beat to combine.
• Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.
• Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.
• Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.
• Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.
• To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.
• Enjoy!

CINNAMON, CHOCOLATE AND MOCHA PIE

Steps:

• 1. In a small saucepan over medium-low heat, melt butter and add instant coffee. 2. Stir in the chopped chocolate and continue to stir until chocolate is melted and the mixture is smooth. Remove from heat, set aside, and allow to cool. 3. In another bowl, beat eggs and sugars until slightly frothy. Add cooled chocolate and vanilla extract. 4. Stir in flour and cinnamon. 5. Pour mixture into prepared pie shell and bake at 180°C for 25 minutes or until the filling sets. 6. Allow pie to cool to room temperature before serving (the pie will cut better).

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.