Best 3 Cappuccino Chocolate Pie Recipes

Cappuccino chocolate pie is a delicious and decadent dessert that is perfect for any occasion. This pie combines the rich flavors of coffee and chocolate in a creamy, dreamy filling that is sure to satisfy your sweet tooth. Plus, it's relatively easy to make, so you can enjoy it even on busy weeknights. Whether you're a fan of cappuccino or just love chocolate pie, this recipe is sure to become a new favorite.

Let's cook with our recipes!

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM

Triple-Chocolate Pudding Pie with Cappuccino Cream image

Categories Coffee Chocolate Dessert Bake Freeze/Chill Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Ingredients

Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
Chocolate-covered espresso beans

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

Chocolate Hazelnut Mocha Cappuccino Pie image

I adapted this recipe from a chocolate cookie pie crust recipe. I just made a few substitutions and additions!

Provided by lv

Categories Desserts Pies No-Bake Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 7

Ingredients

1 (3.4 ounce) package instant vanilla pudding mix
1 ½ cups cold milk
2 tablespoons instant mocha cappuccino mix
2 cups frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
½ cup semisweet chocolate chips
½ cup chopped hazelnuts

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.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 39.7 g, Cholesterol 4.7 mg, Fat 23.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 277.5 mg, Sugar 28.1 g

CAPPUCCINO CHOCOLATE PIE

Cappuccino Chocolate Pie image

"This rich dessert with light creamy layers looks impressive but comes together in no time," shares Gail Moineau, Murphy, North Carolina.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Dash salt
1 graham cracker crust (9 inches)
1 cup chopped pecans
4 ounces cream cheese, softened
1-1/2 cups milk
2 tablespoons brewed coffee
2 packages (3.4 ounces each) instant vanilla pudding mix
2 tablespoons instant coffee granules
1 carton (8 ounces) frozen whipped topping, thawed, divided

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.

Nutrition Facts :

Tips:

For the perfect cappuccino flavor, use freshly brewed espresso or strong coffee.
Use high-quality chocolate for the best taste. A blend of dark and milk chocolate works well.
Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help ensure a smooth filling.
Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the pie to set properly.
Serve the pie with whipped cream, chocolate shavings, or fresh berries for a special touch.

Conclusion:

This cappuccino chocolate pie is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of cappuccino or chocolate, or both, you are sure to love this pie.