Best 4 Chocolate Mocha Pie Recipes
Welcome to the world of delightful desserts! In this article, we present you with a culinary journey to discover the heavenly taste of chocolate mocha pie, a treat that harmoniously blends the richness of cocoa with the invigorating aroma of coffee. Get ready to embark on an exciting adventure of flavors and textures as we uncover the secrets behind creating this masterpiece. From the perfect balance of sweetness and bitterness to the velvety texture of the filling, we will guide you through the steps of making this dessert that is sure to impress your taste buds and leave you craving for more. Let's dive into the delightful world of chocolate mocha pie and explore the magic that unfolds with every bite.
Let's cook with our recipes!
CHOCOLATE HAZELNUT MOCHA CAPPUCCINO PIE
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
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
CHOCOLATE MOCHA PIE
A Prize Winner!!
Provided by Cali
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Prepare pie filling using the directions on the package, using 2 cups milk.
- In a small bowl, combine 1 cup hot filling, instant coffee, and sugar. Stir to dissolve and blend. Chill.
- Cool remaining filling 5 minutes, stirring several times. Pour into crust, and chill.
- Prepare whipped topping mix as directed on package, using remaining 1/2 cup milk and vanilla. Beat chilled cup of pudding until smooth, and then fold into whipped topping. Pile lightly over filling in crust, spreading evenly. Chill several hours before serving. Top with chocolate sprinkles if desired.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 42.3 g, Cholesterol 6.4 mg, Fat 11.7 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 263.2 mg, Sugar 20.6 g
CHOCOLATE MOCHA MERINGUE PIE
Don't look for the meringue on top of this deep-dish chocolate pie- it's on the bottom! "I used meringue to make the crust," jots Florence Oblander from Hillsboro, Kansas. "This has been a favorite dessert for many years."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a bowl; let stand at room temperature for 30 minutes. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., In a small bowl, sprinkle gelatin over water and let stand for 1 minute. In a small saucepan, combine the sugar, cocoa, coffee granules, salt and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved., Cool to room temperature; fold in whipped cream. Pour into meringue shell. Refrigerate for 4 hours or until set. Garnish with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 12g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 123mg sodium, Carbohydrate 47g carbohydrate (45g sugars, Fiber 0 fiber), Protein 4g protein.
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).
Tips:
- To ensure a smooth ganache, use high-quality chocolate and heavy cream. Chop the chocolate finely so that it melts evenly.
- Chill the pie crust and ganache before assembling the pie. This will help the pie set properly and prevent the crust from becoming soggy.
- If you don't have a kitchen torch, you can toast the meringue with a regular kitchen torch or even a lighter; just be careful not to burn it.
- For a richer flavor, use espresso powder or instant coffee in the mocha ganache.
- To make the pie ahead of time, bake the pie crust and prepare the ganache up to 2 days in advance. Assemble the pie and chill it for at least 4 hours before serving.
Conclusion:
This chocolate mocha pie is the perfect dessert for any chocolate lover. It's rich, decadent, and has the perfect balance of chocolate and coffee flavors. The creamy ganache filling is smooth and velvety, and the toasted meringue adds a touch of sweetness and texture. Whether you're making it for a special occasion or just because, this pie is sure to impress.
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