Chocolate Mocha Pie Recipes

MOCHA MOUSSE PIE

Steps:

• Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
• Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
• Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

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.

MOCHA PIE

Steps:

• Heat oven to 350ºF.
• Spoon half the COOL WHIP into small bowl; refrigerate until thawed. Meanwhile, return remaining COOL WHIP to freezer.
• Crush 20 cookies; mix with nuts and butter. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
• Reserve 1 Tbsp. coffee. Mix remaining coffee with half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed COOL WHIP and chopped cookies. Spread onto bottom of crust.
• Microwave 3 oz. chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.
• Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
• Garnish pie with chocolate curls before serving.

MOCHA CREAM PIE

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!

MOCHA SILK PIE

Steps:

• To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I'll trust you to do the right thing.Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).Serve with whipped cream and more grated chocolate.

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.

FROZEN MOCHA PIE

Steps:

• Preheat the oven to 350 degrees. In the bowl of a food processor fitted with the blade attachment, pulse the cookie wafers until finely ground. Add the melted butter and pulse again until the mixture is the consistency of wet sand. If you don't have a food processor, place the cookie wafers in an airtight zip-top bag and crush with a rolling pin or mallet; transfer crumbs to a bowl and mix with melted butter.
• Pour crumb mixture into a 9-inch spring-form pan and, using a cup or your hands, press the mixture into the bottom and up the sides of the pan. Bake 10 minutes then set on a cooling rack. Let cool completely.
• Once crust is cool, place in the freezer for 30 minutes to chill. Take ice cream out of the freezer and place in fridge for 30 minutes to soften.
• Meanwhile make the ganache: place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir mixture until smooth. Let cool slightly before using.
• To assemble, remove coffee ice cream from the fridge and transfer to a large mixing bowl. With a wooden spoon or a spatula, stir the ice cream so that it is spreadable (but not liquid-y). Quickly spread the ice cream into the chilled crust in an even layer. If the ice cream looks melted, place back in freezer until solid before proceeding. Pour the warm ganache over the ice cream and tilt pan to cover evenly. Transfer pie to a flat surface in the freezer and chill for at least 3 hours.
• Pie can be stored tightly wrapped in plastic in the freezer for up to 1 week.

CHOCOLATE MOCHA PIE

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.

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).

TRIPLE CHOCOLATE MOCHA PIE

Steps:

• Crust preparation:
• Pulverize cookies in food processor until fine crumbs. Add almonds, salt and butter. Press into 9-inch pie plate. Put in freezer for about 10 minutes to set.
• Mocha filling preparation:
• Beat mascarpone cheese and sugar together with mixer. In microwave heat half the heavy cream. Mix in espresso until dissolved. Add the espresso mixture and rest of heavy cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped heavy cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.
• Ganache preparation:
• Bring heavy cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour heavy cream over chocolate chips in small bowl
• Stir until melted and glossy. Set aside to cool. When pie is frozen enough pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish.
• Whipped topping and garnish:
• Beat cream, sugar, almond extract until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.