Mocha Macaroon 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.

FRENCH MOCHA MACAROON TART

Steps:

• For Crust:
• Preheat oven to 350°F. Line 9-inch-diameter tart pan with removable bottom with foil, carefully pressing up sides and into grooves. Brush foil with vegetable oil. Finely grind first 4 ingredients in processor. Add egg white and vanilla and blend until mixture almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake until crust looks dry and feels firm, about 14 minutes. Cool.
• For Dark Chocolate Filling:
• Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add chocolate and whisk until smooth. Set aside.
• For White Chocolate Filling:
• Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add white chocolate and whisk until smooth. Remove from heat and whisk in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth. Set aside for garnish.
• Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust. Swirl fillings together using tip of knife. Freeze until firm, about 1 hour.
• Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes. Lift tart from pan using foil sides as aid. Peel down foil sides. Turn tart on side and carefully peel foil off bottom of tart. Place tart on platter. Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. Pipe white chocolate mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at room temperature 30 minutes before serving.

MACAROON CHERRY PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside. , Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes., Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds. , Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.