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
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.
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).
MOCHA CHOCOLATE PIE
This recipe combines two of my addictions... chocolate and coffee! A drizzle of fudge or caramel ice cream topping and some toasted almonds and you'll be smiling from ear to ear! A cool, refreshing dessert on hot summer days or with a steaming cup of hot coffee in the winter. * Time does not include chill time of 3 hours.
Provided by Family Favorites
Categories Other Desserts
Time 25m
Number Of Ingredients 7
Steps:
- 1. In large microwave safe bowl, melt chocolate chips. Set aside and cool.
- 2. Beat cream, coffee granules, sugar and vanilla on low speed until granules and sugar are dissolved. Then, beat on high just until stiff peaks form. Set aside 1 1/2 cups for topping.
- 3. Gradually and gently, fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust.
- 4. Spread with reserved whipped cream mixture. Garnish as desired by drizzling with chocolate or caramel, toasted almonds or shaved chocolate. Refrigerate for 3 hours before serving.
CHOCOLATE MASCARPONE PIE WITH MOCHA SAUCE RECIPE - (4.8/5)
Provided by Claude
Number Of Ingredients 22
Steps:
- Crust: Preheat oven to 325° F. In a food processor, pulse cookies and cinnamon until cookies are a fine crumb. Place crumbs into a mixing bowl, add butter and mix until well-incorporated. Add milk and continue to mix until the crumbs clump together. Press crumbs into a pie pan, working up the sides and across the bottom until the pan is covered and thickness is unform. Reefrigerate 10 minutes. Bake crust for 6 minutes at 325° F. Let cool on a wire rack and refrigerate 10 minutes before filling. OR TAKE THE EASY WAY - buy the crust already done. Filling: Dissolve the instant coffee in the hot water and set aside. In a medium mixing bowl, stir the mascarpone (and cream cheese if used) to soften. Add the coffee, melted chocolate and vanilla and stir gently until evenly blended. Keep at room temperature while making the whipped cream. Beat the cream with an electric mixer until it holds soft peaks. Add confectioners' sugar and continue to beat until stiff peaks form. Gently fold 1/3 of the whipped cream into the chocolate-cheese mixture, then spoon into the crust. Top with remaining whipped cream. Refrigerate for at least one hour or overnight before serving. Sauce: Bring cream, coffee and butter to a simmer in a medium saucepan. Remove from heat and add chocolate chips and let the mixture sit 2 minutes. Add corn syrup and vanilla and whisk until smooth. The sauce will thicken as it cools and is best served slightly warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love