Best Mocha Pecan Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM



Mocha Pecan Pie with Coffee Whipped Cream image

Categories     Coffee     Liqueur     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Thanksgiving     Pecan     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 24

Crust
1 1/4 cups all purpose flour
1 tablespoon grated orange peel
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup solid vegetable shortening, cut into small pieces
1 tablespoon orange juice
2 tablespoons (about) ice water
Filling
3 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1 tablespoon whipping cream
2 teaspoons instant espresso powder or instant coffee powder
1 cup light corn syrup
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans (about 6 ounces)
For Coffee Whipped Cream
1 cup chilled whipping cream
3 tablespoons coffee liqueur
1 tablespoon powdered sugar

Steps:

  • For Crust:
  • Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
  • For Filling:
  • Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

MOCHA PECAN PIE



Mocha Pecan Pie image

Make and share this Mocha Pecan Pie recipe from Food.com.

Provided by MsBindy

Categories     Dessert

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 11

1/3 cup butter
1 cup white flour
3 tablespoons ice water
3/4 cup sugar
1/2 cup maple syrup
2 tablespoons coffee liqueur (or brewed strong black coffee)
2 tablespoons butter
2 tablespoons white flour
3 large eggs
1/2 cup semi-sweet chocolate chips
1 cup pecans, toasted

Steps:

  • Preheat oven to 400 F.
  • For the crust, cut the butter into the flour with a pastry knife until the mixture resembles coarse cornmeal.
  • Add about 3 Tbsp water and combine until dough forms a ball.
  • Roll it out on lightly floured board.
  • Place crust in 9-inch pie plate and crimp the edges.
  • To make filling, place all of the filling ingredients, except the pecans, into a blender or food processor and puree until the chocolate chips are completely ground up and everything is smooth.
  • Pour the filling over the pecans in a bowl, and stir just enough to coat the nuts.
  • Pour the filling into the pie shell.
  • Bake at 400 F for 10 minutes, then reduce heat to 350 F and bake another 30 minutes or until the filling is set but still moist.
  • Cool completely before cutting.

Nutrition Facts : Calories 3729.6, Fat 203.8, SaturatedFat 80, Cholesterol 781.6, Sodium 992, Carbohydrate 448.6, Fiber 19.2, Sugar 312.1, Protein 47.8

MOCHA PECAN PIE



MOCHA PECAN PIE image

Categories     Chocolate     Nut     Dessert     Bake     Christmas     Thanksgiving

Yield One 9 inch pie

Number Of Ingredients 13

Crust
1/3 c. butter
1 c. unbleached white flour
3 Tbs. ice water
Filling
1/4 c. sugar
1/2 c. maple syrup
2 Tbs. brewed strong black coffee
2 Tbs. butter
2 Tbs. unbleached white flour
3 large eggs
1/2 semi-sweet chocolate chips
1 c. toasted pecans

Steps:

  • Preheat the oven to 400. Make crust: use mixer to combine ingredients, roll out ball on lightly floured board. Place crust in a 9 inch pie plate and crimp the edges. Make filling: place all of the filling ingredients except the pecans in a blender or food processor and puree until the chocolate chips are completely ground up and every thing is smooth. If you don't have a machine, melt the chocolate and butter on very low heat, cool it, and beat it with all of the other ingredients except the pecans. Put the pecans in the bottom of the pie crust, pour filling over. Bake at 400 for 10 minutes, then reduce the heat to 350 and bake for another 30 minutes or until the filling is set but still moist. Cool completely before cutting.

MOCHA-PECAN MUD PIE



Mocha-Pecan Mud Pie image

From Southern Living -- I have not made this yet, but I went looking for deserts for a dinner I am having at my house and this is what I decided on! The nice benefit is it is made with lightened items! Cook time is time for freezing.

Provided by SarahBeth

Categories     Dessert

Time 8h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

1/2 cup chopped pecans
vegetable oil cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6 ounce) ready-made chocolate crumb pie crusts
2 tablespoons light chocolate syrup

Steps:

  • Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
  • Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
  • Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.

Nutrition Facts : Calories 315.6, Fat 20.8, SaturatedFat 6.6, Cholesterol 15, Sodium 224, Carbohydrate 30.5, Fiber 1.7, Sugar 15.1, Protein 3.8

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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #pies-and-tarts     #desserts     #fruit     #american     #southern-united-states     #vegetarian     #nuts     #dietary     #low-sodium     #low-in-something

Related Topics