Cocoa Mocha Pie Recipes

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.

Steps:

• Line 2 baking sheets with parchment and lightly coat with nonstick spray.
• Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.
• Yield: 12 whoopie pies
• Active Time: 40 minutes
• Total Time: 2 hours (includes chilling and cooling times)
• Ease of preparation: easy

Steps:

• BEAT heavy cream in large bowl with electric mixer on medium-high speed until stiff and soft peaks form. Beat in vanilla. Reserve 3/4 cup for topping. Stir 3/4 cup hazelnut spread in medium bowl until smooth. Stir into remaining whipped cream until combined. Spoon evenly into graham cracker crust.
• SPREAD reserved whipped cream over center of pie to within 1-inch of edge. Place 1 tablespoon hazelnut spread into corner of small resealable plastic bag. Microwave on HIGH 10 seconds or until soft. Cut a small corner off of bag. Drizzle over top. Chill 2 hours.

Steps:

• In a large bowl, beat cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. , Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired.

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.

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.

Steps:

• In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool. , Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping. , Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. , Garnish with chocolate shavings if desired. Store in the refrigerator.

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.

Steps:

• In a food processor, chop together the chocolate cookies and melted butter. Press mixture into a 9 inch pie shell and freeze for 10 minutes.
• In a large bowl stir together the ice cream, almonds and chopped candy bar until well combined. Pour mixture into pie crust and freeze for 30 minutes.
• Combine chips and butter in a measuring cup and microwave on high for 1 minute. Stir chocolate mixture and microwave for another 30 seconds if necessary. Drizzle mixture over frozen pie and sprinkle with 2 tablespoons toasted almonds, chill and serve cold

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.

Steps:

• Prepare pudding with milk as directed on package for pie filling, adding instant coffee to milk before heating.
• Stir melted chocolate into 1 cup pudding mixture. Pour into crust, spreading evenly with back of spoon. Pour remaining pudding over chocolate layer.
• Refrigerate 4 hours or until set. Top with COOL WHIP.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, melt chocolate and butter or margarine over low heat. Dissolve coffee in 1/4 cup hot water, then stir it into saucepan with sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
• Bake for 40 to 45 minutes, or until center is set. Cool.

Steps:

• Crust:.
• Preheat oven to 350. Combine the flour, salt and brown sugar. With a pastry blender or 2 knives, cut in the butter.
• Stir in the chocolate and nuts. Mix the vanilla and water and add to the crumbs.
• Work the mixture with your hands to combine. With floured fingers, push the mixture into a 9 inch pie plate, covering the bottom, sides and rim. Bake for 20 minutes. Cool completely.
• Filling:.
• In an electric mixer, cream the butter till fluffy and smooth. Add the sugar, coffee and vanilla and beat till smooth. Add the melted chocolate. Again beat smooth.
• Add the eggs one by one, beating for several minutes after each addition.
• (NOTE: If you prefer to cook the eggs first, mix them with 1/4 cup milk and heat over medium low heat, till the mixture thickens and bubbles a bit, and coats a spoon -reaching a temperature of 160. Cool and add to the chocolate mixture.).
• Spread the mixture into the pie crust. Chill several hours. (At this point, the pie can be wrapped and frozen. Defrost in the refrigerator for 6-8 hours.).
• Topping:.
• Just before serving, whip together the cream, coffee, powdered sugar, cocoa and vanilla till stiff enough to hold a shape. Cover the top of the pie and top with grated chocolate, if desired.

Steps:

• Combine sugar, salt and cocoa together.
• Cream butter until soft; add part of sugar mixture gradually, beating throroughly.
• Add remaining sugar mixture, alternately with warm coffee, beating well after each addition. Add vanilla.

Steps:

• Preheat oven to 375.
• Topping, Step 1.
• Combine cream, sugar and instant coffee in small mixer bowl and chill for one hour, while you prepare the rest of the pie.
• Prepare crust.
• Combine flour and salt in a large bowl.
• Cut in shortening with pastry blender until it forms rice-size particles.
• Stir in walnuts, brown sugar and chocolate.
• Add water and vanilla.
• toss with fork then press into a 9-inch pie pan to form crust.
• Bake at 375 for 15 minutes, then cool.
• Prepare filling.
• Beat butter in mixer bowl until creamy.
• Gradually add sugar and beat until mixture is light and fluffy.
• Blend in chocolate and instant coffee.
• Add eggs, 1 at a time, beating for 2- 3 minutes after each addition.
• Turn into cooled pie shell and chill.
• Topping, Step 2.
• Beat chilled topping ingredients until stiff and spread on top of chilled pie.
• Decorate with chocolate curls.

Steps:

• In a large bowl, beat cream cheese, sugar and cocoa. Beat in milk and vanilla until smooth. Fold in whipped topping. Spoon into crust. Cover and freeze for 20 minutes. Garnish with additional whipped topping an cocoa if desired.

Steps:

• Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
• Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
• Pour mixture into a 9-inch pieplate coated with cooking spray.
• Bake at 325 degrees for 22 minutes.
• Let crust cool completely.
• Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
• Gently fold in 1 1/2 cups whipped cream.
• Spread pudding mixture evenly over brownie crust.
• Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlúa in a bowl; stir well.
• Gently fold in remaining 1 1/2 cups whipped cream.
• Spread whipped cream mixture over pudding mixture.
• Garnish with chocolate curls, if desired.
• Serve immediately, or store loosely covered in refrigerator.
• Nonalcoholic Mocha Version-------------------------Ю.
• When making the pudding mixture, substitute 2 tablespoons milk for the Kahlúa.
• In the topping, omit the Kahlúa, and dissolve the instant coffee granules in 1 tablespoon water.
• Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.

Steps:

• Finely chop four candy bars.
• Place in a microwave safe bowl or double boiler.
• Add milk and coffee granules.
• Heat and stir until melted and smooth.
• Place ice cream in a bowl.
• Fold in mocha mixture.
• Spoon into crust.
• Freeze.
• Remove from the freezer 15 minutes before serving.
• Cut remaining candy bars into 1/2 inch pieces for garnish.