ALMOND MOCHA PIE
Edna Johnson of St. Croix Falls, Wisconsin received this recipe from an aunt years ago. "The creamy chocolate pie - with a hint of coffee - is nice to have in the freezer for a quick reward on a hectic day," she notes.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve coffee in boiling water; set aside. In a microwave, melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze. , Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
Nutrition Facts : Calories 311 calories, Fat 19g fat (11g saturated fat), Cholesterol 9mg cholesterol, Sodium 116mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
EASY MOCHA CREAM PIE
This chocolate crust is excellent with a cool no-bake mocha filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 699 calories, Fat 54g fat (31g saturated fat), Cholesterol 139mg cholesterol, Sodium 400mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.
MOCHA PIE
A friend gave me this divine recipe after I asked how she managed to put together such an elegant pie after a long day at work. Prepared cookie dough, marshmallow creme and a little instant coffee make it a breeze to assemble. -Barbara Keller, Highlands Ranch, Colorado
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 515 calories, Fat 23g fat (12g saturated fat), Cholesterol 28mg cholesterol, Sodium 190mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA-ALMOND FUDGE PIE
Provided by Molly McCarty
Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Fall Bon Appétit Washington Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
- Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Let pie stand at room temperature 15 minutes. Cut into wedges and serve.
EASY MOCHA ALMOND PIE
Coffee. Chocolate. Almond. These three great flavors come together deliciously in our easy-to-make Mocha-Almond Pie.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Stir in sugar and corn syrup. Whisk in eggs, sour cream and extract until blended. Pour into crust; sprinkle with nuts.
- Bake 45 min. or until knife inserted 1 inch from center comes out clean. Cool completely on wire rack.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
DAIRY HOLLOW HOUSE ALMOND PIE
At the Dairy Hollow House, a popular country inn and restaurant I ran with my husband, Ned, we enjoyed serving food that went beyond one region or nationality. California almonds add a delicious twist to this Southern recipe. We've since turned Dairy Hollow House into a non-profit writers' colony.-Crescent Dragonwagon, Eureka Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small heavy saucepan, melt butter over low heat until golden brown. Cool. In a large bowl, beat eggs blended. Add the sugar, corn syrup, honey, extracts, salt and melted butter. Stir in almonds; pour into pastry shell. , Bake at 425° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream if desired.
Nutrition Facts :
MOCHA ALMOND ICE CREAM PIE
A very special dessert that does take some time effort, but is worth it. All of the major food groups here: chocolate, nut, coffee ice cream.
Provided by MNLisaB
Categories Frozen Desserts
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust by combining softened butter and brown sugar in a medium bowl.
- Beat until fuffy.
- Beat in vanilla and egg yolk.
- Gradually blend in flour until mixture is combined.
- Blend in finely chopped chocolate.
- Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
- Pierce bottom in several places with a fork.
- Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
- Cool in a wire rack at least 30 minutes.
- Prepare filling: Mix almonds, brown sugar and melted butter.
- Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
- Spread half of the softened ice cream in the cooked, cooled crust.
- Sprinkle evenly with half of the almond mixture.
- Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
- Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
- Stir in salad oil.
- Remove partially frozen pie from the freezer.
- Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
- Return pie to freezer.
- When top is set,cover with foil and freeze until firm, at least 4 more hours.
- To serve, remove pie from freezer about 30 minutes before cutting.
Nutrition Facts : Calories 644.4, Fat 38.6, SaturatedFat 20.9, Cholesterol 98.7, Sodium 183.2, Carbohydrate 74.3, Fiber 5.4, Sugar 49.5, Protein 10.1
MOCHA-ALMOND PIE
Steps:
- Heat oven to 350. Micro wave chocolate, butter and instant coffee on HI for 2 minutes until butter is melted Stir until chocolate is completely melted. Stir in sugar and corn syrup. Beat in eggs sour cream and vanilla. Pour into pie shell. Sprinkle with almonds. Bake for 45 minutes or until knife inserted 1 inch from center comes out clean.
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