Mocha Creme Pie Food

EASY MOCHA CREAM PIE

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.

MOCHA MOUSSE PIE

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.

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.

MOCHA CREAM PIE

Steps:

• Bake pie crust as directed on package; cool completely.
• Beat pudding mixes, coffee and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

MOCHA CREAM PIE

Steps:

• Finely crush 20 cookies; set aside.
• Coarsely chop 12 cookies; set aside.
• Melt 3 tablespoons butter.
• Mix finely crushed cookies and melted butter in bowl.
• Press firmly on bottom and up sides of a 9-inch pie plate.
• Bake at 350° for 5 minutes.
• Cool.
• Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt.
• Remove from heat; stir in coarsely chopped cookies.
• Refrigerate for 20 minutes.
• Fold half the whipped topping into chocolate mixture until well blended.
• Spread into prepared crust; freeze for 4 hours or until firm.
• Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined.
• Spread pie with whipped topping mixture; garnish with remaining 8 cookies.

MOCHA ALMOND ICE CREAM PIE

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.

MOCHA PIE

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.

MOCHA CREAM PIE

Steps:

• Combine butter and chocolate wafer crumbs and press evenly into the bottom and sides of an eight-inch pie pan.
• Stir marshmallows and milk together in a pan over low heat (or microwave).
• Let cool to room temperature.
• While marshmallow mixture is cooling, melt chocolate in top of double boiler (or microwave).
• Stir in coffee and liqueur into the chocolate.
• Pour chocolate into the marshmallow mixture.
• Whip one cup of heavy cream until peaks form.
• Fold into mixture.
• Pour into the crumb crust.
• Refrigerate for two hours.
• Before serving whip the remaining heavy cream and garnish top of pie.

MOCHA CREAM PIE

Steps:

• Preheat oven to 350 degrees F. Process cookies, 2 tablespoons sugar, and 1/2 teaspoon salt in a food processor until fine crumbs form, 15 to 30 seconds. Add butter and pulse to combine, 5 to 10 times. Press cookie mixture in the bottom and sides of a 9-inch pie plate. Bake, on a baking sheet, until crust is dry and set, 18 to 20 minutes. Cool on a rack.
• Place chocolate chips in a bowl. Whisk together cornstarch, egg yolks, 1/2 cup sugar, and 1/4 teaspoon salt in a medium saucepan. Whisk in half-and-half and coffee. Cook over medium low heat, whisking constantly, until thickened and the whisk holds a trail, 6 to 8 minutes. Strain over chocolate chips.
• Transfer pudding to a cooled crust and smooth top. Press plastic wrap directly on surface of pudding. Chill, at least 4 hours.
• Discard plastic wrap. Whip cream and 2 tablespoons sugar to medium peaks and dollop over chilled pie.
• Serve topped with shaved chocolate.