Mocha Pecan Pie With Coffee Whipped Cream Food

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MOCHA PECAN PIE



Mocha Pecan Pie image

Mocha Pecan Pie has a rich, deep chocolate and coffee flavor. It makes an amazing holiday pie.

Provided by Christin Mahrlig

Categories     Dessert

Number Of Ingredients 12

pie dough for 9-inch pie
3 ounces unsweetened chocolate, (chopped)
4 tablespoons butter
3 large eggs
2 tablespoons kahlua
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons espresso powder
1 cup chopped pecans
1 cup pecan halves

Steps:

  • Fit pie dough into 9-inch pie pan. Cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees.
  • Combine chopped chocolate and butter in small heavy-bottomed saucepan. Heat over low heat and stir frequently until melted. Set aside.
  • In a large bowl whisk together eggs, kahlua, granulated sugar, brown sugar, corn syrup, and salt.
  • Dissolve the espresso powder in 2 teaspoons of hot water. Add to filling.
  • Add the chocolate mixture and whisk until combined.
  • Stir in chopped pecans.
  • Remove pie crust from refrigerator. Crimp the edges and pour the filling in. Arrange the pecan halves on top of the pie.
  • Bake for 45 to 50 minutes or until just barely set in center. Let cool completely before slicing.

Nutrition Facts : Calories 586 kcal, ServingSize 1 serving

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 CREAM PIE



MOCHa CREAM PIE image

Make and share this MOCHa CREAM PIE recipe from Food.com.

Provided by mjgrimm1264

Categories     Dessert

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 11

40 chocolate wafer cookies
3/4 cup sugar, divided
3/4 teaspoon kosher salt, divided
4 tablespoons unsalted butter, melted
1/2 cup semi-sweet chocolate chips
1/4 cup cornstarch
4 large egg yolks
2 cups half-and-half
1/2 cup brewed coffee
1 cup heavy cream
chocolate shavings, for serving

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.

Nutrition Facts : Calories 527.8, Fat 33.4, SaturatedFat 18.8, Cholesterol 171.2, Sodium 468, Carbohydrate 54.6, Fiber 1.7, Sugar 33.5, Protein 6.3

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

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