How To make Chocolate Mocha Pie

Chocolate-Pecan Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey

The first thing I do on Thanksgiving morning is to wake up, pour myself a cup of coffee, and bake a pie. I do this first because pie is my favorite thing to make (and eat!), but also because it warms up my oven and keeps it available for the turkey, side dishes, and all the other delicious things that will be going in and out of the oven all day.

Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better -- add chocolate, of course. To make this pie, you'll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust we made together yesterday: . The result is ooey-gooey and utterly irresistible. Why not start with dessert?

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Recipe Ingredients:
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Chocolate-Pecan Pie | Everyday Food with Sarah Carey

Mocha Pie

Mocha Pie
-
time
prep:
25 min
total:
8 hr 5 min
servings
total:
10 servings
--
what you need
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided
28 OREO Cookies, divided
1/4 cup finely chopped PLANTERS Walnuts
1/3 cup butter, melted
3/4 cup brewed double-strength MAXWELL HOUSE Coffee, cooled, divided
3/4 cup half-and-half
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
make it
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.
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Mocha Pie

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Keto Chocolate Cream Pie recipe | Keto Chow Recipe Contest | Keto Holiday deserts

Chris and Miriam asked us to create a recipe for the Holiday recipe challenge using chocolate keto chow and this is our entry. It's a cross between chocolate mousse and a light cream cheese pie

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Pie Crust Recipe:

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