How To make Mexican Mocha Pie
1 pk Unflavored gelatin
1/3 c Coffee flavored liqueur
1/2 c Cold water
4 Eggs
3 oz Semisweet chocolate
1/4 c Sugar
1 ts Butter or margarine
1/4 c Almonds; slivered
1 1/2 c Heavy cream
1 9-in pie shell; baked
Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl of an electric mixer and 4 egg yolks in top of a double boiler.(refrigerate remaining whites for use in another recipe) Let egg whites warm to room temerature. Beat yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not boiling water, stiring until melted, about 10 min. Remove mixture from heat, stir in coffee flavored liqueur. Pour chocolate mixture into a medium-sized bowl; place in a large bowl of ice water. Stir mixture occasionally until it cools and is the consistency of unbeaten egg whites, about 15 minutes. Toast almonds: In a small skillet over medium heat, melt the butter. Add almonds; cook, stirring, just until golden brown. Cool. In chilled bowl of an electric mixer, whip heavy cream until stiff; refrigerate. Meanwhile, with electric mixer (use clean beaters), beat egg whites just until soft peaks form when beaters are slowly raised. Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beaters are raised. With wire whisk or rubber spatula, using an under-and-over motion, fold beaten egg whites and 1 1/2 cups of the whipped cream into the chocolet mixture. Cover and refrigerate remaining whipped cream. Turn filling into pie shell, spreading filling evenly. Refridgerate until filling is firm, about 3 hours. Chop the toasted almonds. Spoon the remaining whipped cream into a pastry bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie crust. With a spoon, sprinkle almonds around tne inside edge of the whipped cream. Refridgerate until ready to serve. Variation: add 1/2 teaspoon cinnamon to chocolate mixture. NOTE: We advise caution when preparing recipes that call for raw eggs to avoid exposure to salmonella.
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How to Make a Chocolate Pie
How to Make a Chocolate Pie
Full Recipe:
This is might just be the MOST indulgent, and sumptuously satisfying dessert I’ve ever made. A crispy, flakey homemade pastry crust cradles a silky light and oh so rich chocolate mousse filling crowned with light pillows of whipped cream and flakes of shaved chocolate. If you’re a chocolate lover this is a MUST MAKE recipe that will definitely go into your rotation of favorite treats to whip up.
You can make the whole thing a day ahead and serve chilled but if you're doing thet I might recommend whipping the cream up just before serving for best reults.
How to Make Mocha Icebox Cake - Ina Garten Recipe! A No Bake Delicious Dessert Everyone Loves!
We take a few liberties with the recipe, but this is our version of Ina Garten's famous Mocha Icebox Cake. This is an amazing recipe, creamy and delicious. Sure to be a hit on your table, and is simple to make. This one may just become your go-to recipe for parties and holidays.
How To Make Mocha Frappuccino Pie | Delish
Your favorite drink, now in pie form.
DIRECTIONS
1. Mix coffee and half & half. Stir in pudding mix, beating with a whisk or electric mixer for about two minutes, or until thickened slightly and frothy. Fold in Cool Whip and chocolate sauce until just combined.
2. Pour the mixture into a chocolate graham cracker crust and freeze for three hours, until set.
3. Just before serving, top each slice with a swirl of whipped cream and a drizzle of chocolate sauce.
INGREDIENTS
3/4 c. coffee
3/4 c. half & half
1 packet instant chocolate pudding mix (3.4 ounces)
1 container Cool Whip (8 ounces)
2 tbsp. chocolate sauce (plus more for drizzle)
1 chocolate graham cracker crust
1 can whipped cream
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Mocha Chip Pie - College Kitchen
Enjoy and learn how to make a deliciously sweet pie filled with oreos, coffee ice cream and more!
Homemade Custard filling Simple Recipe
Ingredients;
2 cups whole milk
2 eggs
3 Tbsp corn starch
1 tsp vanilla extract
Pinch of salt
1/2 cup sugar