I can't find a mocha chocolate pie recipe online.?

Question

Anyone have any suggestions??? I need one that's sorta easy and contains no alcohol. I need one for Thanksgiving so any suggestions ahead of time, would be great!!! Thanks!!!!

Answer 1

Chocolate Mocha Crunch Pie


Ingredients

MOCHA PASTRY SHELL<<< this is the shopping list
1 piecrust stick, crumbled
1 oz unsweetened chocolate; grated
3/4 c finely chopped walnuts
1/4 c firmly packed brown sugar
1 tb water
1 ts vanilla

Instructions

FILLING
1 oz unsweetened chocolate
1/2 c butter softened
3/4 c firmly packed brown sugar
2 ts instant coffee powder
2 eggs
2 c whipping cream
1/2 c sifted powdered sugar
1 1/2 tb instant coffee powder; optional
1/2 oz semisweet chocolate; grated

Prepare Mocha Pastry Shell; set aside. Place 1 square chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
Cream butter at medium speed of an electric mixer. Gradually add brown sugar, and beat at medium speed 2-3 minutes, scraping sides of bowl occasionally. Stir in melted chocolate and 2 teaspoon coffee powder. Add eggs, one at a time, beating 5 minutes after each addition.
Pour filling into cooled pastry shell. Refrigerate at least 6 hours. About 1 or 2 hours before serving, combine whipping cream, powdered sugar, and 1 1/2 tablespoons coffee powder in a large, chilled mixing bowl. Whip cream until soft peaks form (do not overbeat). Spoon over chilled filling. Sprinkle with grated chocolate if desired. Chill.

Mocha Pastry Shell
Use a fork to combine crumbled piecrust stick and chocolate in a medium bowl. Stir in walnuts and sugar. Combine water and vanilla; sprinkle over pastry mix. Mix with fork until mix forms a ball.
Line a 9 inch pie plate with aluminum foil; place a circle of wax paper over foil in the bottom of pie plate. Press pastry mix evenly into pie plate. Bake at 375øF for 15 minutes; cool completely. Invert crust on an 8 1/2 inch pie plate; remove foil and wax paper. Return to 9 inch pie plate.

Makes one 9 inch pie

Answer 2

try this its fabulous.

use a chocolate oreo pie crust.

melt some chocolate chips, dont burn them, but just melt enough to lightly coat the bottom of the pie crust. Then, mix one 8 oz cream cheese, 1 8 oz container of cool whip together. Add 1 cup of sugar. In the coffee aisle, they have a suisse mocha low fat coffee in the can (the small rectangular can with curved corners) put two tsps of the mocha mix in the mixer with everything. Blend it/ whip it well. Pour over the chocolate and the pie crust and chill. Very easy, and very delicious.

If you want to top it off with some oreo crumbles, you can, or other chocolate.

Answer 3

BAKER'S® ONE BOWL Mocha Truffle Pie:

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, broken in half
1 cup half-and-half
1/4 cup GENERAL FOODS INTERNATIONAL Suisse Mocha
2 Tbsp. sugar
1 tsp. vanilla
1 OREO Pie Crust (6 oz.)
2 Tbsp. GENERAL FOODS INTERNATIONAL Suisse Mocha
2 cups thawed COOL WHIP Whipped Topping
1 square BAKER'S Semi-Sweet Baking Chocolate, shaved

PLACE chocolate in medium bowl; set aside. Mix half-and-half, 1/4 cup flavored instant coffee and sugar in small saucepan. Bring just to boil, stirring constantly. Remove from heat; pour over chocolate. Let stand 2 min. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Add vanilla; mix well.

POUR into crust; cover. Refrigerate 4 hours or overnight.
STIR 2 Tbsp. flavored instant coffee into whipped topping until well blended; spread over pie. Refrigerate until ready to serve. Top with shaved chocolate. Store leftover pie in refrigerator.

Answer 4

I LOVE Allrecipies.com

PIE
http://allrecipes.com/Recipe/Chocolate-Hazelnut-Mocha-Cappuccino-Pie/Detail.aspx

PIE
http://allrecipes.com/Recipe/Chocolate-Mocha-Pie/Detail.aspx

CAKE
http://allrecipes.com/Recipe/Chocolate-Mocha-Cake-I/Detail.aspx

YUM!! Happy baking!

Answer 5

Have you looked on allrecipes.com?
Try this one:
http://allrecipes.com/Recipe/Chocolate-Mocha-Pie/Detail.aspx

Answer 6

CHOCOLATE MOCHA LATTE PIE

Chocolate Crust
1 1/4 cups all-purpose flour
2/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut in pieces
1 large egg yolk
1 1/2 tablespoons water
1/2 teaspoon vanilla extract
Mocha Latte Filling
1 cup granulated sugar
1/4 cup cornstarch
2 tablespoons instant espresso powder
1/4 teaspoon salt
3 1/4 cups whole milk
3 large egg yolks
2 teaspoons vanilla extract
3 ounces unsweetened baking chocolate, chopped
1 tablespoon unsalted butter
Topping
sweetened whipped cream or whipped topping
Crust: Pulse flour, sugar, cocoa and salt in a food processor until blended. Add butter; pulse until mixture resembles coarse meal, with a few flecks of butter visible. Mix egg yolk with 1 1/2 Tablespoons water and 1/2 t vanilla extract. Pour yolk mixture evenly over top; pulse until flour mixture starts to clump together. Gather dough; form into ball. Flatten into a 6 1/2 inch disk, wrap in plastic wrap and refrigerate at least 30 minutes, or up to one hour.
Coat a 9-inch pie plate with non-stick spray. Lightly flour disk and rolling pin. Roll dough on a sheet of wax paper into a 12 1/2 inch circle. Trim to 12 inches, discard trimmings. Place a floured hand on dough, invert (still on wax paper) onto hand and position dough over pie plate. Gently ease into plate, pressing dough against bottom and sides; carefully peel off paper. Fold edge under so it's slightly higher than side of plate; crimp edge. Freeze 15 minutes until firm.
Heat oven to 350 degrees F. Prick bottom of crust all over with a fork. Line with non-stick foil, then fill with pie weights or dried beans. Bake 20 minutes. Carefully lift out foil and weights and bake 15 minutes more, or until crust is cooked through and set. Cool completely on a wire rack.
Filling: Mix egg yolks from 3 large eggs lightly beaten in a small bowl with 2 teaspoons vanilla extract, set aside. In a heavy 3 quart saucepan, using a wire whisk, stir sugar, cornstarch, espresso powder and salt until combined. Whisk in milk until smooth. Cook over medium heat, stirring constantly with whisk, about 18 minutes until thickened and boiling; boil, stirring, 1 minute. Remove from heat; whisk about 1 cup hot mixture into yolk mixture until blended. Slowly scrape yolk mixture into hot mixture, stirring to prevent curdling. Stir over low heat about 3 minutes until very thick. Remove from heat; add chocolate and butter; stir until completely melted. Strain through a fine mesh sieve set over a 1 quart measure or bowl. Scrape hot filling into crust; smooth top with spatula. Press plastic wrap directly on surface. Refrigerate about 2 hours until cold and set, or up to 2 days.
Serve: Mound whip cream on pie, leaving a border of filling visible.

Answer 7

go to www.cooks.com they have a lot of stuff.

Answer 8

thanks I have been looking for the same reciepe