WOW! This was gone from the fridge within 24 hours from it's making! It is delicious!!! I made this with the strong brewed coffee instead of espresso and it was also hazelnut flavored coffee. Everyone loved it! The crust is super delicious! One thing: keep checking the coffee-gelatin mix once in the fridge. If you leave it for a whole hour, it will be too late. I'd say I took mine off at 45 minutes and it was just right.
Mocha Cream Pie
Impress guests by serving individual pies to each dinner guest or couple at the table. Make the heavenly crust by crumbling chocolate cookie sandwiches and combining with a little butter, for good measure.
More From Allyou
- Calories: 483
- Fat: 36g
- Saturated fat: 19g
- Protein: 6g
- Carbohydrate: 41g
- Fiber: 1g
- Cholesterol: 97mg
- Sodium: 163mg
- 7 ounces chocolate sandwich cookies (about 17)
- 4 tablespoons unsalted butter, melted
- 1/2 cup hot brewed espresso or strong coffee
- 1/2 cup boiling water
- 2/3 cup plus 1 Tbsp. sugar
- 1 envelope unflavored gelatin (1 Tbsp.)
- 2 cups heavy cream
- 1/4 cup sifted cocoa powder
- 1 large block semisweet chocolate (8 oz.)
- Make crust: Preheat oven to 350°F. Finely grind cookies in a food processor. Mix in butter and press evenly into a 9-inch pie pan or 4 (5-inch) mini pans. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Cool on a rack.
- Make filling: In a bowl, mix espresso, 1/2 cup boiling water and 1/3 cup sugar until sugar is dissolved. Sprinkle gelatin over mixture; stir until dissolved. Chill until slightly thickened but not set, about 1 hour.
- In a bowl, whip 1 cup cream until thickened. Add 1/3 cup sugar and cocoa; beat until soft peaks form. Fold in espresso mixture. Pour filling into crust; smooth top. Chill until set, at least 1 hour or up to 1 day.
- Before serving, whip 1 cup cream with 1 Tbsp. sugar. Spread on pie. Using a peeler, shave chocolate curls onto pie.
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