Cocoa Mocha Pie
Indulge in the velvety decadence of this Cocoa Mocha Pie, a show-stopping dessert that combines rich chocolate and bold coffee flavors for a heavenly treat. Featuring a buttery chocolate cookie crumb crust, a luscious mascarpone and chocolate filling infused with a hint of instant coffee, and a cloud-like whipped cream topping, this no-fuss pie is a chocolate lover's dream. The recipe is simple yet sophisticated, with just 30 minutes of prep time and a quick bake for the crust. Garnish with cocoa powder and chocolate shavings for an elegant presentation, perfect for special occasions, dinner parties, or when you're craving an indulgent slice. Whether you enjoy it as a make-ahead dessert or an unexpected coffee-inspired treat, this chilled pie is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Chocolate cookie crumbs
- 6 tablespoons Unsalted butter (melted)
- 1.5 cups Heavy cream
- 1.5 cups Semisweet chocolate chips
- 2 teaspoons Instant coffee granules
- 2 tablespoons Cocoa powder (plus extra for garnish, optional)
- 2 tablespoons Sugar
- 1 teaspoon Vanilla extract
- 8 ounces Mascarpone cheese (softened)
- 1 cup Whipped cream (for garnish)
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the chocolate cookie crumbs and melted butter until evenly moistened.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let it cool completely.
In a small saucepan, heat 1 cup of the heavy cream over medium heat until it starts to simmer. Remove from heat.
Add the semisweet chocolate chips to the hot cream and let it sit for 1-2 minutes to melt, then stir until the mixture is smooth and glossy.
Dissolve the instant coffee granules in 1 tablespoon of hot water and stir it into the chocolate mixture along with the cocoa powder, sugar, and vanilla extract. Let it cool slightly.
In a large bowl, beat the softened mascarpone cheese with a hand mixer until smooth and creamy.
Gradually add the chocolate mixture to the mascarpone cheese and beat until fully incorporated and fluffy.
In a separate bowl, whip the remaining 1/2 cup of heavy cream until stiff peaks form, then fold it gently into the chocolate mixture.
Spoon the filling into the cooled pie crust, spreading it evenly.
Refrigerate the pie for at least 4 hours or until set.
Before serving, garnish the pie with whipped cream, cocoa powder, and chocolate shavings if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 33.9 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 27.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
