) “Indulge in a Rich and Creamy Mocha Pie
Welcome coffee lovers! Today, I have a mouthwatering treat for you – the Mocha Pie Mexicana recipe. This dessert is my personal favorite and I guarantee that it will soon be yours too. It’s rich, creamy, and the perfect blend of coffee and chocolate.
Whether you’re hosting a dinner party or just looking for a special treat to indulge in, this pie is the perfect choice. The recipe is easy to follow, and the ingredients are readily available at your local grocery store.
Imagine sinking your fork into a velvety smooth chocolate cream pie with a hint of chili powder and cinnamon nutmeg that combines the best of both worlds – chocolate and coffee! Truly, every bite will bring you closer to paradise.
So why not put on your apron, preheat your oven, and let’s jump into the recipe that will make the best Mexican pie dessert you have ever tasted – the Mocha Pie Mexicana.
Why You’ll Love This Recipe
Are you a fan of both mocha and cream pies? If the answer is yes, then Mocha Pie Mexicana is the perfect dessert for you! With this recipe, you’ll be able to experience the delicious, bold flavors of Mexican mocha alongside the creaminess of a classic cream pie.
What makes this recipe truly special is that it is both sweet and spicy, with just the right amount of kick. The cinnamon and chili powder in the crust and custard filling give this pie an added depth of flavor that is sure to impress your taste buds.
But that’s not all – this pie can easily be made vegan by using dairy-free milk and whipped cream substitutes. And if you’re looking for a quick fix without sacrificing any of that chocolate-coffee goodness, this pie can also be made as a no-bake option.
This dessert is perfect for any occasion – whether it’s a cozy night in or a fancy dinner party with friends. And trust me, your guests will be begging you for the recipe after just one bite.
Give this Mocha Pie Mexicana recipe a try and be ready to fall in love with the best Mexican pie dessert of all time!
For the Pie Crust:
- 1 (14 oz) package of Pillsbury Ready Pie Crusts
- 1/4 cup of sugar
- 1 1/4 cups of all-purpose flour
- 1/2 cup of unsalted butter, chilled and sliced into small chunks
For the Chocolate Mocha Cream:
- 2 cups of whole milk
- 1 envelope of unflavored gelatin
- 3/4 cup of sugar
- 1/3 cup of all-purpose flour
- 2 tablespoons of unsweetened cocoa powder
- 1 tablespoon of instant coffee granules
- 1/4 teaspoon of ground cinnamon
- a pinch of nutmeg (optional)
- a pinch of chili powder (optional)
- 4 large eggs, separated and at room temperature
- 2 teaspoons of pure vanilla extract
For the Toppings:
Feel free to use whipped cream, cool whip, or any other type you prefer. You can also sprinkle some powdered sugar on top if you’d like.
Any kind of milk can be used, such as almond or soy to make it vegan. Alternatively, a vegan chocolate cream pie can be made by replacing the eggs with silken tofu or another egg substitute.
The Recipe How-To
Now that you’ve got all your Mocha Pie Mexicana ingredients prepped and ready, it’s time to get baking. This creamy chocolate coffee dessert recipe is perfect for impressing your guests, and it’s surprisingly easy to make. Follow these simple instructions to make the best Mexican Pie.
Making the pie crust
- 1 package Pillsbury ready pie crusts
- 1/4 cup of sugar
- 1/4 cup of unsweetened cocoa powder
Step 1: Preheat oven to 400°F.
Step 2: Unroll the pie crust into the nine-inch pie pan. Trim the edges, leaving just enough to create a fluted edge.
Step 3: Mix sugar and unsweetened cocoa powder in a small bowl.
Step 4: Sprinkle this mixture over the bottom of the crust.
Step 5: Bake for approximately ten minutes or until slightly browned.
Making the filling
- 1 envelope unflavored gelatin
- 1/2 cup of cold water
- 2 cups of milk
- 3/4 cup of sugar
- 1 tablespoon of instant coffee granules
- 2 eggs, beaten
- 1 tablespoon of flour
- 1 teaspoon ground cinnamon
Chocolate mocha cream:
-1 teaspoon ground cinnamon
-1/4 teaspoon chili powder
-1/4 teaspoon ground nutmeg
Step 6: Soften gelatin in water by sprinkling it over cold water in a small saucepan, let it stand for five minutes.
Step 7: Heat milk, sugar, instant coffee, eggs, flour, and cinnamon over medium heat.
Step 8: Cook and stir until thickened; add softened gelatin and continue stirring until fully dissolved.
Step 9: Remove from the heat and pour into the pie crust.
Step 10: Chill for at least four hours until set.
Making the mocha cream
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 2 tablespoons of cocoa powder
- 1 tablespoon of vanilla extract
- Chocolate syrup
Step 11: In a bowl, whip heavy cream and powdered sugar until stiff peaks form.
Step 12: Add cocoa powder, vanilla extract, and cinnamon stirring gently. Add chocolate sauce when done.
Step 13: Finally, remove pie from the fridge and add a chocolate mocha layer on top.
Serve immediately with whipped cream or chill until ready to serve.
Now that you know all the steps for making a delicious Mocha Pie Mexicana, it’s time to put them into practice. Enjoy this creamy and indulgent dessert with a warm cup of coffee or a refreshing glass of almond milk.
Substitutions and Variations
Variety is the spice of life, and this Mexican Mocha Pie recipe is no different. While the original recipe is delicious as is, there are plenty of substitutions and variations you can make to personalize it to your own taste.
Crust: Instead of using Pillsbury Ready Pie Crusts, try making your own graham cracker or buttery pie crust for a richer flavor.
Coffee: For a stronger coffee flavor, use freshly brewed espresso instead of instant coffee granules. You could also use decaf coffee for a caffeine-free option.
Chocolate: If you’re a chocolate lover, consider using dark chocolate in place of semisweet or milk chocolate for a more intense flavor. Alternatively, use vegan chocolate for those with dietary restrictions.
Spices: Spice up your pie by adding a pinch of chili powder, cinnamon or nutmeg to the chocolate cream mixture.
Cream Pie: Not a fan of mocha? Swap out the chocolate coffee filling for vanilla custard or other cream pie filling like strawberry, lemon, or coconut.
Toppings: Top your pie with fresh whipped cream instead of Cool Whip. Or freeze it for several hours to create a frozen mocha dessert.
With these various options and substitutions, your Mocha Pie Mexicana recipe can become an entirely different pie altogether – latte pie would be divine! Do not be afraid to experiment and have fun with the recipe – the possibilities are only limited by your imagination.
Serving and Pairing
Ah, the moment you’ve all been waiting for – it’s time to serve up this mocha pie Mexicana! Trust me, this pie is so delicious that you’ll want to savor every bite. Here are some tips on how to best enjoy your dessert masterpiece.
First off, make sure you let your mocha pie cool down completely before diving in. This allows the chocolate cream to set and become just the right consistency. I recommend serving this dessert chilled, straight out of the fridge.
Now, what can you pair with a Mexican mocha pie? This dessert recipe is perfect for any occasion, whether it’s a family dinner or a weekend gathering with friends. You can complement the rich chocolate flavor with a hot cup of coffee or even a glass of red wine.
If you want to take your pairing game up a notch, try serving your mocha pie along with some fresh fruit like strawberries or raspberries. The sweet and tangy flavors will perfectly balance out the rich chocolate cream. Add some whipped cream and powdered sugar to your fruit to elevate its presentation and taste.
Don’t forget about the crust! The Toll House pie crust has just the right amount of sweetness and crunch that pairs well with this mocha cream filling. If you are feeling adventurous or looking for an alternative option, feel free to experiment with graham cracker or Oreo crusts as well!
In conclusion, this mocha pie Mexicana is an indulgent treat that everyone will enjoy. Whether you whip it up for a special occasion or simply because you have a sweet tooth craving, take some time to share it with loved ones and delight in every bite.
Make-Ahead, Storing and Reheating
Now that you have made this delicious Mocha Pie Mexicana, you might be wondering about the best way to store it or how to reheat it. Don’t worry, as a barista and coffee enthusiast, I’ve got you covered!
One great thing about this pie is that it can be made ahead of time and stored in the fridge for up to 2-3 days. After chilling for at least 2 hours, cover the entire pie with plastic wrap tightly and seal it in an airtight container. This will keep it fresh and prevent any unwanted odors from making their way into the pie.
When reheating, simply remove the pie from the fridge and let it sit at room temperature for about 20-30 minutes. Preheat your oven to 350°F (180°C) and bake the pie for about 10-15 minutes or until heated through completely.
If you prefer to serve your pie cold, simply chill it in the fridge until ready to serve. To add an extra twist of flavor to your Mocha Pie Mexicana, try serving it with a scoop of vanilla ice cream or some whipped cream on top.
Additionally, if you’re looking to make a larger batch and freeze the extra pies for later use, that’s also possible! Just follow the previously mentioned storage method and freeze them for up to one month. Before serving, thaw them overnight in the fridge and follow the reheating instructions mentioned above.
By properly storing and reheating your Mocha Pie Mexicana, you can enjoy its rich and tantalizing flavors anytime you want!
Tips for Perfect Results
Now that you have the ingredients and recipe instructions for the Mocha Pie Mexicana, it’s time to talk about some tips to ensure a perfect result every time.
First off, when making any cream pie, be sure to use room temperature eggs. This will help the filling set evenly and prevent any lumps from forming. If your eggs are too cold or too warm, your filling may not turn out as smooth as you want it to be.
Another key tip is to use high-quality chocolate and cocoa powder, since they will impart their full flavor in the pie. You can’t make a great chocolate cream pie with cheap ingredients. It’ll lack depth of flavour and leave you feeling disappointed.
Using instant coffee granules is another way to enhance the mocha flavor of the pie. Dissolving them in just enough hot water before adding them to the filling will help bring out their rich coffee taste every time.
When it comes to baking the pie crust, using chilled butter and ice-cold water is essential. This will create a flaky and tender crust that will complement the creamy filling. Additionally, if you’re using a store-bought crust, make sure you brush it with an egg wash before blind-baking to give it that golden finish.
Lastly, be patient when letting your baked pie cool down. Don’t rush into slicing it while it’s still too hot because this can cause your sliced pie pieces to slump in a mess. Be patient for at least 2 hours after cooking so that all these delicious flavours have time to meld together and set properly.
By following these tips, you’ll have a perfect Mocha Pie Mexicana that looks just as good as it tastes!
In conclusion, the Mocha Pie Mexicana recipe is a delicious dessert that combines the rich flavors of chocolate and coffee with the warmth of Mexican spices. It’s perfect for any occasion and can be served as a standalone treat or paired with a variety of beverages like tea, coffee, or milk.
With easy-to-follow instructions and simple ingredients, this recipe is accessible to anyone who loves pie and wants to add a little extra twist to their desserts. Don’t be afraid to experiment with substitutions and variations to make this recipe your own.
So whether you’re looking for a sweet treat to enjoy on a relaxing evening at home or an impressive dessert to bring to a family gathering, give the Mocha Pie Mexicana recipe a try. Your taste buds will thank you for it!
Mocha Pie Mexicana Recipe
- 1 (15 ounce) package pillsbury all ready pie crusts
- 1 teaspoon flour
- 1 3/4 cups milk
- 1 (1/4 ounce) envelope unflavored gelatin
- 2 teaspoons instant coffee granules
- 4 ounces semisweet chocolate
- 4 eggs, separated
- 1/4 cup coffee-flavored liqueur
- 2 tablespoons sugar
- 1/2 cup whipping cream
- 1/4 cup whipping cream, whipped, sweetened
- 1/4 cup toasted sliced almonds
- Heat oven to 450. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
- Bake at 450 for 8 to 11 minutes or until lightly browned. Cool.
- Pour milk into medium saucepan; sprinkle with gelatin. Let stand 5 minutes to soften.
- Stir in sugar and instant coffee crystals; add chocolate. cook over low heat until coffee crystals dissolve and chocolate is melted, stirring constantly.
- In small bowl, beat egg yolks slightly. Gradually stir about 1/2 of the hot milk mixture into egg yolks; return to saucepan.
- Cook and stir 2 to 3 minutes or until slightly thickened; do not boil.
- Remove from heat; stir in liqueur and almond extract. Refrigerate until the consistency of corn syrup, stirring occasionally; remove from refrigerator.
- In large bowl, beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff peaks form.
- When gelatin mixture is partially set, fold in beaten egg whites.
- In small bowl, whip 1/2 cup cream until soft peaks form; fold into chocolate mixture. Refrigerate until mixture mounds slightly when spooned.
- Spoon into baked pie crust and chill 4 to 6 hours or until firm. Garnish with whipped cream and almonds.