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Espresso Mocha No-Bake Pie
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 8
Equipment:
Mixing bowl
electric mixer
pie dish
measuring cups
measuring spoons
spatula
Cuisine Type: American
The Espresso Mocha No-Bake Pie is a delightful dessert that combines the rich flavors of espresso and chocolate, making it perfect for coffee lovers. This pie features a creamy filling made from cream cheese, whipped cream, and a hint of cocoa, all nestled in a chocolate cookie crust.
With its silky texture and intense flavor, this no-bake pie isn’t only easy to make but also a show-stopper at any gathering or dinner party. What makes this dessert even more appealing is that it requires no baking, allowing you to prepare it ahead of time and simply chill it in the refrigerator until ready to serve.
The layers of espresso and chocolate create a beautiful marbling effect, ensuring that each slice is as visually stunning as it’s delicious. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, this Espresso Mocha No-Bake Pie is sure to impress.
Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 tablespoons cocoa powder
- 2 tablespoons espresso powder
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder (for garnish)
Instructions:
- Begin by preparing the crust. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom and up the sides of a pie dish to form the crust. Place the crust in the refrigerator to set while you prepare the filling.
- In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to beat until well combined. This will create a sweet and creamy base for your filling.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, being gentle to maintain the light and airy texture. This step is essential for achieving a fluffy filling.
- In a small bowl, combine the cocoa powder, espresso powder, and vanilla extract. Drizzle this mixture into the cream cheese filling and gently fold it in to create a marbled effect. Be careful not to overmix, as you want to see swirls of the espresso and chocolate throughout the filling.
- Once the filling is ready, pour it into the chilled crust and smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. The longer it chills, the better the flavors will meld together.
- When ready to serve, remove the pie from the refrigerator and garnish with chocolate shavings or a dusting of cocoa powder for an elegant touch. Slice and enjoy your decadent Espresso Mocha No-Bake Pie!
Extra Tips:
To enhance the coffee flavor, consider using a coffee-flavored liqueur in place of some of the espresso powder. If you want a richer chocolate flavor, you can substitute half of the cocoa powder with chocolate syrup when mixing the filling.
Serve with a dollop of whipped cream on top for an extra indulgent treat!