The best delicious Mexican Mocha Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Mocha Pie recipe today!
Hello my friends, this Mexican Mocha Pie recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Mocha Pie is amazingly delicious, and addictive, everyone will be asking for more Mexican Mocha Pie.
What Makes This Mexican Mocha Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Mocha Pie.
Ready to make this Mexican Mocha Pie Recipe? Let’s do it!
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1 pk Unflavored gelatin
1/3 c Coffee flavored liqueur
1/2 c Cold water
4 Eggs
3 oz Semisweet chocolate
1/4 c Sugar
1 ts Butter or margarine
1/4 c Almonds; slivered
1 1/2 c Heavy cream
1 9-in pie shell; baked
Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let
soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl
of an electric mixer and 4 egg yolks in top of a double
boiler.(refrigerate remaining whites for use in another recipe) Let
egg whites warm to room temerature.
Beat yolks slightly with a wooden spoon; stir in gelatin mixture,
semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not
boiling water, stiring until melted, about 10 min. Remove mixture from
heat, stir in coffee flavored liqueur.
Pour chocolate mixture into a medium-sized bowl; place in a large
bowl of ice water. Stir mixture occasionally until it cools and is
the consistency of unbeaten egg whites, about 15 minutes. Toast
almonds: In a small skillet over medium heat, melt the butter. Add
almonds; cook, stirring, just until golden brown. Cool.
In chilled bowl of an electric mixer, whip heavy cream until stiff;
refrigerate. Meanwhile, with electric mixer (use clean beaters), beat
egg whites just until soft peaks form when beaters are slowly raised.
Gradually beat in remaining 2 tablespoons sugar, beating until stiff
peaks form when beaters are raised.
With wire whisk or rubber spatula, using an under-and-over motion,
fold beaten egg whites and 1 1/2 cups of the whipped cream into the
chocolet mixture. Cover and refrigerate remaining whipped cream. Turn
filling into pie shell, spreading filling evenly. Refridgerate until
filling is firm, about 3 hours.
Chop the toasted almonds. Spoon the remaining whipped cream into a
pastry bag fitted with a #6 tip; pipe whipped cream along inside edge
of the pie crust. With a spoon, sprinkle almonds around tne inside
edge of the whipped cream. Refridgerate until ready to serve.
Variation: add 1/2 teaspoon cinnamon to chocolate mixture. NOTE: We
advise caution when preparing recipes that call for raw eggs to avoid
exposure to salmonella.
Yields
12 Servings
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