Mexican Mocha Pie
Mexican mocha pie with a chocolate Kahlua mousse filling, whipped cream, and butter-toasted almonds in a baked pie shell. A no-bake chiffon pie with coffee liqueur and dark chocolate.
YIELD
12 servingsPREP
1 hrsCOOK
0 minREADY
4 hrsThis chocolate pie is essentially a mocha mousse set with gelatin in a baked pie shell. Semi-sweet chocolate, egg yolks, and Kahlua get melted together over a double boiler, then lightened with whipped cream and beaten egg whites into something airy and silky.
The ice bath step is what separates a great chiffon filling from a runny mess. Cooling the chocolate mixture over ice until it thickens to the consistency of unbeaten egg whites gives it just enough body to hold the folded-in cream and whites without deflating them.
Butter-toasted almonds chopped and sprinkled around the edge add a nutty crunch that cuts through all that rich chocolate and cream. Toast them in butter until they’re golden. That extra minute in the skillet makes a real difference.
Pro Tips
- Use hot water in the double boiler, never boiling. Boiling water scrambles the egg yolks.
- Fold gently with an under-and-over motion. Stirring deflates the egg whites and whipped cream that give this pie its lightness.
- Chill for the full 3 hours before piping the whipped cream border. The filling needs to be completely set or the cream slides off.
- Pipe the whipped cream with a star tip for an elegant finish that looks like you bought it from a bakery.
Variations
- Use a chocolate cookie crust instead of a standard pie shell for double chocolate impact.
- Swap Kahlua for Baileys Irish Cream for a creamier, less coffee-forward version.
- Shave extra chocolate over the top with a vegetable peeler for a finishing garnish.
Ingredients
Directions
Sprinkle gelatin over ½ cup cold water in a measuring cup; let soften about 5 minutes.
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 temperature.
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 minutes.
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 1½ cups of the whipped cream into the chocolate 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.
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