As many of you know by now, Colleen and I have quite the sweet tooth. Our Thursday Night Dinners have long stood as our nights to take the time to make something extra delicious, have that second (or third) glass of wine, and to treat ourselves with a little dessert. We're not ones to count strawberries or watermelon as dessert (unless if they are dipped or baked or served with pastry, cream, or butter). When we say dessert, we mean Dessert. We crave gooey cookies, rich brownies, fluffy cakes, perfectly baked pies, creamy ice cream, pastries, and anything with chocolate. This recipe is adapted from one of my very first cookbooks, The Complete Cooking Light Cookbook. I picked it up when I was between my freshman and sophomore year at Indiana University, I had my very first kitchen, and was just finishing off losing the rest of my little freshman tummy. I knew how to cook simple things, but I wanted to learn more and expand my horizons so I bought the cookbook that sounded like it would be healthy and was full of big colorful photos to help guide and inspire me along the way. Mocha Brownie Pie instantly became one of my favorite dessert recipes. Its really easy to make and is perfect for any beginning baker (or a baker who is just pressed for time).
Happy cooking & crafting!
Mocha Brownie Pie
by stephania stanley (adapted from The Complete Cooking Light Cookbook; 2000
What You Need:
- 1/2 package of fudge brownie mix
- 1 package of chocolate instant pudding
- 4 tsps instant coffee granules (or 4 tsps of extra strong brewed coffee)
- 2 tsp vanilla extract
- 2 large eggs whites
- 1/2 cup milk
- 3 cups of whipped cream
- semi-sweet chocolate bars or cubes for curling topping (optional)
- pie crust
What to do:
Preheat the oven to 325 degrees. In a large mixing bowl combine brownie mix, 1 tsp of vanilla, and egg whites. Stir to mix. If you are using the instant coffee granules, combine 2 tsps of coffee granules and 2 tsps of hot water in a small bowl. Stir until granules have dissolved and add to the brownie mixture. If you are using the strong coffee, simply add two tsps of the coffee to the brownie mixture. Stir until smooth. Pour mixture into pie crust and bake for 25 minutes (or until toothpick comes out clean). Remove from heat and place in the fridge.
While the brownie layer is baking, use an electric mixer to beat the milk, 1 tsp coffee (granules or brewed), vanilla, and pudding mix in a medium sized mixing bowl. Next fold 1 1/2 cups of whipped cream into the pudding mixture. After the brownie layer has cooled down to at least room temperature, gently spread spoon the pudding mixture over the brownie layer. Combine the last tsp of coffee (granules add to one tsp of hot water or simply add brewed) and fold into the last 1 1/2 cups of whipped cream. Gently spoon the coffee whipped cream onto the pudding layer. If desired, use a vegetable peeler to make chocolate curls from the chocolate bars. Finish the pie by garnishing with chocolate curls. Serve immediately or store in refrigerator until ready to serve.