Best 7 Chocolate Mocha Meringue Pie Recipes

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Indulge in a symphony of flavors with our delectable Chocolate Mocha Meringue Pie, a masterpiece that combines the richness of chocolate, the aromatic depth of coffee, and the ethereal lightness of meringue. This exceptional dessert features a flaky, buttery crust, a velvety chocolate filling infused with a hint of coffee, and a cloud-like meringue topping that will transport you to a realm of pure bliss. The pie's contrasting textures and harmonious flavors create an unforgettable experience that will leave your taste buds craving more. Our comprehensive recipe guide provides step-by-step instructions, helpful tips, and variations to cater to diverse preferences, ensuring that you can recreate this culinary marvel in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will result in a stunning and irresistible Chocolate Mocha Meringue Pie.

Check out the recipes below so you can choose the best recipe for yourself!

EASY MOCHA CREAM PIE



Easy Mocha Cream Pie image

This chocolate crust is excellent with a cool no-bake mocha filling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2-3/4 cups chocolate bear-shaped crackers or chocolate wafer crumbs, crushed
2 tablespoons plus 1/2 cup sugar, divided
1/2 cup butter, melted
1/4 cup cold water
1 teaspoon instant coffee granules
1 envelope unflavored gelatin
1/2 cup semisweet chocolate chips
1-1/2 cups heavy whipping cream, divided
2 packages (8 ounces each) cream cheese, softened
Caramel sundae syrup, optional
Chocolate syrup, optional

Steps:

  • Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

Nutrition Facts : Calories 699 calories, Fat 54g fat (31g saturated fat), Cholesterol 139mg cholesterol, Sodium 400mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.

MOM'S CHOCOLATE MERINGUE PIE



Mom's Chocolate Meringue Pie image

This pie features a homemade chocolate custard, and is topped with meringue.

Provided by Mary Ann Benzon

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

¾ cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g

CHOCOLATE MERINGUE PIE (THE BEST EVER)



Chocolate Meringue Pie (The Best Ever) image

We've tried a bunch of chocolate pie recipes from here, but none can hold a candle to this one that I grew up with from the Foods a la Louisiane book (from the Louisiana Women's Farm Bureau). It's easy, not too sweet and inexpensive. Also, using a high quality vanilla makes a huge difference.

Provided by OKC3094

Categories     Pie

Time 35m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 12

3/4 cup sugar
6 tablespoons flour
6 tablespoons cocoa
1/2 teaspoon salt
2 1/2 cups milk
3 beaten egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 cooked 9 inch pie shell
3 egg whites (room temperature for best results)
1/3 cup sugar
1/2 teaspoon vanilla extract

Steps:

  • Filling: Combine sugar, flour, cocoa and salt in a saucepan.
  • Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
  • Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
  • Meringue: Preheat oven to 350.
  • In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
  • Bake for 12 to 15 minutes or until browned.

MOCHA PIE



Mocha Pie image

A friend gave me this divine recipe after I asked how she managed to put together such an elegant pie after a long day at work. Prepared cookie dough, marshmallow creme and a little instant coffee make it a breeze to assemble. -Barbara Keller, Highlands Ranch, Colorado

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 9

1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 ounces cream cheese, softened
2 tablespoons whole milk
1 jar (7 ounces) marshmallow creme
1 tablespoon instant coffee granules
1 tablespoon hot water
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons chocolate syrup, divided
3 tablespoons chopped walnuts

Steps:

  • Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

Nutrition Facts : Calories 515 calories, Fat 23g fat (12g saturated fat), Cholesterol 28mg cholesterol, Sodium 190mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA'S CHOCOLATE MERINGUE PIE



Grandma's Chocolate Meringue Pie image

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

MOCHA MERINGUE SANDWICH COOKIES



Mocha Meringue Sandwich Cookies image

These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 8

3 large egg whites, room temperature
1 teaspoon instant coffee granules
1/2 cup confectioners' sugar
1/4 cup baking cocoa
1/4 teaspoon cream of tartar
3/4 cup sugar
3/4 cup chocolate frosting
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

LAYERED MOCHA CREAM TORTE



Layered Mocha Cream Torte image

Categories     Coffee     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 14

For crust
2 1/2 cups ground chocolate wafer cookies (from about 1 1/3 9-ounce packages)
1 1/2 tablespoons instant coffee powder
6 tablespoons (3/4 stick) unsalted butter, melted
For fillings
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
6 teaspoons instant coffee powder
1/2 cup sugar
3 tablespoons water
5 large egg whites
2 3/4 cups chilled whipping cream
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
  • Make fillings:
  • Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
  • Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
  • Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
  • Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
  • Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
  • Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

Tips:

  • Use high-quality chocolate for the best flavor. A good quality semisweet or bittersweet chocolate will give the pie a rich, decadent taste.
  • Make sure the egg whites are at room temperature before whipping them. This will help them whip up to stiff peaks more easily.
  • Don't overbeat the egg whites. Beat them until they are stiff but not dry.
  • Fold the chocolate mixture into the egg whites gently. Overmixing will deflate the egg whites and make the pie less fluffy.
  • Bake the pie in a preheated oven. This will help the pie set evenly.
  • Let the pie cool completely before serving. This will give the flavors time to meld and the pie will be easier to slice.

Conclusion:

This chocolate mocha meringue pie is a delicious and impressive dessert that is perfect for any occasion. The combination of chocolate, coffee, and meringue is heavenly, and the pie is sure to be a hit with everyone who tries it. With a little planning and effort, you can make this pie at home and enjoy a truly special dessert.

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