Mocha Pie Mexicana Recipe

Name: Mocha Pie Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) packagepillsbury all ready pie crusts; 1 teaspoon flour; 1 ¾ cups milk; 1 (1/4 ounce) envelope unflavored gelatin; 2 teaspoons instant coffee granules; 4 ounces semisweet chocolate; 4 eggs, separated; ¼ cup coffee-flavored liqueur; 2 tablespoons sugar; ½ cup whipping cream; ¼ cup whipping cream, whipped, sweetened; ¼ cup toasted sliced almonds

Servings: persons

1 (15 ounce) packagepillsbury all ready pie crusts
1 teaspoon flour
1 ¾ cups milk
1 (1/4 ounce) envelope unflavored gelatin
2 teaspoons instant coffee granules
4 ounces semisweet chocolate
4 eggs, separated
¼ cup coffee-flavored liqueur
2 tablespoons sugar
½ cup whipping cream
¼ cup whipping cream, whipped, sweetened
¼ cup toasted sliced almonds

1
Heat oven to 450.
2
Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
3
Bake at 450 for 8 to 11 minutes or until lightly browned.
4
Cool.
5
Pour milk into medium saucepan; sprinkle with gelatin.
6
Let stand 5 minutes to soften.
7
Stir in sugar and instant coffee crystals; add chocolate.
8
cook over low heat until coffee crystals dissolve and chocolate is melted, stirring constantly.
9
In small bowl, beat egg yolks slightly.
10
Gradually stir about 1/2 of the hot milk mixture into egg yolks; return to saucepan.
11
Cook and stir 2 to 3 minutes or until slightly thickened; do not boil.
12
Remove from heat; stir in liqueur and almond extract.
13
Refrigerate until the consistency of corn syrup, stirring occasionally; remove from refrigerator.
14
In large bowl, beat egg whites until soft peaks form.
15
Gradually add 2 tablespoons sugar, beating until stiff peaks form.
16
When gelatin mixture is partially set, fold in beaten egg whites.
17
In small bowl, whip 1/2 cup cream until soft peaks form; fold into chocolate mixture.
18
Refrigerate until mixture mounds slightly when spooned.
19
Spoon into baked pie crust and chill 4 to 6 hours or until firm.
20
Garnish with whipped cream and almonds.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) packagepillsbury all ready pie crusts, 1 teaspoon flour, 1 ¾ cups milk, 1 (1/4 ounce) envelope unflavored gelatin, and more.

Yes, Mocha Pie Mexicana falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mocha Pie Mexicana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions