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3-Nut Chocolate Mocha Pie

Ingredients

FILLING
1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
3 large eggs
1 cup packed light brown sugar
1/3 cup dark corn syrup
1/4 cup light corn syrup
1/4 cup (1/2 stick) butter, melted
3 tablespoons coffee-flavored liqueur (such as Kahlua Brand liqueur)
2 teaspoons vanilla extract
1 cup finely chopped walnuts
1 cup finely chopped pecans
1 cup finely chopped macadamia nuts
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
CHOCOLATE SAUCE
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/4 cup heavy whipping cream
2 tablespoons coffee-flavored liqueur

Sweetened whipped cream
Whole pecans, walnuts and macadamia nuts

  

Directions

FOR FILLING:
PREHEAT oven to 375° F.

BEAT eggs lightly in large bowl. Stir in brown sugar, dark and light corn syrups, butter, liqueur and vanilla extract. Stir in walnuts, pecans, macadamias and 1/2 cup morsels. Spoon into pie shell.

BAKE for 35 minutes. Reduce temperature to 350° F.; bake for an additional 15 to 20 minutes or until light golden brown. Cool completely on wire rack.

FOR CHOCOLATE SAUCE:
PLACE 1 cup morsels and cream in uncovered, medium microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring until smooth. Stir in liqueur. Cool to room temperature.

TO SERVE:
PIPE rosettes or dollop whipped cream around side of pie. Place alternating whole nuts in centers of rosettes or dollops. Cut pie into slices. Drizzle about 1 tablespoon chocolate sauce onto plate in zigzag pattern. Top with slice of pie. Drizzle chocolate sauce in zigzag pattern over top of pie.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

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3-Nut Chocolate Mocha Pie

(4 stars based on 9 reviews)
This 3-Nut Chocolate Mocha Pie has all the flavors of pecan pie with the delicious addition of rich chocolate, walnuts, macadamia nuts and a hint of coffee liqueur; this 1st Prize winning pie is easy to make and sure to please your family and friends alike. From the kitchen of Joyce Andrews of Blossburg, PA.
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3-Nut Chocolate Mocha Pie

Ingredients:

FILLING
1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
3 large eggs
1 cup packed light brown sugar
1/3 cup dark corn syrup
1/4 cup light corn syrup
1/4 cup (1/2 stick) butter, melted
3 tablespoons coffee-flavored liqueur (such as Kahlua Brand liqueur)
2 teaspoons vanilla extract
1 cup finely chopped walnuts
1 cup finely chopped pecans
1 cup finely chopped macadamia nuts
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
CHOCOLATE SAUCE
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/4 cup heavy whipping cream
2 tablespoons coffee-flavored liqueur

Sweetened whipped cream
Whole pecans, walnuts and macadamia nuts

Directions:

FOR FILLING:
PREHEAT oven to 375° F.

BEAT eggs lightly in large bowl. Stir in brown sugar, dark and light corn syrups, butter, liqueur and vanilla extract. Stir in walnuts, pecans, macadamias and 1/2 cup morsels. Spoon into pie shell.

BAKE for 35 minutes. Reduce temperature to 350° F.; bake for an additional 15 to 20 minutes or until light golden brown. Cool completely on wire rack.

FOR CHOCOLATE SAUCE:
PLACE 1 cup morsels and cream in uncovered, medium microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring until smooth. Stir in liqueur. Cool to room temperature.

TO SERVE:
PIPE rosettes or dollop whipped cream around side of pie. Place alternating whole nuts in centers of rosettes or dollops. Cut pie into slices. Drizzle about 1 tablespoon chocolate sauce onto plate in zigzag pattern. Top with slice of pie. Drizzle chocolate sauce in zigzag pattern over top of pie.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

Estimated Times:

Prep Time: 45 minutes
Cooking Time: 50 minutes
Cooling Time: 0 minutes

Servings: 8

This recipe is:

Low SodiumVegetarian

In this recipe:


Review This Recipe
  • Star(s)

    3nut chocolate mocha pie

    Maryann O'Neill from Coatesville, PA

    this was the best pie that we tasted at the party because the cakes were dryed tasting.

  • Star(s)

    Nuts about nuts

    Marie DeAngelis from Sunrise, FL

    I knew I had to try this as soon as I read the recipe because Pecan pie is one of my favorites. I also decided to make a change before trying the recipe as is. DID NOT use "finely" chopped nuts - substituted coarsly chopped instead and it was delicious!

  • Star(s)

    3-nut pie

    ann ferraro from Watertown, MA

    Was not thrilled with this recipe. Too sweet and too much coffee taste. I like my coffee unsweetened so might try it next time with just one spoon of coffee flavoring and less corn syrup. Guests liked it though and requested the recipe.

  • Star(s)

    3-nut chocolate Mocha Pie

    elaine hilton from Little Falls, NJ

    DELICIOUS!! This wonderful dessert takes a little time to make, but it is definately worth it! Moist and sooo good! Great with ice cream or just by itself.

  • Star(s)

    Good Title

    Ann Knopfel from Covington, OK

    This was a very lucious pie and one that I loved. I will make this pie again.

  • Star(s)

    Very Good!

    Jan Wilkins from BLYTHEVILLE, AR

    My husband really liked this pie, personally it reminded me of coffee with sugar (I don't care for sugar in my coffee), but it was good, and I will make again, probably take for "Pot luck" sometime.

  • Star(s)

    To die for

    Wanda Barrett from OAKHURST, CA

    This is so good nuts, chocolate, coffee perfect!

  • Star(s)

    3-Nut Chocolate Mocha Pie

    Ruth Minsk-Whitehead from OCALA, FL

    Interesting, but a little too sweet. The kids liked it though.

  • Star(s)

    3-Nut Chocolate Mocha Pie

    Carole Finney from HARRISVILLE, OH

    I gave this pie and average rating. It has a lot of steps and a lot of ingredients that a beginningnbaker would have trouble. I really did not care for the pie.


Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe: 8 to 10 servings

  • Calories: 910
  • Calories from Fat: 530
  • Total Fat: 59g (91% of DV)
  • Saturated Fat: 18g (91% of DV)
  • Cholesterol: 110mg (36% of DV)
  • Sodium: 250mg (10% of DV)
  • Carbohydrates: 90g (30% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 70g
  • Protein: 10g
  • Vitamin A: 8% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

This recipe is:

Low SodiumVegetarian

In this recipe:


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