Pies & Tarts
3-Nut Chocolate Mocha Pie
Pies & Tarts
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3-Nut Chocolate Mocha Pie
Level
Easy
Prep
45 minutes
Cook
50 minutes
Servings
12 servings
  • 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.
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
Ingredients
  • 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
  • 5 tablespoons coffee-flavored liqueur (such as Kahlua Brand liqueur), divided
  • 2 teaspoons vanilla extract
  • 1 cup finely chopped walnuts
  • 1 cup finely chopped pecans
  • 1 cup finely chopped macadamia nuts
  • 1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
  • 1/4 cup heavy whipping cream
  • Sweetened whipped cream
  • Whole pecans, walnuts and macadamia nuts
Make It
Step 1
Preheat oven to 375° F.
Step 2
Beat eggs lightly in large bowl. Stir in brown sugar, dark and light corn syrups, butter, 3 tablespoons liqueur and vanilla extract. Stir in walnuts, pecans, macadamias and 1/2 cup morsels. Spoon into pie shell.
Step 3
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.
Step 4
Place remaining 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 remaining 2 tablespoons liqueur. Cool to room temperature.
Step 5
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.