It tastes like an old school chocolate pie with a sweet and tangy twist.
What Is a Raspberry Mocha?
For this recipe, we combined those flavors to create a rich chocolate pie.
Credit:Carson Downing
Raspberry Mocha Pie Tips
Use these Test Kitchen tips to make this deliciousno-bake piewith ease.
In a medium bowl stir together flour and salt.
Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork.
Push moistened pastry to side of bowl.
Gather flour mixture into a ball, kneading gently until it holds together.
Roll and Shape Crust
On a lightly floured surface use your hands to slightly flatten pastry.
Unroll into a 9-inch pie plate.
Ease pastry into pie plate without stretching it.Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry even with the plate’s edge.
Crimp edge as desired.
Bake Pastry Shell
Preheat oven to 450oF.
Prick the bottom and sides of pastry with a fork.
Line pastry with a double thickness of foil.
Bake 6 to 8 minutes more until golden.
Cool on a wire rack.
Add chocolate, espresso powder, and powdered sugar.
Cook and stir over medium-low heat until chocolate melts and mixture is smooth.
Remove saucepan from heat; stir in liqueur.
Transfer mixture to a large bowl.
Cover surface with plastic wrap.
Let filling cool to room temperature, about 30 minutes.
Test Kitchen Tip:Don’t skip letting the chocolate mixture cool before moving onto the next step.
If its too hot, it will melt and deflate the whipped cream.
Stir about 1/2 cup of the whipped cream into the cooled filling.
Fold in remaining whipped cream just until combined.
Carefully spoon filling into Baked Pastry Shell, spreading evenly.
Cover and chill for 3 to 24 hours or until set.
Spoon raspberry mixture over filling.
2,000 calories a day is used for general nutrition advice.
