Zutaten für Magnificent Mocha Pie
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 4 large egg whites
- Pinch of salt
- 1 cup (60g) finely crushed graham cracker crumbs
- Sweet Baking Chocolate
- ½ cup (60g) chopped pecans
- Vanilla Extract
- Instant Coffee Granules
- 2 tablespoons hot water
- 2 cups (475ml) heavy cream
- 1/4 cup (50g) powdered sugar
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Zubereitung von Magnificent Mocha Pie
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together 1 cup (200g) granulated sugar and 1 teaspoon baking powder. Set aside.
- In a clean, grease-free bowl, beat 4 large egg whites and a pinch of salt with an electric mixer on high speed until soft peaks form.
- Gradually add the sugar mixture to the egg whites, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar dissolves completely.
- Gently fold in 1 cup (60g) finely crushed graham cracker crumbs, 4 ounces (115g) grated semi-sweet chocolate, ½ cup (60g) chopped pecans, and 1 teaspoon vanilla extract.
- Pour the meringue mixture into a 10-inch buttered pie plate. Spread evenly.
- Bake for 35-40 minutes, or until the meringue is lightly golden brown and firm to the touch.
- Let the crust cool completely on a wire rack.
- While the crust cools, prepare the filling: In a small bowl, combine 1 teaspoon instant espresso powder or coffee granules with 2 tablespoons of hot water. Stir until dissolved. Let cool.
- In a large bowl, beat 2 cups (475ml) heavy cream with 1/4 cup (50g) powdered sugar until soft peaks form.
- Gently fold in the cooled coffee mixture and 1 teaspoon vanilla extract.
- Once the crust is completely cool, spoon the whipped cream mixture into the center of the pie.
- Spread evenly, leaving a 1-inch border around the edge.
- Sprinkle with 2 ounces (55g) grated semi-sweet chocolate.
- Cover and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld and the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
1418g
Fat
475g
Carbs
144g
