There is this saying: “I love you more than coffee, but please don’t make me prove it.” Right, especially not at 8am on a Monday morning when the waft of coffee made from fresh roasted coffee beans reaches your nostrils. This could prove lethal. At least in the “love you more” section in any relationship, because coffee might just win.
For some of us it’s not coffee you need to battle with for quality time, but rather chocolate. Maybe you don’t need it first thing in the morning, but after a long day you chocolate pralines and a hot bath may just be on top of your priority list. You have no energy to deal with anyone else until you have had your chocolate fix. And potentially, just potentially, a coffee to go with it. To wake you up.
So for those coffee and chocolate lovers out there we found a new recipe for you. (And don’t forget, if you are running out of coffee beans or hot chocolate at any time, our shop offers you plenty of options, delivered to your doorstep. Perfect during winter storms.)
Mocha Frappe Pie adapted from Pillsbury
Uploaded by Monica H at www.lickthebowlgood.blogspot.com
Crust:
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1-1/4 cups chocolate cookie crumbs
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3 Tablespoons sugar
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1/3 cup butter, melted
Filling:
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1/2 lb. (about 35-40) large marshmallows
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3 Tablespoons sugar
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1/2 cup evaporated milk
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3 teaspoons instant coffee or espresso powder
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1 cup (6 oz.) semi-sweet chocolate chips
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1 cup heavy whipping cream
To make the crust: Preheat oven to 375 degrees F. In a medium bowl, mix all ingredients until well blended.
Press firmly onto bottom and up side of 9-inch pie plate.
Bake 8 to 10 minutes until set. Cool completely.
To make the filling: In top of a double boiler, combine marshmallows, sugar, evaporated milk and instant coffee/espresso powder.
Cook over boiling water, stirring occasionally,until marshmallows are melted. Remove from heat. (This can be done in the microwave, but be sure to keep a close eye on it so it doesn’t boil over.)
Stir in chocolate chips until well blended. Cool completely.
Spread 3/4 cup of the cooled filling into the bottom of the cooled crust.
In a separate bowl, beat heavy cream until thick. Fold whipped cream into the remaining chocolate mixture. Pour over chocolate layer.
Chill at least 2 hours before serving.
Top with additional whipped cream, chocolate curls or chopped pecan if desired.
