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Mocha Bavarian Pie

  • PRINT

SKILL LEVEL : expertPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories410
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat16 g80% DV
Trans Fat1 g
Cholesterol90 mg30% DV
Sodium135 mg6% DV
Total Carbohydrates33 g11% DV
Dietary Fiber2.0 g8% DV
Sugars24 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  Amount Per Serving % DV *
Calories410
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat16 g80% DV
Trans Fat1 g
Cholesterol90 mg30% DV
Sodium135 mg6% DV
Total Carbohydrates33 g11% DV
Dietary Fiber2.0 g8% DV
Sugars24 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  • NUT CRUMB CRUST (recipe follows)
  • 1 envelope unflavored gelatin
  • 1-2/3 cups milk , divided
  • 2/3 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 3/4 teaspoon powdered instant coffee
  • 2 tablespoons butter or margarine
  • 3/4 teaspoon vanilla extract
  • 1/2 cup whipping cream cold
  • COFFEE WHIPPED CREAM (recipe follows)

Directions

  • 1. Prepare NUT CRUMB CRUST; cool.
  • 2. Sprinkle gelatin over 1 cup milk in medium saucepan; let stand 2 minutes. Stir together sugar and cocoa in small bowl; add to mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils; stir in instant coffee. Remove from heat; add butter, stirring until melted. Stir in remaining 2/3 cup milk and vanilla; pour into large bowl. Cool; refrigerate, stirring occasionally, until mixture just begins to set.
  • 3. Beat whipping cream in small bowl until stiff; carefully fold into chocolate mixture, blending well. Pour into prepared crust; refrigerate until set. Garnish with COFFEE WHIPPED CREAM. Makes 8 servings.
  • NUT CRUMB CRUST
  • 3/4 cup toasted ground pecans*
  • 3/4 cup vanilla wafer crumbs (about 20 wafers, crushed)
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • Heat oven to 350°F. Combine pecans, crumbs and sugar in small bowl; add butter, stirring until all crumbs are moistened. Press mixture evenly on bottom and sides of 9-inch pie plate. Bake 8 minutes.
  • *To Toast Pecans: Heat oven to 350°F. Spread 3/4 cup pecan pieces in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally; cool. Grind in food processor with metal blade.
  • COFFEE WHIPPED CREAM: Combine 1 cup cold (1/2 pt.) cold whipping cream, 1/4 cup powdered sugar, 1 tablespoon powdered instant coffee and 1/2 teaspoon vanilla extract in medium bowl; beat until stiff. About 2 cups whipped cream.

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