Continuing on with another Pillsbury dessert, today I share with you a vintage pie recipe. Every once in awhile when I'm at my in-laws house, I'll grab a cookbook off the shelf and start reading, looking for inspiration. My cookbook of choice was the Pillsbury's Bake-Off Dessert Cook Book, copyright 1968. There were a lot of good looking recipes in there and surprisingly quite a few of them included marshmallows. Apparently in 1968, marshmallows were the big thing!
I chose this recipe for Mocha Frappe Pie for a reason, other than because it made me salivate. When Mr. H and I were first dating (11 years ago) he introduced me to Starbucks Mocha Frappuccinos- it was love at first drink. If for some reason, you live on another planet and have never had a Mocha Frap, it's a blended coffee drink with chocolate syrup- it's frosty and addicting. But before I ever had the icy treat from the coffee shop, I had the milky bottled variety. We used to distinguish the two by calling the blended version, the "fresh" Frap.
A typical date night for us consisted of dinner at T.G.I.Friday's or Chili's, because as teenagers that's all we knew, as well as a sappy romantic movie at the theater. Afterwards we'd grab a "fresh one" for dessert and drive around town wasting gas without a care in the world. They were perfect evenings. On school days, he used to pick me up and greet me with a cinnamon raisin bagel or a Power Bar and a Frap for breakfast. These days we just grab one while we're out and about running errands, but making this pie reminded me of our growing love for eachother. This was my way of giving him the freshest Mocha Frappe of all.
The combination of flavors brought back some good memories. This pie is creamy and sweet with an almost mousse-like filling, which is a contrast from the sticky, gooey chocolaty marshmallow layer on the bottom of the crust. The original recipe called for a pastry crust but I knew a chocolate cookie crust would be a perfect match for the mocha- it was fantastic. I also may have added a bit more of espresso powder because I like a pronounced coffee flavor. Topping off the pie was a fluffy ring of unsweetened cream and chopped toasted pecans. This was a special pie, for a special man.
- 1-1/4 cups chocolate cookie crumbs
- 3 Tablespoons sugar
- 1/3 cup butter, melted
Filling:
- 1/2 lb. (about 35-40) large marshmallows
- 3 Tablespoons sugar
- 1/2 cup evaporated milk
- 3 teaspoons instant coffee or espresso powder
- 1 cup (6 oz.) semi-sweet chocolate chips
- 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.
Collage pie!
