Flourless Mocha Pie

This is my go-to dessert for a quick chocolate fix.
This delicious crustless pie has the luscious combination of chocolate, cinnamon and coffee. It’s crisp on the outside and like a fudgy pudding in the center. Sure to please any chocolate lover, especially those who cannot have wheat flour or milk. This is a quick pie to make by hand, no mixer required. Makes one 9″ pie.

Recipe:
2/3 cup semi sweet chocolate chips
1 stick butter or margarine (1/2 cup)
4 eggs
1 Tablespoon light corn syrup (I use Lyle’s Golden Syrup)
1 cup sugar
1 teaspoon ground cinnamon
3 Tablespoons milk (soy, coconut and almond milks work fine)
1 Tablespoon instant coffee powder, dissolved in
2 Tablespoons water

In a saucepan over low heat, melt chocolate chips and butter. Use a wooden spoon to cut the butter and stir until melted and smooth. Set aside.

Crack 4 eggs into a mixing bowl and beat by hand with a wire whisk until well combined. Beat the eggs for about 20 seconds to incorporate air, which will give the pie volume in the oven.

Add syrup, sugar, cinnamon, milk and dissolved coffee and mix well.

Pour the melted chocolate into the mixing bowl and combine with the whisk. Beat for a few seconds to fluff up the eggs.

Grease a 9″ pie plate and place on a sheet pan. Pour the batter into the pie plate.

Place the pan in the middle of the oven and bake for 35 minutes.

The edge of the pie will rise first then the middle.

Test for doneness by shaking the sheet pan. If the center of the pie jiggles like a jello mold, the pie is done. If the center feels too loose, it needs to bake a little longer.

Remove pan from oven and let the pie cool. It will crackle on top as it cools.

I like it plain, warm or cold, but you could serve it with a dollop of whipped cream if you want or sliced strawberries. It’s really good with a cup of hot or iced coffee. Enjoy!

Recipe:
2/3 cup semi sweet chocolate chips
1 stick butter or margarine (1/2 cup)
4 eggs
1 Tablespoon light corn syrup (I use Lyle’s Golden Syrup)
1 cup sugar
1 teaspoon ground cinnamon
3 Tablespoons milk (soy, coconut and almond milks work fine)
1 Tablespoon instant coffee powder, dissolved in
2 Tablespoons water
In a saucepan over low heat, melt chocolate chips and butter. Use a wooden spoon to cut the butter and stir until melted and smooth. Set aside.

Preheat the oven to 350°F and arrange oven racks so pie will bake in the center of the oven and have room to rise.

Crack 4 eggs into a mixing bowl and beat by hand with a wire whisk until well combined. Beat the eggs for about 20 seconds to incorporate air, which will give the pie volume in the oven. Add syrup, sugar, cinnamon, milk and dissolved coffee and mix well. Pour the melted chocolate into the mixing bowl and combine with the whisk. Beat for a few seconds to fluff up the eggs.

Grease a 9″ pie plate and place on a sheet pan. Pour the batter into the pie plate. Place the pan in the middle of the oven and bake for 35 minutes. The edge of the pie will rise first then the middle. Test for doneness by shaking the sheet pan. If the center of the pie jiggles like a jello mold, the pie is done. If the center feels too loose, it needs to bake a little longer. Remove pan from oven and let the pie cool. It will crackle on top as it cools. I like it plain, warm or cold, but you could serve it with a dollop of whipped cream if you want or sliced strawberries. It’s really good with a cup of hot or iced coffee. Enjoy!

To make this recipe gluten free: No changes required, recipe is gluten free.
To make this recipe dairy free: Use margarine in place of butter and soy, coconut or almond milk in place of cow’s milk.

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ABOUT THE AUTHOR

Laura Bailey is a professional pastry chef, blogger and owner of Beachouse Baking Company.

Creative Commons License
This work by Laura Bailey is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

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