Chocolate Mocha Pie
Yield
1 piePrep
40 minCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate crumb pie crust
1 to 8 inches |
* |
| 1 | package |
chocolate pudding
and pie filling mix, cooked type |
* |
| 2 ½ | cups |
milk
|
|
| 2 | teaspoons |
instant coffee
powder |
|
| 2 | tablespoons |
sugar
white |
|
| 1 | envelope |
dessert topping
mix |
* |
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
chocolate sprinkles
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate crumb pie crust
1 to 8 inches |
* |
| 1 | package |
chocolate pudding
and pie filling mix, cooked type |
* |
| 591 | ml |
milk
|
|
| 1E+1 | ml |
instant coffee
powder |
|
| 3E+1 | ml |
sugar
white |
|
| 1 | envelope |
dessert topping
mix |
* |
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
chocolate sprinkles
optional |
* |
Directions
Prepare pie filling using the directions on the package, using 2 cups milk.
In a small bowl, combine 1 cup hot filling, instant coffee, and sugar.
Stir to dissolve and blend.
Chill.
Cool remaining filling 5 minutes, stirring several times.
Pour into crust, and chill.
Prepare whipped topping mix as directed on package, using remaining ½ cup milk and vanilla.
Beat chilled cup of pudding until smooth, and then fold into whipped topping.
Pile lightly over filling in crust, spreading evenly.
Chill several hours before serving.
Top with chocolate sprinkles if desired.
