Iced Coffee & Chocolate Pie
Yield
6 servingsPrep
20 minCook
15 minReady
155 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
milk
cold |
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 1 | cup |
milk
heat to boiling |
|
| 2 | cups |
vanilla ice milk
|
* |
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
instant coffee
granules |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
chocolate |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
milk
cold |
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 237 | ml |
milk
heat to boiling |
|
| 473 | ml |
vanilla ice milk
|
* |
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
instant coffee
granules |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
chocolate |
|
Directions
In blender add ¼ cup cold milk.
Sprinkle gelatin over milk and mix on LOW.
Let stand 3 to 4 min to soften.
Add hot milk; cover and mix on LOW until gelatin dissolves, about 2 min.
Add ice milk, sugar, coffee granules and vanilla.
Cover and mix until smooth. Pour into crust. Chill at least 2 hours.
Garnish with whipped topping and chocolate curls.
