Almond Mocha Pie
Quick Cooking
Edna Johnson of St. Croix Falls, Wisconsin received this recipe from an aunt years ago. "The creamy chocolate pie - with a hint of coffee - is nice to have in the freezer for a quick reward on a hectic day," she notes.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 15 min. + freezing
Ingredients:
- 1 teaspoon instant coffee granules
- 2 tablespoons boiling water
- 1 milk chocolate candy bar with almonds (7 ounces)
- 1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
- 1 pastry shell (9 inches), baked
- Chocolate curls and additional whipped topping, optional
Directions:
In a small bowl, dissolve coffee in boiling water; set aside. In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired. Yield: 6-8 servings.