Cappuccino Chocolate Pie Recipe

Cappuccino Chocolate Pie Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"This rich dessert with light creamy layers looks impressive but comes together in no time," shares Gail Moineau, Murphy, North Carolina.

This recipe is:

Quick

[X]

Rate Cappuccino Chocolate Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cappuccino Chocolate Pie Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

15 10 25

Ingredients

1 cup (6 ounces) semisweet chocolate chips
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Dash salt
1 graham cracker crust (10 inches)
1 cup chopped pecans
4 ounces cream cheese, softened
1-1/2 cups milk
2 tablespoons brewed coffee
2 packages (3.4 ounces each) instant vanilla pudding mix
2 tablespoons instant coffee granules
1 carton (8 ounces) frozen whipped topping, thawed, divided

Directions

In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans.
In a large bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 554 calories, 37 g fat (17 g saturated fat), 35 mg cholesterol, 384 mg sodium, 52 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Cappuccino Chocolate Pie in Quick Cooking March/April 2002, p13