Print Options

Back to Cappuccino Chocolate Pie >

Include these items:

Taste of Home Logo

Cappuccino Chocolate Pie

Cappuccino Chocolate Pie
"This rich dessert with light creamy layers looks impressive but comes together in no time," shares Gail Moineau, Murphy, North Carolina.
6-8 ServingsPrep: 25 min. + chilling

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.
© Taste of Home 2013

2 of 2

Cappuccino Chocolate Pie (continued)

Nutrition 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.
© Taste of Home 2013