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Cappuccino Chocolate Pie Recipe
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Cappuccino Chocolate Pie Recipe

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4.5 1 2
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"This rich dessert with light creamy layers looks impressive but comes together in no time," shares Gail Moineau, Murphy, North Carolina.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6-8 servings

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

Nutritional Facts

554 calories: 1 piece, 37g fat (17g saturated fat), 35mg cholesterol, 384mg sodium, 52g carbohydrate (39g sugars, 3g fiber), 6g protein .

Directions

  1. 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.
  2. 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.
Originally published as Cappuccino Chocolate Pie in Quick Cooking March/April 2002, p13


Reviews for Cappuccino Chocolate Pie

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
mewolcott412
Reviewed Jul. 18, 2016

"Very good. I think it would be better with no nuts."

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