Cappuccino Chocolate Pie Recipe

4.5 1 2
Cappuccino Chocolate Pie Recipe
Cappuccino Chocolate Pie Recipe photo by Taste of Home
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Cappuccino Chocolate Pie Recipe

Read Reviews
4.5 1 2
Publisher Photo
"This rich dessert with light creamy layers looks impressive but comes together in no time," shares Gail Moineau, Murphy, North Carolina.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Originally published as Cappuccino Chocolate Pie in Quick Cooking March/April 2002, p13

Nutritional Facts

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

  • 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
  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

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mewolcott412 User ID: 875327 250599
Reviewed Jul. 18, 2016

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

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