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Mocha Java Pie with Kahlua Cream

 Mocha Java Pie with Kahlua Cream
I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma
8 ServingsPrep: 25 min.+ chilling


  • 1 teaspoon instant coffee granules
  • 1 tablespoon hot water
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups whipped topping
  • 1 chocolate graham cracker crust (9 inches)
  • 1 teaspoon instant coffee granules
  • 1 cup 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1-1/2 cups whipped topping
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon Kahlua (coffee liqueur)
  • Chocolate curls, optional


  • Dissolve coffee granules in hot water. In a large bowl, beat cream
  • cheese and confectioners' sugar until fluffy. Add vanilla and
  • coffee mixture. Fold in whipped topping. Spoon into crust.
  • In a small bowl, dissolve coffee granules in milk. In a large bowl,

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Mocha Java Pie with Kahlua Cream (continued)

Directions (continued)

  • combine milk mixture and pudding mix. Beat on high speed until
  • pudding is thick. Fold in whipped topping. Spread carefully over
  • cream cheese layer.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and Kahlua; beat until soft peaks form. Spread
  • over pudding layer. Top with chocolate curls if desired. Refrigerate
  • for 2 hours or until set. Yield: 8 servings.
Nutritional Facts: 1 piece (calculated without chocolate curls) equals 507 calories, 32 g fat (20 g saturated fat), 74 mg cholesterol, 436 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.