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Cappuccino Chocolate Pie Recipe

Cappuccino Chocolate Pie Recipe

"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 YIELD:6-8 servings


  • 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.

Nutritional Facts

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

Reviews for Cappuccino Chocolate Pie

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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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