Cocoa Mocha Pie Recipe

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Cocoa Mocha Pie Recipe

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5 1 1
Publisher Photo
In Center, Texas, Carolyn Crump combines coffee and Milky Way candy bars to create this cool and creamy dessert. "I usually prepare the pie the night before, then garnish each slice with extra candy bar chunks before serving," she notes.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 6 Milky Way candy bars (2.05 ounces each), divided
  • 1/4 cup milk
  • 2 to 3 teaspoons instant coffee granules
  • 1 quart vanilla ice cream, softened
  • 1 graham cracker or chocolate crumb crust (8 or 9 inches)

Directions

Finely chop four candy bars; place in a microwave-safe bowl. Add milk and coffee granules; heat and stir until melted and smooth.
Place ice cream in a bowl; fold in mocha mixture. Spoon into crust; freeze. Remove from the freezer 15 minutes before serving. Cut remaining candy bars into 1/2-in. pieces for garnish. Yield: 6-8 servings.
Editor's Note: In Canada, substitute Mars Bars for Milky Way bars.
Originally published as Cocoa Mocha Pie in Quick Cooking March/April 2000, p8

Nutritional Facts

1 slice: 274 calories, 14g fat (6g saturated fat), 31mg cholesterol, 195mg sodium, 35g carbohydrate (27g sugars, 0 fiber), 4g protein.

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  • 6 Milky Way candy bars (2.05 ounces each), divided
  • 1/4 cup milk
  • 2 to 3 teaspoons instant coffee granules
  • 1 quart vanilla ice cream, softened
  • 1 graham cracker or chocolate crumb crust (8 or 9 inches)
  1. Finely chop four candy bars; place in a microwave-safe bowl. Add milk and coffee granules; heat and stir until melted and smooth.
  2. Place ice cream in a bowl; fold in mocha mixture. Spoon into crust; freeze. Remove from the freezer 15 minutes before serving. Cut remaining candy bars into 1/2-in. pieces for garnish. Yield: 6-8 servings.
Editor's Note: In Canada, substitute Mars Bars for Milky Way bars.
Originally published as Cocoa Mocha Pie in Quick Cooking March/April 2000, p8

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tribefan56 User ID: 3271598 29590
Reviewed Feb. 23, 2012

"My whole family loved this dessert. It was so easy to make, too."

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