Almond Mocha Pie

Total Time Prep: 15 min. + freezing
Yield 6-8 servings
Test Kitchen Approved
Edna Johnson of St. Croix Falls, Wisconsin received this recipe from an aunt years ago. "The creamy chocolate pie - with a hint of coffee - is nice to have in the freezer for a quick reward on a hectic day," she notes.

Ingredients

  • 1 teaspoon instant coffee granules
  • 2 tablespoons boiling water
  • 1 milk chocolate candy bar with almonds (7 ounces)
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 pastry shell (9 inches), baked
  • Chocolate curls and additional whipped topping, optional

Directions

  1. In a small bowl, dissolve coffee in boiling water; set aside. In a microwave, melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
  2. Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.

Nutrition Facts

1 slice: 311 calories, 19g fat (11g saturated fat), 9mg cholesterol, 116mg sodium, 31g carbohydrate (14g sugars, 1g fiber), 3g protein.

Edna Johnson of St. Croix Falls, Wisconsin received this recipe from an aunt years ago. "The creamy chocolate pie - with a hint of coffee - is nice to have in the freezer for a quick reward on a hectic day," she notes.
Recipe Creator

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