ALMOND MOCHA PIE

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.

Photo by darlene r.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

•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. •Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired. Yield: 6-8 servings.

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