Mocha Pie
Prep
15-30 MINS
Total
8 HRS 5 MIN
Servings
10 Servings
Crushed chocolate sandwich cookies, strong coffee and half-and-half give this easy-to-make but glorious mocha pie its chocolate coffee deliciousness.
Ingredients
3
cups
28
Oreo Cookies, divided
1/4
cup
finely chopped walnuts
1/4
cup
non-hydrogenated margarine, melted
3/4
cup
3/4
cup
half-and-half
1
pkg
5
oz
Baker's Semi-Sweet Chocolate, divided
Light Whipped Topping
Nabob Traditional Fine Grind Ground Coff...
Fat Free Chocolate Instant Pudding Mix
Semi-Sweet Chocolate Premium Baking Bar ...
Instructions
Step 1
Heat oven to 350ºF.
Step 2
Spoon half the Cool Whip into small bowl. Refrigerate until thawed. Meanwhile, return remaining Cool Whip to freezer.
Step 3
Crush 20 cookies; mix with nuts and margarine. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
Step 4
Reserve 1 Tbsp. coffee for later use. Mix remaining coffee with half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed Cool Whip and chopped cookies. Spread onto bottom of crust.
Step 5
Microwave 3 oz. chocolate and frozen Cool Whip in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.
Step 6
Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
Step 7
Garnish pie with chocolate curls before serving.
