Coffee Mocha Pudding Pie
User Reviews
5
Coffee Mocha Pudding Pie
Description
The crust is prepared by crushing chocolate wafer cookies and mixing them with melted butter, then pressing the mixture evenly into the bottom and sides of a greased 9-inch pie plate to create a firm base. Instant coffee powder is dissolved in hot water, then combined with instant chocolate pudding mix and milk, beaten until thick but not overmixed. Softened coffee ice cream is whipped into this mixture until uniform, resulting in a dense filling resembling a chocolate frosting with coffee notes. The filling is poured into the chilled crust and smoothed evenly. The pie is refrigerated for at least four hours, or overnight, to allow the filling to firm. Optionally, it can be frozen for a firmer texture. Toppings such as lightly sweetened whipped cream and chocolate shavings add contrast.
This dessert combines chocolate and coffee flavor in a creamy pie that is set by chilling, offering a dessert with texture from the cookie crust and smooth, mocha-flavored filling. It is suitable as a make-ahead sweet treat and can be sliced to serve as needed.
Ingredients
Filling Ingredients
- 1 1/3 cups chocolate wafer cookies crushed
- 1/4 cup butter melted
- 3/4 cup milk
- 2 packages chocolate pudding mix 3 - 4 oz each - make sure it's instant!, instant
- 1/4 cup water hot
- 1 1/2 tablespoons instant coffee
- 1 pint coffee ice cream softened
- Whipped Cream lightly sweetened, fresh, optional topping
- chocolate shavings, optional topping
Instructions
- Place the chocolate wafer cookies in a resealable plastic bag and crush with a rolling pin until finely ground. You can also do this in a food processor if you prefer.
- In a mixing bowl, mix the crushed wafers with the butter until well combined.
- Using your hands or the back of a spoon, evenly press the chocolate wafer mixture into the bottom and sides of a greased 9 inch pie plate.Dissolve the instant coffee in 1/4 cup of hot water. In a stand mixer fit with the whip attachment, or using a hand whisk, beat together the chocolate pudding mix and milk on the lowest speed until just combined. Whip in the instant coffee until incorporated. It will resemble thick chocolate frosting. Do not over whip.
- Add coffee ice cream and continue beating until just blended. The final result will be quite thick.
- Pour filling into pie shell. Smooth the top with a spatula.Refrigerate for at least 4 hours before serving (refrigerate overnight to let it firm up completely). You can also freeze it if you want a firmer pie, my stepdaughter loved hers frozen. Just don't freeze it for many days in a row, or the crust will start to crumble.
- Garnish with fresh lightly sweetened whipped cream and chocolate shavings, if desired. Serve cold.
Notes
- Use a food processor or rolling pin with a resealable bag to crush chocolate wafers for the crust.
- Do not overwhip the pudding mixture to keep the filling smooth and thick but not frothy.
- Refrigerate the pie for at least 4 hours to allow the filling to set properly, or freeze for a firmer pie.
- Optional toppings include lightly sweetened whipped cream and chocolate shavings for added texture and flavor.
- Pie plate size should be 9 inches for proper crust and filling thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 458mg | 19% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 107mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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