Mocha Pie

Name: Mocha Pie
Prep time: 25 min
Total time: 425 min
Yield: 10
Ingredients: 1 tub frozen whipped topping (Do not thaw.), divided; 28 OREO Cookies, divided; ¼ cup walnuts; ⅓ cup butter, melted; ¾ cup coffee, cooled, divided; ¾ cup heavy whipping cream; 1 pkg. chocolate instant pudding mix; 1½ pkg. semi-sweet baking chocolate (6 oz.), divided

This homemade pie will be a spectacular ending to your dinner party. A chocolate cookie crust holds a fluffy chocolate and coffee filling topped with mocha ganache.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

1 tub (8 oz.) frozen whipped topping (Do not thaw.), divided
28 OREO Cookies, divided
¼ cup finely chopped walnuts
⅓ cup butter, melted
¾ cup brewed double-strength coffee, cooled, divided
¾ cup heavy whipping cream
1 pkg. (3.9 oz.) chocolate instant pudding mix
1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), divided

Directions

Heat oven to 350ºF.

Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping to freezer.

Crush 20 cookies; mix with nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.

Reserve 1 Tbsp. coffee. Mix remaining coffee with whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed whipped topping and chopped cookies. Spread onto bottom of crust.

Microwave 3 oz. chocolate and frozen whipped topping in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.

Meanwhile, make chocolate curls from remaining chocolate. (See tip.) Refrigerate until ready to add to pie before serving.

Recipe Tips

Size-Wise
Enjoy a serving of this easy-to-make pie on occasion, but keep portion size in mind. One pie makes enough for 10 servings.
How to Make Chocolate Curls
Melt chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)