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Almond Mocha Pie

Total Time

Prep: 15 min. + freezing

Makes

6-8 servings

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.

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