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Cappuccino Chocolate Pie

"This rich dessert with light creamy layers looks impressive but comes together in no time," shares Gail Moineau, Murphy, North Carolina.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • Dash salt
  • 1 graham cracker crust (9 inches)
  • 1 cup chopped pecans
  • 4 ounces cream cheese, softened
  • 1-1/2 cups milk
  • 2 tablespoons brewed coffee
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 tablespoons instant coffee granules
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided

Directions

  • In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans.
  • In a large bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving.

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Reviews

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Average Rating:
  • mewolcott412
    Jul 18, 2016

    Very good. I think it would be better with no nuts.

  • jadagl
    Jul 13, 2007

    No comment left