Chocolate Mocha Pie
Submitted by danni
No-bake chocolate mocha pie with a coffee-spiked whipped topping layer over chocolate pudding in a crumb crust. Ready in minutes, chills to set.
YIELD
1 piePREP
40 minCOOK
0 minREADY
3 hrsThis no-bake pie is the definition of low effort, high reward. A chocolate crumb crust gets filled with pudding, then topped with a cloud of mocha whipped cream that’s got real coffee flavor folded right in.
The trick is splitting the pudding: most goes into the crust as the base layer, but you stir instant coffee and sugar into one cup of it, chill it separately, then fold that into whipped topping. Two layers, two textures, one easy pie.
Scatter chocolate sprinkles on top and let it chill for a few hours. That’s it. No oven required.
Pro Tips
- Let the pudding cool for the full 5 minutes before pouring into the crust so it sets up properly
- Chill the coffee-pudding mixture until it’s completely cold before folding into the whipped topping, or the topping will deflate
- For a stronger coffee punch, use espresso powder instead of regular instant coffee
Ingredients
Directions
Prepare pie filling using the directions on the package, using 2 cups milk.
In a small bowl, combine 1 cup hot filling, instant coffee, and sugar.
Stir to dissolve and blend.
Chill.
Cool remaining filling 5 minutes, stirring several times.
Pour into crust, and chill.
Prepare whipped topping mix as directed on package, using remaining ½ cup milk and vanilla.
Beat chilled cup of pudding until smooth, and then fold into whipped topping.
Pile lightly over filling in crust, spreading evenly.
Chill several hours before serving.
Top with chocolate sprinkles if desired.
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