Almond Mocha Pie

This creamy chocolate pie-with a hint of coffee-is nice to have in the freezer for a quick reward on a hectic day.


8 servings


1 teaspoon instant coffee granules
2 tablespoons boiling water
1 (7 ounce) bar milk chocolate candy bar with almonds
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pastry shell, baked
chocolate curls and additional whipped topping (optional)


In a small bowl, dissolve coffee in boiling water; set aside.

In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.

Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.

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