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Mocha Pie

Mocha Pie recipe
photo by:kraft
Crushed chocolate sandwich cookies, strong coffee and half-and-half give this easy-to-make but glorious mocha pie its chocolate coffee deliciousness.
time
prep:
25 min
total:
8 hr 5 min
servings
total:
10 servings
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What You Need

1
tub  (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided
28
 OREO Cookies, divided
1/4
cup  finely chopped PLANTERS Walnuts
1/3
cup  butter, melted
3/4
cup  brewed double-strength MAXWELL HOUSE Coffee, cooled, divided
3/4
cup  half-and-half
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

Make It

HEAT oven to 350ºF.

SPOON half the COOL WHIP into small bowl; refrigerate until thawed. Meanwhile, return remaining COOL WHIP 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 half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed COOL WHIP and chopped cookies. Spread onto bottom of crust.

MICROWAVE 3 oz. chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.

REFRIGERATE 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)

GARNISH pie with chocolate curls before serving.

Kraft Kitchens Tips

Variation
Reduce butter to 1/4 cup for the crust and reduce the semi-sweet chocolate to 3 oz. (Use all the chocolate to make the filling and omit the chocolate curl garnish.) Prepare filling with milk instead of the half-and-half, and use COOL WHIP LITE Whipped Topping instead of the regular COOL WHIP.
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.)
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