Mocha Pie

Name: Mocha Pie
Prep time: 25 min
Total time: 425 min
Yield: 10
Ingredients: 1 tub frozen whipped topping (Do not thaw.), divided; 28 OREO Cookies, divided; ¼ cup walnuts; ⅓ cup butter, melted; ¾ cup coffee, cooled, divided; ¾ cup heavy whipping cream; 1 pkg. chocolate instant pudding mix; 1½ pkg. semi-sweet baking chocolate (6 oz.), divided

This homemade pie will be a spectacular ending to your dinner party. A chocolate cookie crust holds a fluffy chocolate and coffee filling topped with mocha ganache.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

1 tub (8 oz.) frozen whipped topping (Do not thaw.), divided
28 OREO Cookies, divided
¼ cup finely chopped walnuts
⅓ cup butter, melted
¾ cup brewed double-strength coffee, cooled, divided
¾ cup heavy whipping cream
1 pkg. (3.9 oz.) chocolate instant pudding mix
1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), divided

Directions

Heat oven to 350ºF.

Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping 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 whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed whipped topping and chopped cookies. Spread onto bottom of crust.

Microwave 3 oz. chocolate and frozen whipped topping in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.

Meanwhile, make chocolate curls from remaining chocolate. (See tip.) Refrigerate until ready to add to pie before serving.