Chocolate Mocha Pie

7 Reviews Add a Pic
Recipe by  Cali

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Adjust Servings

Original recipe yields 1 - 8 inch pie



  1. Prepare pie filling using the directions on the package, using 2 cups milk.
  2. In a small bowl, combine 1 cup hot filling, instant coffee, and sugar. Stir to dissolve and blend. Chill.
  3. Cool remaining filling 5 minutes, stirring several times. Pour into crust, and chill.
  4. Prepare whipped topping mix as directed on package, using remaining 1/2 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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Reviews (7)

Rate This Recipe


This is the MOST AWSOME pie for chocolate lovers! Add a layer of hot fudge and pecans and then top with whipped cream!!! TO DIE FOR!



This was a very good pie and considering how easy it was, I'll definitely make this again.



I made this for Thanksgiving (nobody in my family likes Pumpkin pie) and it was a hit-- gone in a matter of minutes! I added more coffee (3-4 teaspoons total) since I was serving the pie to a bunch of coffee lovers. Also, instead of garnishing it with chocolate sprinkles, I used ground up chocolate chips and whole coffee beans.

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Amount Per Serving (8 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 42.3 g
  • 14%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 263 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Rich Chocolate Truffle Pie


next recipe:

Chocolate Cream Pie II