Cappuccino Pie

Cappuccino Pie

Kimberly Smith 0

"This easy, no-bake pie uses vanilla pudding and a chocolate graham cracker crust."

Ingredients 3 h 45 m {{adjustedServings}} servings 365 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl combine pudding mix and coffee granules. Add milk, and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
  2. Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler. Sprinkle curls on top of pie before serving.
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Reviews 32

  1. 43 Ratings

Sarah Jo

I made a chocolate graham cracker crust in this pie. I did make this a little lighter using sugar free pudding mix, cold fat free evaporated milk and "light" whipped topping. Noone noticed I used lighter ingredients--my husband ate half the pie in 24 hours! I'd like to try this with instant chocolate pudding next time--I bet that would be fantastic.


I made this with chocolate pudding instead of vanilla to make a mochaccino pie as another chef suggested. Instead of regular instant coffee I added decaf instant coffee. I also folded in an entire 8 oz. tub of cool whip and put none on top. Instead of refrigerating it I stuck it into the freezer to settle. It came out tasting more like an ice cream type of pie. We really enjoyed it. Definitely a keeper.


This pie was really good. I used the larger package of pudding (yet still just one cup of millk), then folded in 4 ounces of Cool Whip and the pie was set up perfectly after about an hour.