Cappuccino Pie32 Reviews
- Prep: 15 min
- Ready In: 3 hr 45 min
“This easy, no-bake pie uses vanilla pudding and a chocolate graham cracker crust.” - by Kimberly Smith
Original recipe yields 1 - 9 inch pie
- 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.
- 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.
Amount Per Serving (8 total)
- 365 cal
- 21.6 g
- 41.4 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"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 ligh..." See moreter 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..." See more 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."
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