chocolate-hazelnut-mocha-cappuccino-pie

Chocolate Hazelnut Mocha Cappuccino Pie

19 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    2 h 10 m
LV
Recipe by  LV

“I adapted this recipe from a chocolate cookie pie crust recipe. I just made a few substitutions and additions!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
  2. Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.

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Reviews (19)

Rate This Recipe
joanna
16

joanna

This is a very easy dessert to make. I made it as the recipe calls the first time--very good. The second time I tried the white chocolate pudding instead of vanilla--even better. Next time I will also use 1/4 cup less milk to make it hold up better. I also used mini chocolate chips instead of the regular. I like the appearance better and it disperses the chocolate flavor throughout the whole pie better. Will make again.

Kary  Sunshine
15

Kary Sunshine

Okay, so I have to admit I radically altered this recipe, but it came out GREAT!!! I used 1 1/8 c of milk, I replaced the mocha mix with Ghiardelli chocolate hazelnut hot chocolate mix, and I added 1/8 c of Starbucks coffee liqueur. The pie was devoured in ten minutes.

BABIDOLL02
13

BABIDOLL02

I used chocolate pudding, almost doubled the amount of cappuchino mix and from what other posters have mentioned, I only used 1 1/4 cups of the milk. Totally delish. Will make this again for sure!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 377 cal
  • 19%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 39.7 g
  • 13%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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