Chocolate Hazelnut Mocha Cappuccino Pie19 Reviews
- Prep: 10 min
- Ready In: 2 hr 10 min
“I adapted this recipe from a chocolate cookie pie crust recipe. I just made a few substitutions and additions!” - by LV
Original recipe yields 1 - 9 inch pie
- 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.
- Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.
Amount Per Serving (8 total)
- 377 cal
- 23.2 g
- 39.7 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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..." See more 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."
"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 ..." See more1/8 c of Starbucks coffee liqueur. The pie was devoured in ten minutes."
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