mocha pudding pie
_ Ingredients
0.25 cup butter, melted
1 1/3 cups chocolate wafer cookies, crushed
2 packages instant chocolate pudding
0.75 cup milk
1 1/2 tbsp instant coffee
0.25 cup hot water
1 pint coffee ice cream, softened
Chocolate shavings and Lightly sweetened fresh whipped cream (optional topping)
_ Instructions
Place the chocolate wafer cookies in a resealable plastic bag and crush with a
rolling pin until finely ground. You can also do this in a food processor if you
prefer.
rolling pin until finely ground. You can also do this in a food processor if you
prefer.
In a mixing bowl, mix the crushed wafers with the butter until well combined.
Using your hands or the back of a spoon, evenly press the chocolate wafer
mixture into the bottom and sides of a greased 9 inch pie plate.
Dissolve the instant coffee in 1/4 cup of hot water. In a stand mixer fit with the
whip attachment, or using a hand whisk, beat together the chocolate pudding mix
and milk on the lowest speed until just combined. Whip in the instant coffee
until incorporated. It will resemble thick chocolate frosting. Do not over whip.
Add coffee ice cream and continue beating until just blended. The final result
will be quite thick.
Pour filling into pie shell. Smooth the top with a spatula.
Refrigerate for at least 4 hours before serving (refrigerate overnight to let it firm
up completely). You can also freeze it if you want a firmer pie, my stepdaughter
loved hers frozen. Just don't freeze it for many days in a row, or the crust will
start to crumble.
Garnish with fresh lightly sweetened whipped cream and chocolate shavings, if
desired. Serve cold.
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