Mocha Pudding Pie
A rich, no-bake mocha pie with a chocolate wafer crust and coffee-chocolate pudding ice cream filling.
Servings: 8 servings
Ingredients
- 1 1/3 cups chocolate wafer cookies crushed
- 1/4 cup butter melted
- 3/4 cup milk
- 2 packages instant chocolate pudding mix 3–4 oz each; instant
- 1/4 cup hot water
- 1 1/2 tablespoons instant coffee
- 1 pint coffee ice cream softened
- lightly sweetened fresh whipped cream optional topping
- chocolate shavings optional topping
Instructions
- Place the chocolate wafer cookies in a resealable plastic bag and crush to fine crumbs with a rolling pin or pulse in a food processor.
- In a bowl, combine the crushed cookies and melted butter until evenly moistened.
- Press the cookie mixture firmly into the bottom and up the sides of a greased 9-inch pie plate to form a crust.
- Dissolve the instant coffee in 1/4 cup hot water and set aside.
- In a stand mixer fitted with the whisk or using a hand mixer, beat the instant chocolate pudding mixes with 3/4 cup milk on low speed until just combined.
- Whip in the dissolved instant coffee until incorporated; the mixture will be thick, like frosting—do not overwhip.
- Fold or beat in the softened coffee ice cream until just blended and thick.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours (or refrigerate overnight) to set; alternatively freeze for a firmer pie if desired.
- Before serving, top with lightly sweetened whipped cream and chocolate shavings if desired, and serve cold.
Equipment
- Resealable Plastic Bag
- Rolling Pin
- Mixing bowls
- stand mixer or hand mixer
- 9-inch pie plate
- Spatula
- Measuring cups and spoons
Notes
- You will need a resealable plastic bag and rolling pin or a food processor.
- Use a stand mixer or hand mixer to whip the filling.
- Refrigerate at least 4 hours for best texture.
- Freezing yields a firmer slice but may affect crust texture.
- Adapted from Good Housekeeping's Party Pie Book (1958).