I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma
Mocha Java Pie with Kahlua Cream
Ingredients
- 1 teaspoon instant coffee granules
- 1 tablespoon hot water
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 1 chocolate crumb crust (9 inches)
- pudding layer:
- 1 teaspoon instant coffee granules
- 1 cup 2% milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1-1/2 cups whipped topping
- kahlua cream:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon Kahlua (coffee liqueur)
- Chocolate curls, optional
Directions
- Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust.
- In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer.
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.
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