Cappuccino Chocolate Pie
This luscious, rich pie is a no-bake recipe---perfect for casual entertaining!
15 min.prep time
3/4 cup very finely chopped pecans
1/2 cup graham cracker crumbs
2 tablespoons sugar
1 cup milk chocolate chips
1/4 cup whipping cream
1 tablespoon instant coffee granules**
1 cup sugar
3/4 cup pasteurized refrigerated real egg product
1 teaspoon vanilla
Chocolate-covered expresso beans, finely chopped or pecan halves, if desired
Combine all crust ingredients in small bowl; mix well. Press firmly onto bottom and up sides of ungreased 9-inch pie pan. Set aside.
Melt chocolate chips, 1/4 cup whipping cream and coffee granules in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 4 minutes). Set aside.
Combine 1 cup sugar and 3/4 cup butter in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate mixture. Continue beating, scraping bowl often, until well mixed. Gradually add egg product and vanilla. Continue beating until light and fluffy. (Mixture may look slightly curdled.)
Spoon mixture into prepared crust. Refrigerate at least 2 hours or until set. Garnish with whipped cream and espresso beans, if desired. Store refrigerated.
*Omit coffee granules, if desired.
Want an easy, but special looking garnish? Try dipping just one end of pecan halves into melted chocolate. Once the chocolate has set, garnish tart as desired.