 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Edna Johnson of St. Croix Falls, Wisconsin received this recipe from an aunt years ago. The creamy chocolate pie - with a hint of coffee - is nice to have in the freezer for a quick reward on a hectic day, she notes. Ingredients:
1 teaspoon instant coffee granules |
2 tablespoons boiling water |
1 milk chocolate candy bar with almonds (7 ounces) |
1 carton (8 ounces) frozen whipped topping, thawed |
1 pastry shell (9 inches), baked |
chocolate curls and additional whipped topping, optional |
Directions:
1. In a small bowl, dissolve coffee in boiling water; set aside. In a microwave, melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
2. Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired. Yield: 6-8 servings.
|
|