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Mocha Pie

10 servings
Clock7h 5min Cook

Ingredient List

  • 1 tub (8 oz.) frozen whipped topping (Do not thaw.), divided
  • 28 OREO Cookies, divided
  • ¼ cup finely chopped walnuts
  • ⅓ cup butter, melted
  • ¾ cup brewed double-strength coffee, cooled, divided
  • ¾ cup heavy whipping cream
  • 1 pkg. (3.9 oz.) chocolate instant pudding mix
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), divided

Nutritional Information

Calories460
Total fat30g
Saturated fat18g
Cholesterol40mg
Sodium390mg
Total Carbohydrate49g
Dietary fiber3g
Total sugars31g
Protein4g
Calcium4% DV
Iron15% DV
  1. 1
    Heat oven to 350ºF.
  2. 2
    Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping to freezer.
  3. 3
    Crush 20 cookies; mix with nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
  4. 4
    Reserve 1 Tbsp. coffee. Mix remaining coffee with whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed whipped topping and chopped cookies. Spread onto bottom of crust.
  5. 5
    Microwave 3 oz. chocolate and frozen whipped topping in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.
  6. 6
    Meanwhile, make chocolate curls from remaining chocolate. (See tip.) Refrigerate until ready to add to pie before serving.