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Cappuccino Chocolate Pie

  • 8 oz. chocolate chips
  • 1/3 c. whipped cream
  • 1 Tbsp. light corn syrup
  • 1/2 tsp. vanilla
  • dash of salt
  • 1 (10") graham cracker crust
  • 4 oz. cream cheese, softened
  • 1 1/2 c. milk
  • 2 Tbsp. brewed coffee
  • 2 (3.4 oz.) pkg. instant vanilla pudding mix
  • 2 Tbsp. instant coffee granules
  • 8 oz. whipped topping, thawed and divided


In a saucepan melt chocolate chips, cream, corn syrup, vanilla and salt over low heat. Stir till smooth. Spoon into crust. In a mixing bowl beat cream cheese till smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee granules; beat till smooth. Fold in 1 1/2 c. whipped topping. Put into crust. Spread remaining whipped topping over filling. Refrigerate 3 hours before serving.