Cappuccino Pie

Cappuccino Pie

32

"This easy, no-bake pie uses vanilla pudding and a chocolate graham cracker crust."
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Ingredients

3 h 45 m servings 365 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a medium bowl combine pudding mix and coffee granules. Add milk, and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
  2. Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler. Sprinkle curls on top of pie before serving.

Reviews

32
  1. 43 Ratings

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Most helpful positive review

I made a chocolate graham cracker crust in this pie. I did make this a little lighter using sugar free pudding mix, cold fat free evaporated milk and "light" whipped topping. Noone noticed I use...

Most helpful critical review

I didn't make this exactly as written. I used a teaspoon of instant espresso powder. I also used a large package of vanilla pudding (.5. oz) with only 2 cups of milk (as opposed to 3). This almo...

I made a chocolate graham cracker crust in this pie. I did make this a little lighter using sugar free pudding mix, cold fat free evaporated milk and "light" whipped topping. Noone noticed I use...

I made this with chocolate pudding instead of vanilla to make a mochaccino pie as another chef suggested. Instead of regular instant coffee I added decaf instant coffee. I also folded in an en...

This pie was really good. I used the larger package of pudding (yet still just one cup of millk), then folded in 4 ounces of Cool Whip and the pie was set up perfectly after about an hour.

This is very tasty, but next time I won't add the whipped topping to the pudding mixture. This prevents it from setting properly and makes the pie sloppy. I'll keep the cool whip on top!

This is one of my favorite pies. I took this to work and my co-workers practically licked the pie plate clean. Trust me, you won't have any left-overs, but it's so easy you can make two and keep...

I didn't make this exactly as written. I used a teaspoon of instant espresso powder. I also used a large package of vanilla pudding (.5. oz) with only 2 cups of milk (as opposed to 3). This almo...

very good. i omitted the cool whip b/c the 1st time i tried it with it - it was very runny. the 2nd time i made it w/o it and added a layer of chocolate pudding on top of the vanilla pudding w...

This pie sounded so good, I had to try it immediately! The recipe called for 3 tablespoons of instant coffee, which made my pie filling very strong and bitter-tasting. The next time I make thi...

This had a good flavor but I tried freezing it as others have suggested, and it became very icy. Next time (and I will definitely try it again), I will probably only freeze for a couple of hour...