Cappuccino Pie Recipe - Allrecipes.com
Cappuccino Pie Recipe
  • READY IN ABOUT 4 hrs

Cappuccino Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 3 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2012

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 used lighter ingredients--my husband ate half the pie in 24 hours! I'd like to try this with instant chocolate pudding next time--I bet that would be fantastic.

 
Most Helpful Critical Review
Jan 25, 2011

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 almost filled the crust. If I'd used the 3.5 oz, sheesh, there would not have been enough filling. Lastly I didn't use chemically altered oils to top it, I used whipped cream which was actually cheaper. What I ended up with was a fast easy pie with a taste that was sweet, unsophisticated and mildly compelling. After I "made" it, I let it stiffen up in the freezer for an hour before serving. If you absolutely had to make this as a carry along, you could add some gelatin to your whipped cream to prevent it from deconstrucing.

 
Feb 18, 2003

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 entire 8 oz. tub of cool whip and put none on top. Instead of refrigerating it I stuck it into the freezer to settle. It came out tasting more like an ice cream type of pie. We really enjoyed it. Definitely a keeper.

 
Feb 10, 2011

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.

 
Aug 29, 2002

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!

 
Apr 26, 2003

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 one at home for yourself. ONE TIP: Freeze the pie instead of chilling in the fridge. It's too runny if you don't freeze it.

 
Jul 21, 2006

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 with the coffee granules and then a layer of whip cream - awesome!! awesome!! you have to try it if you are a coffee lover!!

 
Aug 29, 2002

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 this pie, I'm going to use less coffee. I think it will be delicious!

 

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Nutrition

  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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