Mocha Pie
Recipe from
Family Circle
Yogurt and whipped topping mix give the coffee and chocolate filling a creamy smoothness. Just before serving, decorate the frozen pie with a drizzle of chocolate syrup.
Servings:
Makes 8 servings.
Ingredients
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Crust:see savings
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8reduced-fat chocolate graham crackers (boards)see savings
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2 tablespoonsunsalted butter, meltedsee savings
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Filling:see savings
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2 envelopeswhipped topping mix (1 box, 2.6 ounces total)see savings
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1 cupnonfat milksee savings
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1 tablespoonvanillasee savings
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1 tablespooninstant coffee granulessee savings
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1 tablespoonhot watersee savings
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1container (8 ounces) nonfat vanilla yogurtsee savings
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1/3 tablespoonreduced-sugar chocolate syrupsee savings
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Directions
1.
Crust: Break crackers into food processor. Pulse until finely crumbed (1-1/2 cups). Combine crumbs and butter in bowl. Press over bottom and up sides of 9-inch pie plate. Chill while preparing filling.
2.
Filling: Prepare whipped topping mix following package directions, using nonfat milk and vanilla.
3.
Dissolve coffee in hot water in small bowl. Stir in yogurt and 1/3 cup chocolate syrup. Fold yogurt mixture into whipped topping. Pour mixture into prepared piecrust. Cover and freeze overnight. Before serving, place pie in the refrigerator for 15 minutes. To serve, drizzle with remaining chocolate syrup. Makes 8 servings.
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