Coffee & Cream Pie

1. 1

   Add pudding mix, heavy cream, brewed coffee and coffee liqueur syrup into a large bowl. Whisk until fluffy. You can use a hand mixer with whisk attachments or your Kitchen Aid mixer with whisk. Do no substitute half & half or milk for the heavy cream or the pie won't set up.

2. 2

   Pour into chocolate pie crust.

3. 3

   Sprinkle Instant Espresso over the top of the pie.

4. 4

   Cover with clear pie shell cover that comes with the pie crust and refrigerate for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.