Cappuccino Pie Recipes

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CAPPUCCINO PIE



Cappuccino Pie image

A chocolate cookie crust holds a luscious filling of yogurt, coffee, unflavored gelatine and whipped topping in this easy-to-make no-bake pie.

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield Makes 8 servings.

Number Of Ingredients 8

1 env. KNOX Unflavored Gelatine
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled
1 cup vanilla low-fat yogurt
1/4 cup sugar
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1 chocolate cookie crumb crust (6 oz.)
1/2 cup hot fudge ice cream topping
1/2 cup fresh raspberries

Steps:

  • Sprinkle gelatine over coffee in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Cool slightly. Meanwhile, mix yogurt and sugar in medium bowl; set aside.
  • Add gelatine mixture to yogurt mixture; stir with whisk until well blended. Stir in 1-1/2 cups COOL WHIP. Pour into crust.
  • Refrigerate 2 hours or until firm. Top with remaining COOL WHIP, fudge topping and berries just before serving.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CAPPUCCINO PIE



Cappuccino Pie image

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

Provided by Kimberly Smith

Categories     Pudding Pie

Time 3h45m

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust, chocolate
1 (3.5 ounce) package instant vanilla pudding mix
3 tablespoons instant coffee granules
1 cup cold milk
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar milk chocolate candy

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 41.4 g, Cholesterol 4 mg, Fat 21.6 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 12.4 g, Sodium 390.4 mg, Sugar 29.5 g

FLUFFY CAPPUCCINO PIE



Fluffy Cappuccino Pie image

Our Fluffy Cappuccino Pie is perfect for coffee klatches. Ideal for book club gatherings. Excellent for dinner parties. (You get the idea!)

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup brewed strong GEVALIA Bold Dark Gold Roast, cooled
1/2 cup cold milk
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
  • Pour into crust; top with remaining COOL WHIP.
  • Refrigerate 2 hours or until firm.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.0398 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

COFFEE CREAM PIE



Coffee Cream Pie image

Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
4 large egg yolks
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, cut into tablespoons and softened
Chocolate Wafer Crust
1/3 cup dark chocolate-covered espresso beans or chocolate curls
2 1/2 cups cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
  • Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
  • Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
  • With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
  • In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

CAPPUCCINO CHEESECAKE PIE



Cappuccino Cheesecake Pie image

With a rich mocha filling and cute chocolate garnish, this yummy pie is delightful on Valentine's Day or any time at all.-Elisa Pellegriti, Florida, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 envelope mocha cappuccino mix (1/4 cup)
2 large eggs, lightly beaten
1/4 cup 2% milk
1 graham cracker crust (10 inches)
GARNISH:
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening

Steps:

  • Preheat oven to 325°. In a large bowl, beat cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust. , Bake until the center is almost set, 40-45 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread into a 4-in. square on a sheet of waxed paper. Let stand at room temperature until set, about 1 hour. , Using a small heart-shaped cookie cutter, cut out eight chocolate hearts. Top each serving with a heart. Refrigerate leftovers.

Nutrition Facts :

FROZEN CAPPUCCINO PIE



Frozen Cappuccino Pie image

This recipe came from an estate sale, purchased in Azle, TX in 1984. Very easy and delicious. Posted for Summer '09 Comfort Cafe. Cook time is chill time.

Provided by TxGriffLover

Categories     Frozen Desserts

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk (Eaglebrand)
6 tablespoons chocolate syrup
1 tablespoon instant coffee
1 tablespoon hot water
1 1/2 cups frozen whipped topping (like Cool-Whip)
6 ounces chocolate wafer pie crust

Steps:

  • Beat the cream cheese with an electric mixer on medium speed until fluffy. Add condensed milk and 4 tablespoons of the chocolate syrup. Beat on low speed until well blended.
  • In a separate bowl, dissolve the coffee powder in the hot water, then stir into cream cheese mixture. Fold in the whipped topping, and pour this mixture into the crust.
  • Cover and freeze overnight. Before serving let stand in the refrigerator for 30 minutes, then drizzle with the remaining chocolate syrup.

CAPPUCCINO PIE



Cappuccino Pie image

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

Provided by Kimberly Smith

Categories     Pudding Pie

Time 3h45m

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust, chocolate
1 (3.5 ounce) package instant vanilla pudding mix
3 tablespoons instant coffee granules
1 cup cold milk
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar milk chocolate candy

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 41.4 g, Cholesterol 4 mg, Fat 21.6 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 12.4 g, Sodium 390.4 mg, Sugar 29.5 g

CAPPUCCINO PIE



Cappuccino Pie image

Make and share this Cappuccino Pie recipe from Food.com.

Provided by Kim19068

Categories     Pie

Time 5m

Yield 1 pie

Number Of Ingredients 5

1 1/4 cups cold milk
2 (4 ounce) packages instant white chocolate pudding and pie filling mix
2 tablespoons instant coffee
8 ounces whipped topping
1 9-inch chocolate pie crust

Steps:

  • Pour the milk into a medium bowl.
  • Add the pudding mixes,coffee and hlaf the whipped topping.
  • Whisk for 1 minute (the mixture will be thick).
  • Spread in the pie shell.
  • Spread the remaining whipped topping over the top.
  • Chill.

Nutrition Facts : Calories 838, Fat 64.5, SaturatedFat 40.2, Cholesterol 225.1, Sodium 465.4, Carbohydrate 48.6, Sugar 19.2, Protein 19

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