Ingredients
Equipment
Method
Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed chocolate wafer cookies and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for about 10 minutes, then allow it to cool completely.
Make the Filling:
- In a separate bowl, whisk together the instant chocolate pudding mix and milk until well combined. In a small bowl, dissolve the instant coffee in the hot water, then add this coffee mixture to the pudding. Whisk until the mixture thickens, about 2 minutes.
Assemble the Pie:
- Once the crust is cool, spread the softened coffee ice cream evenly over the bottom of the crust. Pour the mocha pudding filling over the ice cream layer, smoothing it out with a spatula.
Chill the Pie:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
Serve:
- Before serving, top your Mocha Pudding Pie with lightly sweetened fresh whipped cream and chocolate shavings. Slice and serve chilled for the best experience.
Notes
- Use gluten-free chocolate wafer cookies for a gluten-free option.
- For added flavor, incorporate a pinch of cinnamon or peppermint extract.
- Store leftovers covered in the refrigerator for up to three days.