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Mocha: Almond Mocha Pie

Source of Recipe

Edna Johnson


List of Ingredients

1 teaspoon instant coffee granules
2 tablespoons boiling water
1 7 ounce milk chocolate candy bar with almonds
1 8 ounce carton frozen whipped topping -- thawed
1 9 inch pastry shell -- baked
chocolate curls and additional whipped topping -- optional


Recipe

In a small bowl, dissolve coffee in boiling water; set aside. In a microwave or sauce pan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze. Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired. Yield: 6-8 servings.