Low Sugar White Chocolate Mocha Pie
Ok, I have to be honest… not many of the crew here got to enjoy this white chocolate mocha pie. *shhh… don’t tell*
My wife had this waiting for me when I ran home for lunch a couple days ago. I ate lunch, was getting ready to run back to work… then she said “Oh, hey! I have something special for you to try.” That was all that was needed to get me to hang out a few minutes longer!
I gotta say, not only did it look SUPER good… but it tasted amazing! As I was finishing my first piece, I started cleaning up my dish and silverware to start my journey back to work.
Then she stopped me again… (she knows how to keep me around longer!)
“So, I made this with sugar-free white chocolate pudding and fat-free cool whip. I hope it tasted ok?”
Ok? It was delicious! I enjoyed a second piece (funny how that logic worked out for me). Anyhow, enough of the story, here’s the how-to.
- -1 chocolate pie crust (8-inch)
- -1 1/4 cups cold milk
- -2 tablespoons of double-strength Honduras Dark Roast (from Camano Island Coffee of course)
- -2 packages of 4-serving, sugar-free, white chocolate flavor instant pudding
- -8 oz. Cool Whip, divided
- -2 Pinches of Cinnamon powder (for the top)
In a medium mixing bowl, whisk together milk and double strength Honduras Dark Roast coffee; add pudding mix and 1/2 (4oz) of the whipped topping. Beat until creamy and mixture becomes thick, about 1 minute. With a spatula, spread mixture in a prepared crust and top with the remaining whipped topping. Refrigerate until ready to serve. Just prior to serving, add the cinnamon lightly to the top.
Idea From: CookingWithK.net and modified for GOOD coffee and a couple other things:)
Hope you love this as much as I did (and two others at “The Roaster” – not naming names in case I get in trouble!)