I can't honestly recall where this recipe originated from but it's a good one! It's a super easy dessert to make with the only trick being that you
do have to make it ahead of time. This is no last-minute idea, alright? So, let's get down to the nitty gritty...
- 1 chocolate cookie pie crust
- 8 oz. cream cheese
- 2/3 c. chocolate syrup
- 14 oz. sweetened, condensed milk
- 2 T. instant coffee, dissolved in a bit of hot water
- 1 cup heavy whipping cream, whipped
Beat together the cream cheese, syrup, milk and dissolved coffee until smooth. You want to make this as consistent a texture as possible. Fold in the whipped cream and pour into the prepared pie crust. Freeze overnight before serving! Use a serrated knife to help cut through the frozen pie - it works better.
Possible substitutions:
I didn't actually have quite the right ingredients to put this together last night so I made a few changes. The recipe is pretty forgiving so go ahead and experiment!
- used a graham cracker crust instead
- used 1/3 c. sugar-free chocolate syrup + about 1/3 cup unsweetened cocoa
- beat in about 12 oz. or so of whipped topping that I had already in the freezer
Note: If you pull it out of the freezer too soon, it'll be looking more like this when you eat it. Equally yummy but much softer.
