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Ingredients
| salted butter: 0.25 lb (at room temperature) |
| chocolate wafers (crumbs): 1 1/2 cups (crumbed) |
| marshmallows: 12 marshmallows |
| 2% milk: 1/2 cup |
| semisweet baking chocolate squares: 8 oz |
| regular coffee: 1/4 cup |
| Kahlua: 2 Tbl |
| heavy whipping cream (fluid): 1 1/2 cups |
Mocha Cream Pie
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
20 min -
Servings
11 serving(s)
Tags
- Combine butter and chocolate wafer crumbs and press evenly into the bottom and sides of an eight-inch pie pan.
- Stir marshmallows and milk together in a pan over low heat (or microwave).
- Let cool to room temperature.
- While marshmallow mixture is cooling, melt chocolate in top of double boiler (or microwave).
- Stir in coffee and liqueur into the chocolate.
- Pour chocolate into the marshmallow mixture.
- Whip one cup of heavy cream until peaks form.
- Fold into mixture.
- Pour into the crumb crust.
- Refrigerate for two hours.
- Before serving whip the remaining heavy cream and garnish top of pie.