Cappuccino Pie Food

FROZEN CAPPUCCINO PIE

Steps:

• Beat the cream cheese with an electric mixer on medium speed until fluffy. Add condensed milk and 4 tablespoons of the chocolate syrup. Beat on low speed until well blended.
• In a separate bowl, dissolve the coffee powder in the hot water, then stir into cream cheese mixture. Fold in the whipped topping, and pour this mixture into the crust.
• Cover and freeze overnight. Before serving let stand in the refrigerator for 30 minutes, then drizzle with the remaining chocolate syrup.

CAPPUCCINO PIE

Steps:

• Sprinkle gelatine over coffee in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Cool slightly. Meanwhile, mix yogurt and sugar in medium bowl; set aside.
• Add gelatine mixture to yogurt mixture; stir with whisk until well blended. Stir in 1-1/2 cups COOL WHIP. Pour into crust.
• Refrigerate 2 hours or until firm. Top with remaining COOL WHIP, fudge topping and berries just before serving.

FLUFFY CAPPUCCINO PIE

Steps:

• Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Pour into crust; top with remaining COOL WHIP.
• Refrigerate 2 hours or until firm.

CAPPUCCINO MOUSSE PIE

Steps:

• Melt chocolate chips - either in the microwave, 1-1 1/2 minutes, or stovetop in a small double boiler. Mix whipping cream, coffee granules, sugar and vanilla (and coffee liquer if you are using) in a large bowl until the coffee granules dissolve. Beat with electric mixer on high until stiff peaks form when beaters are lifted.
• Remove & reserve 1 1/2 cups of the coffee whipped cream.
• Gently fold the melted chocolate into the remaining whipped cream until well blended. Spread this evenly in the crust.
• Spread and swirl the coffee whipped cream over the mousse. Chill until set. This will take at least 1 hour in the refrigerator, or 30 minutes in the freezer.
• Garnish & serve.

CAPPUCCINO PIE

Steps:

• Pour the milk into a medium bowl.
• Add the pudding mixes,coffee and hlaf the whipped topping.
• Whisk for 1 minute (the mixture will be thick).
• Spread in the pie shell.
• Spread the remaining whipped topping over the top.
• Chill.

CHOCOLATE CAPPUCCINO MOUSSE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, powdered sugar, butter and pecans.
• Mix using 2 knives.
• Pat onto bottom of and up sides of 9-inch pie plate.
• Bake 15 minutes or until done.
• Remove from oven and cool.
• Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
• Mix well.
• Fold in whipped cream.
• Spoon into cooled crust and refrigerate at least 3 hours before serving.
• Garnish with chocolates and/or pecans.

CAPPUCCINO CREAM PIE

Steps:

• Preheat oven to 350.
• T0 make the crust: Combine cookie crumbs, melted butter and sugar. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
• To make the filling: Whisk the cornstarch and sugar in a heavy 2-quart saucepan.
• Whisk in the milk, making sure the cornstarch dissolves.
• Add the espresso and salt, then whisk in the eggs, mixing well until no streaks of yellow remain.
• Bring the mixture to a simmer over medium heat, stirring constantly.
• Remove from heat briefly and and scrape sides and bottom of pan with a spatula and whisk again. Return to heat and cook at a bare simmer for 1 minute.
• Remove from heat and strain through a wire mesh strainer into a medium size bowl.
• Whisk in the butter and vanilla. Cover with plastic wrap, making sure the wrap is touching the top to prevent a "skin" from forming. Refrigerate for at least 4 hours.
• To make the topping:.
• Whip the cream with the sugar until soft peaks form.
• Remove filling from the fridge, remove the plastic wrap and pour into the cooled crust.
• Pipe whipped cream over the top and garnish with grated chocolate.
• Serve cold with chocolate syrup for drizzling.