Coffee & Cream Pie
- Ready In:
- Add pudding mix, heavy cream, brewed coffee and coffee liqueur syrup into a large bowl. Whisk until fluffy. You can use a hand mixer with whisk attachments or your Kitchen Aid mixer with whisk. Do no substitute half & half or milk for the heavy cream or the pie won't set up.
- Pour into chocolate pie crust.
- Sprinkle Instant Espresso over the top of the pie.
- Cover with clear pie shell cover that comes with the pie crust and refrigerate for at least 2 hours before serving.
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