Chocolate Espresso Pie

Kitchen Tested
  • Yield 8 servings

Marshmallows give this pie a creamy consistency.


1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
2 tablespoons water
25 marshmallows
3/4 cup skim milk
2 tablespoons cocoa
1 tablespoon instant espresso powder
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 package instant whipped topping mix, prepared according to package directions using skim milk


  1. Preheat oven to 375F.
  2. Combine chocolate wafer crumbs, melted margarine and water in a 9-inch pie plate, mixing with a fork. Press down on bottom and up sides. Bake 5 minutes; let cool.
  3. Meanwhile, combine marshmallows, milk, cocoa and espresso powder in a heavy saucepan over medium-low heat, cooking until melted. Add coffee liqueur and vanilla. Let cool completely.
  4. Fold half the whipped topping into filling mixture and pour into baked shell. Spread the remaining whipped topping on top. Refrigerate until set.



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