Chocolate Espresso Pie

  • Yield: 8 servings


1cup chocolate wafer crumbs
3tablespoons margarine, melted
2tablespoons water
25 marshmallows
3/4cup skim milk
2tablespoons cocoa
1tablespoon instant espresso powder
2tablespoons coffee liqueur
1teaspoon vanilla extract
1package 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.

Nutritional Info *per serving

  • Calories 210
  • Fat 6.3g
  • Saturated Fat 2.7g
  • Cholesterol 1mg
  • Sodium 173mg