Crazy Cappuccino Pie
- Yield servings
This crazy pie is filled with chocolate syrup, hot coffee, and coffee crystal, and topped with whipped topping and cappuccino beans
Ingredients
- Pie:
- 1 9-inch prepared piecrust, unbaked
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 2 tablespoons butter, melted
- 1/2 cup chocolate syrup
- 1/2 cup corn syrup
- 1 egg, beaten
- 3/4 cup very strong hot coffee
- 1 teaspoon baking soda mixed with 1/4 cup strong hot coffee
- Topping:
- 1 teaspoon instant coffee crystals
- 1 teaspoon hot water
- 2 cups whipped topping
Instructions
- Preheat oven to 350 degrees. Fit piecrust into pie plate. Flute the edges. In a small bowl, combine flour, brown sugar and butter. Mix well. Set aside 1/2 cup of this mixture to sprinkle on top of pie. In a large mixing bowl, combine chocolate syrup, egg, coffee, and soda-coffee mixture. MIx well. Add mixture (excluding the 1/2 cup reserved), and mix well. Pour into pie shell. Sprinkle top with reserved crumbs. Cover pie loosely with foil to prevent fluted edge from burning.
- Bake for 30 to 35 minutes, until center is done. Cool. Stir coffee crystals in the hot water until dissolved. Add this to whipped topping. Place a dollop on each piece when serving.
—Mary Bishop, North Platte, Nebraska
