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



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
1 teaspoon instant coffee crystals
1 teaspoon hot water
2 cups whipped topping


  1. 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.
  2. 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



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