Crazy Cappuccino Pie

  • Yield: servings


1 9-inch prepared piecrust, unbaked
1cup all-purpose flour
2/3cup brown sugar
2tablespoons butter, melted
1/2cup chocolate syrup
1/2cup corn syrup
1 egg, beaten
3/4cup very strong hot coffee
1teaspoon baking soda mixed with 1/4 cup strong hot coffee
1teaspoon instant coffee crystals
1teaspoon hot water
2cups 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