CAPPUCCINO PIE

CAPPUCCINO PIE

1 (9 inch) prepared chocolate graham cracker crust
1 (3.5 oz.) pkg. instant vanilla pudding mix
3 T. instant coffee granules
1 c. cold milk
1 (12 oz.) container frozen whipped topping, thawed
1 (1.5 oz.) bar milk chocolate candy

In a medium bowl combine pudding mix and coffee granules. Add milk and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
Spread remaining whipped topping over pie filling and refrigerate an additional 2-3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler. Sprinkle curls on top of pie before serving.

CAPPUCCINO PIE

5 egg yolks (save 3 whites for meringue)
1 1/2 c. sugar
1/2 c. butter or margarine
2 T. cornstarch
1/2 c. evaporated milk
2 T. instant cappuccino mix (Nestle preferably)
2 T. cocoa
Preheat oven to 350 degrees. In a large bowl cream together sugar and butter. Add remaining ingredients to form custard. Pour into 9-inch pie shell. Bake for 35-40 minutes.

Cappuccino Pie Meringue:
3 egg whites
3/4 c. sugar
2 tsp. cream of tartar
1/4 tsp. almond extract
1 tsp. brandy
Combine ingredients and beat with an electric mixer until stiff peaks form. Spread over hot pie and place in oven until it becomes light gold in color. Makes 8 servings.