Mocha Pie Recipe
Ingredients
| Butterscotch package | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Instant coffee granules | 1 Teaspoon | |
| Evaporated milk | 1 1/2 Cup (16 tbs) | |
| Orange juice | 2 Tablespoon | |
| 1 packaged ready-to-use (no-bake) 8-inch pie crumb crust | ||
Directions
1. Mix together the pudding, sugar and coffee granules in a small saucepan. Add 1/2 cup of the evaporated milk. Bring the mixture to boiling, stirring constantly, over medium heat. Cook for 1 minute. Pour the mixture into a medium-size bowl. Cover the surface of the pudding mixture with wax paper or plastic wrap to prevent a skin from forming. Set the pudding mixture aside in the refrigerator to cool, for about 30 minutes.
2. Meanwhile, pour the remaining 1 cup.of evaporated milk into a shallow dish. Place the dish in the freezer until soft ice crystals form around the edge, for about 20 to 30 minutes. Transfer the mixture to a small bowl and beat until soft peaks form. Add the 2 tablespoons orange juice. Beat until stiff peaks form.
3. Gently fold about 1 cup of the whipped evaporated milk mixture into the pudding; fold in the remaining whipped evaporated milk mixture. Spoon the filling into the piecrust. Place the pie in the freezer until hardened, for at least 8 hours or overnight.
4. Remove the pie from the freezer about 5 minutes before serving.
2. Meanwhile, pour the remaining 1 cup.of evaporated milk into a shallow dish. Place the dish in the freezer until soft ice crystals form around the edge, for about 20 to 30 minutes. Transfer the mixture to a small bowl and beat until soft peaks form. Add the 2 tablespoons orange juice. Beat until stiff peaks form.
3. Gently fold about 1 cup of the whipped evaporated milk mixture into the pudding; fold in the remaining whipped evaporated milk mixture. Spoon the filling into the piecrust. Place the pie in the freezer until hardened, for at least 8 hours or overnight.
4. Remove the pie from the freezer about 5 minutes before serving.
Chef
