Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
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  • 5 star values: 1

Brew triple-strength coffee for the best flavor. The combination of sweetened condensed milk and cream cheese will cut any bitterness.

Chef Terry Conlan
Recipe by Cooking Light May 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine chocolate wafer crumbs and butter, tossing with a fork until well combined. Firmly press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool completely.

  • Pour brewed coffee into a medium microwave-safe bowl. Sprinkle the gelatin over coffee; let stand 10 minutes. Combine cheeses and milk in a food processor; process until smooth. Microwave coffee mixture at HIGH for 20 seconds. Add coffee mixture to cheese mixture, and process until well combined. Pour cheese mixture into prepared crust. Cover and refrigerate overnight. Spread the whipped topping evenly over filling; sprinkle cocoa over pie. Chill 1 hour before serving.

Nutrition Facts

284 calories; calories from fat 27%; fat 8.4g; saturated fat 5g; mono fat 2.5g; poly fat 0.4g; protein 9.9g; carbohydrates 40.5g; fiber 0.3g; cholesterol 26mg; iron 0.5mg; sodium 353mg; calcium 171mg.
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