In large microwave safe bowl, melt chocolate chips; set aside to cool. In mixing bowl, beat cream, coffee granules, sugar and vanilla on low heat until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1 1/2 cups for topping. Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate 3 hours before serving. Store in refrigerator. 6-8 servings.
By Robin from Washington, IA
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