Belgian Chocolate Pie

Serving size: 8

Ingredients1 teaspoon instant coffee granules
2 teaspoons hot water
1 (14-ounce) can sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips, melted
1 cup heavy cream
1 (9-inch) chocolate graham cracker pie crust
Directions
1. In a large bowl, dissolve coffee granules in hot water. Add
sweetened condensed milk and melted chocolate, stirring until
smooth. Chill for 10 minutes.

2. In a medium bowl, with an electric beater on high speed, beat
cream for 4 to 6 minutes, until stiff peaks form. Fold whipped
cream into chocolate mixture then pour into pie crust.

3. Cover and freeze at least 6 hours, or until firm.
Notes
Give this a fancy
look by topping it with some additional whipped cream dollops and
chocolate-covered coffee beans.
This pie can be
served frozen, but you may want to remove it from the freezer 5 to
10 minutes before serving for a softer pie.

• Flag
• Edit
• Delete
• Quote
• Reply