Shelly's Recipe

ALMOND MOCHA CREAM PIE

Category: Pies - Cream and Custard

1 tsp instant coffee granules
2 tbsp boiling water
1 milk chocolate candy bar with almonds (7 oz)
1 (8 oz) carton frozen whipped topping, thawed
1 pastry shell (9 inches), baked
Chocolate curls and additional whipped topping, optional

In a small bowl, dissolve coffee in boiling water; set aside. In a microwave, melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze. Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.