This is a chilled creamy chocolate, mocha pie that will tantalize those taste buds.
Double Layer Chocolate Mocha Pie
1 (9-inch round) baked pie shell, cooled
4-1/4 cups mini marshmallows
1/4 cup sugar
1/2 cup evaporated milk
2 teaspoons instant coffee
6-ounces (1 cup) semi-sweet chocolate chips
1 cup whipping cream, whipped
Combine marshmallows, sugar, milk and coffee in a large saucepan. Heat over low heat until marshmallows are melted, stirring occasionally. Stir in chocolate chips and continue cooking and stirring until melted. Cool slightly. Spread 3/4 cup chocolate mixture into bottom of baked pie crust. Refrigerate remaining chocolate mixture for 15 minutes or until thoroughly cooled.
Fold whipped cream into remaining cooled chocolate. Spoon and spread evenly over chocolate layer. Refrigerate 2 hours or until well chilled. Garnish with additional whipped cream and chocolate curls if desired. 8 Servings.
Similar Recipe: No Bake Mocha Cheesecake