Mocha Java Pie



  • 1 teaspoon instant coffee granules
  • 1 tablespoon hot water
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping –> I’d suggest a much smaller quantity
  • 1 chocolate graham cracker crust (9 inches)


  • 1 teaspoon instant coffee granules
  • 1 cup 2% milk
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 1 cup whipped topping (depending on how much you like whipped cream)


  1. Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners’ sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust.
  2. In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer.
  3. Top with whipped cream and/or chocolate curls, if desired. Refrigerate for 2 hours or until set.


This recipe calls for WAY TOO MUCH WHIPPED CREAM. Seriously, it’s ridiculous trying to scoop out the amount of whipped cream stated in the original recipe. I cut down half and used about 1 cup of whipped cream, but it still seems too much. If you don’t cut down on the whipped cream, you’re basically consuming entire tubs full of whipped cream and drowning the coffee and chocolate taste! No bueno. For the topping, if you really like whipped cream, you can add more; or if you are on a semi-diet, then you can cut down on the whipped cream or completely omit it.

The pie tastes pretty good – again, don’t put TOO much whipped cream. The only odd part was that a salmon pink layer developed between the cream cheese and pudding layer. Didn’t have any stomach problems as a result, but not quite sure what caused it.



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