Shurfine Recipe: Mocha Cream Pie

Mocha Cream Pie

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Mocha Cream Pie

prep instructions:

Preheat oven to 350°F. Grind cookies in food processor or in plastic zip top bag with rolling pin. Stir melted butter into crumbs and press evenly onto bottom and sides of a 9-inch pie plate. Chill 15 to 20 minutes.

Bake crust 8 minutes. Cool on wire rack. Combine hot coffee, 1/3 cup sugar and gelatin. Stir until gelatin is dissolved. Refrigerate until mixture is slightly thickened but not fully set. Whip 1 cup cream, 1/3 cup sugar and cocoa until soft peaks form. Fold in coffee gelatin mixture.

Pour into crust and chill until set. To serve, whip remaining 1 cup cream and remaining 1 Tbsp sugar together until soft peaks form. Serve pie slices with a large dollop of whipping cream and chocolate shavings.

8 servings.


  • 18 chocolate sandwich cookies
  • 1/4 cup melted butterShurfine
  • 1 cup hot Colombian coffee, brewed strongShurfine
  • 2/3 cup plus 1 Tbsp sugar, dividedShurfine
  • 1 envelope unflavored gelatin
  • 2 cups whipping creamShurfine
  • 1/4 cup cocoa, siftedShurfine
  • chocolate shavings or sprinkles
  • = shurfine brand