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Bake-Off® Contest 46, 2013
Tampa, Florida

Hazelnut Macchiato Mocha Pie

Layer creamy coffee shop flavors in a flaky baked Pillsbury pie crust. Yum.

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  • prep time 25 min
  • total time 2 hr 0 min
  • ingredients 7
  • servings 8
 

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
1
box (6-serving size) chocolate instant pudding and pie filling mix
1
tablespoon instant coffee granules
1 1/4
cups plus 1 teaspoon whole milk
1/2
cup hazelnut-flavored liquid nondairy creamer
2
cups frozen (thawed) whipped topping
3/4
cup plus 1 tablespoon Jif® Mocha Cappuccino Flavored Hazelnut Spread

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  • 2 Meanwhile, in large mixing bowl, mix pudding mix and coffee granules. Add 1 1/4 cups of the milk and the nondairy creamer; beat with wire whisk 2 minutes. Refrigerate.
  • 3 In medium bowl, beat 1 cup of the whipped topping and 1/4 cup of the mocha cappuccino spread with wire whisk until blended. Refrigerate.
  • 4 Spread remaining 1/2 cup mocha cappuccino spread in bottom of cooled pie crust. Carefully layer and spread the pudding mixture, the mocha whipped topping mixture and the remaining 1 cup whipped topping in pie.
  • 5 In small microwavable bowl, mix remaining 1 tablespoon mocha cappuccino spread and remaining 1 teaspoon milk. Microwave on high 15 to 20 seconds or until melted; stir. Drizzle over pie. Refrigerate 1 hour before serving. Store covered in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  • 2 Meanwhile, in large mixing bowl, mix pudding mix and coffee granules. Add 1 1/4 cups of the milk and the nondairy creamer; beat with wire whisk 2 minutes. Refrigerate.
  • 3 In medium bowl, beat 1 cup of the whipped topping and 1/4 cup of the mocha cappuccino spread with wire whisk until blended. Refrigerate.
  • 4 Spread remaining 1/2 cup mocha cappuccino spread in bottom of cooled pie crust. Carefully layer and spread the pudding mixture, the mocha whipped topping mixture and the remaining 1 cup whipped topping in pie.
  • 5 In small microwavable bowl, mix remaining 1 tablespoon mocha cappuccino spread and remaining 1 teaspoon milk. Microwave on high 15 to 20 seconds or until melted; stir. Drizzle over pie. Refrigerate 1 hour before serving. Store covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
370mg
370%;
Total Carbohydrate
52g
52%
(Dietary Fiber
1g
1%
  Sugars
18g
18%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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