Easy Mocha Cream Pie


  • 2-3/4 cups chocolate bear-shaped crackers or chocolate wafer crumbs, crushed
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 1/2 cup butter, melted
  • 1/4 cup cold water
  • 1 teaspoon instant coffee granules
  • 1 envelope unflavored gelatin
  • 1/2 cup semisweet chocolate chips
  • 1-1/2 cups heavy whipping cream, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • Caramel sundae syrup, optional
  • Chocolate syrup, optional


  • Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack.
  • Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly.
  • Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours.
  • If desired, drizzle with caramel and chocolate syrups.
Nutrition Facts

1 piece: 699 calories, 54g fat (31g saturated fat), 139mg cholesterol, 400mg sodium, 49g carbohydrate (33g sugars, 3g fiber), 8g protein.