Mocha Pie

Yogurt and whipped topping mix give the coffee and chocolate filling a creamy smoothness. Just before serving, decorate the frozen pie with a drizzle of chocolate syrup.

Mocha Pie
Servings: 8 Prep 15 mins


  • Crust:
  • 8 reduced-fat chocolate graham crackers (boards)
  • 2 tablespoons unsalted butter, melted
  • Filling:
  • 2 whipped topping mix (1 box, 2.6 ounces total)
  • 1 cup nonfat milk
  • 1 tablespoon vanilla
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 container (8 ounces) nonfat vanilla yogurt
  • 1/3 tablespoon reduced-sugar chocolate syrup

Make It


1. Break crackers into food processor. Pulse until finely crumbed (1-1/2 cups). Combine crumbs and butter in bowl. Press over bottom and up sides of 9-inch pie plate. Chill while preparing filling.


2. Prepare whipped topping mix following package directions, using nonfat milk and vanilla.

3. Dissolve coffee in hot water in small bowl. Stir in yogurt and 1/3 cup chocolate syrup. Fold yogurt mixture into whipped topping. Pour mixture into prepared piecrust. Cover and freeze overnight. Before serving, place pie in the refrigerator for 15 minutes. To serve, drizzle with remaining chocolate syrup. Makes 8 servings.