Mocha Pie Heidi Dahlin	Back to Index
	Crust: 1 C Oreo cookie crumbs 1/2 C pecans, chopped 1/2 C butter, melted Filling: 2 8 oz pkgs cream cheese 1 14 oz can sweetened condensed milk 3/4 C Hershey's chocolate syrup 2 T instant coffee, dissolved in 1 T hot water and cooled 1 8 oz Cool Whip, thawed Mix crust ingredients and press into pie pan. Beat cream cheese, milk, syrup and coffee until smooth. Fold in Cool Whip. Pour into pie pan and freeze. Pull out pie shortly before serving and serve slightly thawed. This recipe is from my mother-in-law, Shirley Dahlin, a most remarkable cook. All recipes have been collected, created or modified by friends, relatives or members of the Koiv family and are intended for private noncommercial use. If you have questions or comments, please email Heidi (Koiv) Dahlin at hmdahlin@attbi.com