Chocolate Mudslide Pie

From the kitchen of: Alexis Pinto Ingredients 1 8oz. package of Nestlé semi-sweet chocolate baking bars (broken up) 1 tsp. of Taster’s Choice freeze-dried instant coffee 1 tsp. of water ¾ cup of sour cream ½ cup of granulated sugar 1 tsp. vanilla extract 1 9in. prepared chocolate crumb crust 1 cup confectioner’s sugar ¼ cup Nestlé cocoa 1 ½ cups of heavy or whipping cream 2 tbsp. of Nestlé Toll House semi-sweet chocolate mini morsels

Directions 1. Melt semi-sweet baking bars over low heat in a small saucepan. Cool 10 min. 2. Dissolve instant coffee in small bowl with water. Add sour cream, granulated sugar and vanilla extract. Stir until sugar dissolves. 3. Blend in melted chocolate. 4. Spread in crust and set aside. 5. Beat confectioner’s sugar, cocoa and heavy cream until stiff peaks form. Place or pipe on pie. 6. Sprinkle with morsels. 7. Refrigerate for 4 hours until firm.