No Bake Mocha Latte Pie
Prep time: 
Total time: 
Serves: 2 pies
  • 2 prepared chocolate cookie pie crusts
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup chocolate spread
  • 3 tablespoons instant espresso powder
  • 2 teaspoons vanilla
  • ½ cup milk
  • 2 (8 ounce) containers of Cool Whip
  • For the topping:
  • 3 cups heavy whipping cream
  • 5 tablespoons powdered sugar
  • chocolate shavings to garnish
  1. Beat the cream cheese and powdered sugar together until fluffy. Add the chocolate spread and espresso powder. Beat until combined. Then mix in the vanilla and milk until smooth.
  2. Using a rubber spatula fold in the Cool Whip until it is evenly incorporated. Divide the pie filling between the two crusts.
  3. To make the topping add the heavy cream to the bowl of a stand mixer and beat on med high until stiff peaks form, adding the powdered sugar a tablespoon at a time while it mixes. Spread over both pies and cover with the shaved chocolate.
  4. Freeze for at least 2 hours or overnight.
Recipe by Sugar Dish Me at