CAPPUCCINO CRÈME CHOCOLATE TRUFFLE PIE

1/3 cup butter
1/2 cup Hershey’s cocoa
1/4 cup sugar
14 ounce can sweetened condensed milk (not evaporated milk)
1 – cup semi-sweet Chocolate Chips
2 – eggs, slightly beaten
1 1/2 cups ground ginger snaps
1 1/2 cups ground vanilla wafers
4 tablespoons butter, melted
CAPPUCCINO CRÈME (recipe below)
Cherry cordial Hershey’s milk kisses

  • Preheat oven to 350 degrees.
  • In a small saucepan melt thebutter over low heat.
  • Stir in cocoa and sugar.
  • Add the sweetened condensed milk, chocolate chips and eggs.
  • Stir until smooth. Remove from heat. Pour into crust.
  • Bake 25 to 30 minutes or until center is almost set.
  • Cool completely.
  • Refrigerate until ready to serve.
  • Just before serving, prepare and spread CAPPUCCINO CREME over top.
  • Garnish with chocolate pieces, if desired.
  • Cover and refrigerate leftover pie.

CAPPUCCINO CRÈME
1 cup (1/2 pint) whipping cream
1 1/2 teaspoons powdered espresso
2 teaspoons Hershey’s Cocoa
3 tablespoons powdered sugar

Directions:

In a mixing bowl, combine whipping cream, powdered espresso, Cocoa and powdered sugar. Beat until stiff. Makes about 2 cups.

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