Cappuccino Truffle Pie

  • Cooking and Prep: 1.5 h
  • Serves: 10
  • Contains:

I first tried this recipe for my son’s aufruf last year. We had a beautiful seudah and nobody was able to put a pea in afterward, but somehow they all finished their portions of dessert, amidst oohs and aahs. Thanks, Sarah S.


Ingredients (10)



Start Cooking

Make the Crust

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place all crust ingredients in a blender or food processor and blend until well mixed. Pat in a deep pie pan. Bake for 10 minutes. Cool.


The crust is quite thick, so you can use just part of it for this pie and put the rest away for future use, if desired.

Prepare the Filling

  1. In a pot over hot water, place two egg yolks with one and a half containers whipped topping and cook together for eight minutes, mixing with a whisk from time to time. Add chocolate and vanilla and mix until chocolate is melted. Pour 2/3 of this mixture onto crust. Chill in freezer until mixture hardens.


  2. Place remaining 1/3 of mixture in fridge. Stir dissolved coffee into reserved mixture and pour over the layer in the pan. If you want a thicker coffee layer, add another 1/2 container whipping cream, or more, if desired.


  3. Place pie in freezer until ready to serve. Garnish with coffee beans and/or dried rosebuds (available where dried tea mixtures are sold loosely. In Israel — in the shuk).


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