Coffee & Cream Pie - cooking recipe

Ingredients

2 (3 1/2 ounce) boxes vanilla instant pudding mix
2 cups heavy cream (no substitutions)
1 cup strong brewed coffee
1/4 cup coffee liqueur syrup
9 inches keebler chocolate wafer pie crust
1 single serve cafe bustello instant espresso

Preparation

Add pudding mix, heavy cream, brewed coffee and coffee liqueur syrup into a large bowl. Whisk until fluffy. You can use a hand mixer with whisk attachments or your Kitchen Aid mixer with whisk. Do no substitute half & half or milk for the heavy cream or the pie won't set up.
Pour into chocolate pie crust.
Sprinkle Instant Espresso over the top of the pie.
Cover with clear pie shell cover that comes with the pie crust and refrigerate for at least 2 hours before serving.