Amanda's Espresso Chocolate Pie
This espresso chocolate pie is my own creation, I modeled it after a pie recipe I found in a magazine. That recipe used lots of pre-packaged items, I wanted something more homemade. We loved this pie, it was so fabulous! Lots of chocolate and coffee flavor.
I highly recommend keeping this pie refrigerated, but bringing it out about an hour before serving to make it easier to slice as the chocolate layer gets rather firm in the fridge.
To replace the 1 cup of pudding mix in the pie recipe, combine 6 tablespoons of dry milk powder, 1/2 cup of white sugar, 1/8 teaspoon salt, and 6 tablespoons of cornstarch. Run through a food processor.
Instant coffee comes in crystals. Place the crystals in a sandwich bag, squeeze the air out and seal it, and roll the jar over the bag grinding them up. You can also grind it with a mortar and pestle. One tablespoon of crystals will yield about 1/2 tablespoon of ground instant coffee.