Butterscotch Mocha Pie

Name: Butterscotch Mocha Pie
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 1 pie, 8 serving(s)
Ingredients: 1 (3 1/4 ounce) package butterscotch pudding mix; 1/4 cup sugar; 1 teaspoon instant coffee granules; 1 1/2 cups evaporated milk; 2 tablespoons orange juice; 1 graham cracker pie crust

Submitted by nvermd

"From a 1986 Family Circle Magazine"

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Ready In:: 10hrs 30mins
Ingredients:: 6
Yields:: 1 pie
Serves:: 8

ingredients

1 (3 1/4 ounce) package butterscotch pudding mix
¹⁄₄ cup sugar
1 teaspoon instant coffee granules
1 ¹⁄₂ cups evaporated milk
2 tablespoons orange juice
1 graham cracker pie crust

directions

Mix together pudding, sugar and coffee in a small saucepan.
Add 1/2 cup of the evaporated milk.
Bring to a boil, stirring constantly, over medium heat. Cook 1 minute.
Pour into a medium sized bowl.
Cover surface of the pudding with plastic wrap to prevent skin from forming.
Set aside in the refrigerator to cool, about 30 minutes.
Meanwhile, pour remaining 1 cup of evaporated milk into a shallow dish. Place in a freezer until soft ice crystals form around the edge, about 20 to 30 minutes. Transfer to a small bowl and beat until soft peaks form. Add 2 Tbsp orange juice. Beat until stiff peaks form.
Gently fold about 1 cup of the whipped evaporated milk mixture into the pudding, fold in remaining whipped evaporated milk. Spoon into pie crust. Place in freezer until hardened, at least 8 hours or overnight.
Remove from freezer about 5 minutes before serving.