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Mocha Dream Pie |
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Serves: 10
Print this Recipe
8 frozen phyllo pastry leaves thawed
1 envelope unflavored jello
1/2 cup milk cold
1/2 cup milk heated to boiling
2 tablespoons unsweetened cocoa
2 teaspoons instant coffee
1 15-ounce container ricotta cheese part-skim
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon ground
1/4 teaspoon salt
Preheat oven to 350°. Coat a 9-inch pie plate with non-stick cooking spray. Place on baking sheet.
Stack four pastry leaves in pie plate, extending leaves over sides; press gently into plate. Place remaining pastry leaves across leaves in pie plate, extending over sides, to form a cross; press gently into plate. With scissors, cut leaves 1 inch beyond rim of pie plate. Pierce leaves in pie plate with a fork. Squeeze trimmings from pastry leaves into small bundles; place on baking sheet. Spray crust and bundles with cooking spray.
Bake 15 minutes or until golden brown; cool on a wire rack.
In a blender container, sprinkle gelatine over cold milk; let stand 2 minutes. Add hot milk, cocoa powder, and coffee powder. Cover and blend at low speed until gelatine dissolves, about 2 minutes. Add ricotta cheese, sugar, vanilla, cinnamon, and salt. Cover and blend at high speed until thoroughly blended, scraping sides once. Pour into crust. Chill 2 hours or until firm.
Garnish with pastry bundles.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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