terry pogue

Cafe Au Lait Pie

Serves 8
Published in: Atlanta Joural Constitution

1 packages cream cheese (8-ounce) -- room temperature
1 cup granulated sugar
3 tablespoons instant mocha-flavored coffee granules -- such as
General Foods International Suisse Mocha
1 tub frozen whipped topping (8-ounce) -- such as Cool Whip, thawed
1 graham cracker pie shell

In a mixer, beat together the cream cheese and sugar until creamy.
Beat in the instant coffee, then fold in the whipped topping. Pour the
mixture into the pie shell and smooth the top (or spread half the
filling into the pie shell, then decoratively pipe the remaining half
of the filling on top, using a large star tip). Freeze for at least 2
hours before serving. Thaw a few minutes before serving.

8 servings
Hands on: 10 minutes
Total time: 2 hours (includes freezing time)

Recipe Notes

Make and take: Assemble and freeze ahead of time. Allow to thaw
slightly before serving.

Made famous by: Ashlee King of Jesup, who adapted a recipe she found
online for a party in her high school French class. The following
year, when the cooking assignment came up again, her classmates
requested that she make the pie. Now graduated, she's made the dessert
several times for friends and family. "It reminds me of my favorite
drink from New Orleans," she said.

Tip: Dress up the top of the pie with a sprinkling of cocoa or some
chocolate shavings. You can also use a chocolate cookie crust instead
of a graham cracker crust, King suggests.

Ashlee King's simple dessert takes only a few minutes to assemble, and
it's bound to disappear just as quickly.

http://www.terrypogue.com


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