Cappuccino Chocolate Pie

• 1 cup (6 ounces) semisweet chocolate chips
• 1/3 cup heavy whipping cream
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract
• Dash salt
• 1 graham cracker crust (10 inches)
• 1 cup chopped pecans
• 4 ounces cream cheese, softened
• 1-1/2 cups milk
• 2 tablespoons brewed coffee
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2 tablespoons instant coffee granules
• 1 carton (8 ounces) frozen whipped topping, thawed, divided

1. In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans.
2. In a large bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving.

chocolate chips, heavy whipping cream, light corn syrup, vanilla, salt, graham cracker crust, pecans, cream cheese, milk, coffee, coffee granules, frozen whipped topping

Taken from www.tasteofhome.com/recipes/cappuccino-chocolate-pie/ (may not work)