Directions

In a med size bowl, beat instant coffee, milk, and instant pudding together on
medium speed.

Add heavy whipping cream to coffee, milk and pudding and beat on medium-high
speed till stiff peaks form. Be sure to not overbeat or it will turn back to
liquid.

Spoon pie filling into chocolate pie crust and smooth out so pie is a flat layer.

Let rest in the refrigerator in a well-sealed container for at least 1 hour.

After you get the pie resting in the refrigerator, you can make your chocolate
drizzle.

In a medium size saucepan filled with water on medium low heat, add a heat
safe glass measuring cup. This will act like a double boiler, just make sure your
glass measuring cut is heat safe!

Add chocolate chips, Almond extract, and milk to the measuring cup and
constantly stir till chocolate chips are melted completely and is completely
combined with milk, making a silky smooth chocolate sauce.
Let sauce cool to room temperature.

Remove pie from refrigerator and with a fork or knife, dip it in the chocolate
sauce and drizzle over the top of the pie, as little or as much as you wish.
(This also makes it pretty, and who doesn’t love a pretty pie!)

Cover pie and place back in the refrigerator for another 30 minutes or till
drizzle has harden.

Can be served by itself or with slice strawberries.

Keeps for up to 1 week if kept covered and stored in refrigerator.