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Combine melted butter and vanilla wafer cookie crumbs. Press the crumbs into a 9" pie plate to form the crust.
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Melt the chocolate in a microwave safe bowl in 30-second increments on 50% power, stirring after each hit in the microwave. Once melted, set aside.
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With a mixer, whip heavy whipping cream until soft peaks begin to form. Add in 1/4 cup powdered sugar, vanilla extract, and espresso powder. Continue to whip until stiff peaks form. Set aside.
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Beat cream cheese and 1/2 cup of powdered sugar together until well combined. Add in 1/4 cup International Delight Iced Coffee Mocha, mixing until well combined.
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Next, add melted chocolate to the cream cheese mixture, and mix until well combined.
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Add 2 cups of the whipped cream to the cream cheese mixture, and gently stir until well combined.
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Pour the mixture into the pie crust, and smooth it to the edges of the crust.
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Top with remaining whipped cream, and sprinkle with mini chocolate chips.
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Refrigerate pie for at least 4 hours, or overnight.
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Enjoy!
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Keep leftovers refrigerated.