Instructions

1. Remove lid from one 9" Keebler® Ready Crust® Chocolate Pie Crust.
2. Prepare chocolate espresso mouse: 

• In a mixing bowl or stand mixer, vigorously whisk pudding mix with 4 cups of cold milk (DO NOT FOLLOW PACKAGE INSTRUCTIONS) and instant espresso powder
• Working quickly, fold in 2 cups of whipped topping, until mixture is 1 solid color and has started to thicken. 
• Quickly follow next steps in the pie building instructions to ensure the filling sets in the crust.

3. Pour chocolate espresso mousse into crust, and smooth out into an even/level layer.
4. In the center of the pie, using whipped topping, make a rounded "island" about ¾ of the size of the top of the pie, leaving ¼ of the outside "ring" exposed.
5. Prepare chocolate logs: 

• Melt high-quality chocolate over a double boiler until melted.
• On a cold marble surface, or on the back of a chilled baking tray, pour chocolate onto the pan,
• Spread out into as thin a layer as possible, as quickly as possible; the chocolate will begin to set.
• Once solidified and no longer shiny, at a 20-degree angle, press a bench scraper down and forward in a slow and steady motion, causing the chocolate to curl.
• Repeat with the rest of the chocolate, each time placing the curls on a parchment paper lined tray; refrigerate to set
• Reserve & keep cold until use.

6. Once cooled, place chocolate "logs", on whipped topping "island" in a circular pattern, overlapping to create a conical shape.
7. Sprinkle the exposed topping lightly with instant espresso powder.