Chocolate Pudding Pie

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp. butter (melted)
• 2 tbsp. cocoa powder
• dash of cayenne pepper
• dash of ground cinnamon
• dash of cloves
• dash of ground nutmeg

• 8 oz. Quick & Easy® Chocolate Pudding mix
• 6 fl. oz. brewed coffee (Recommended: Boyds Coffee® Exotic Blend Caribe)
• 6 fl. oz. hot tap water
• 8 oz. fat-free sour cream
• 1 pkg. unflavored gelatin

• 1 cup whipped cream
• 8 tsp. shaved chocolate
• dash of cinnamon
• dash of raspberry sauce

Use purchased graham cracker pie shell, or follow this recipe: Combine the graham cracker crumbs, sugar, cocoa powder, cayenne pepper, cinnamon, cloves and nutmeg and mix well. The ingredients listed as "dash" should be according to your own personal taste. Mix in the melted butter and combine well with a fork. Press the crust mixture into a 9-inch pie tin and bake in a preheated 350° F oven for 8-10 minutes. Remove and allow to cool.

For the filling: Sprinkle the gelatin over a small amount of cold water to hydrate; heat over a double boiler to melt. In a large bowl, combine the pudding mix with the coffee and tap water and stir until well blended. Stir in the sour cream until well blended and follow with the melted gelatin. Pour this mixture into the pie shell, cover and refrigerate overnight.

To serve, cut the pie into 8 equal portions. Place a slice on a plate drizzled with raspberry sauce. Equally divide the whipped cream among the portions, sprinkle shaved chocolate over the top and dust with cinnamon.

Raspberry Vanilla Latte

• Two shots of brewed espresso (Recommended: Boyds Coffee® Exotic 100% Organic Italia D'Oro® espresso)
• 1 oz. Italia D'Oro® Raspberry Italian Syrup
• 1 oz. Italia D'Oro® Vanilla Italian Syrup
• 12 oz. steamed milk
• shaved chocolate, as needed
• ground nutmeg, as needed

In a heated mug, mix syrups with espresso. Fill with steamed milk. Dust with shaved chocolate and ground nutmeg.