3tablespoonschocolate syrupplus additional for serving
For the Chocolate Coffee Crust
Crush the chocolate graham crackers into crumbs. (We put ours in a plastic bag and rolled them with a rolling pin. You can also use a food processor if you have one.)
In a 9 inch pie plate, combine the chocolate graham cracker crumbs with the sugar. Pour in the butter, and using a fork, mix the crumbs, sugar and butter until the mixture resembles coarse sand. Make sure all crumbs are coated with butter. Stir in the coffee granules until well combined.
Press the mixture firmly and evenly into the bottom of the pie dish. Refrigerate while preparing the pie filling.
For the Mocha Pie
In a large mixing bowl, blend together the cooled coffee, half and half, and vanilla. Then stir in the chocolate fudge pudding mix. With an electric mixer, beat on medium-high for about 3 minutes until creamy and smooth.
With a rubber spatula, gently fold in one tub of whipped topping and the chocolate syrup. Don't over stir.
Pour the mocha filling evenly into the prepared pie crust.
Place the pie in the freezer for about 3 or 4 hours until it is frozen through and no longer jiggles in the center. (Can also be frozen overnight; cover lightly with wax paper, foil, etc. if freezing overnight.)
Top with more whipped topping and chocolate syrup before serving.
*Suggestion: If this has frozen overnight, after you add the topping, place in the refrigerator for a few hours to soften a little before serving. Or, sit at room temperature for 15 minutes. This makes slicing and serving easier.