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Mocha: Mocha Fudge Pie

Source of Recipe

Cooking Light, Sept 1994, page 72


List of Ingredients

1/3 cup hot water
4 teaspoons instant coffee granules -- divided
2 cups light fudge brownie mix- half of 19 7/8 ounce box
2 teaspoons vanilla extract -- divided
2 egg whites
Vegetable cooking spray
3/4 cup 1% low-fat milk
3 tablespoons Kahlua or other coffee-flavored liqueur -- divided
3 7/8 ounces instant pudding-and-pie filling mix -- (1 package) chocolate-flavored
3 cups frozen reduced-calorie whipped topping -- thawed and divided
Chocolate curls -- (optional)


Recipe

Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, teaspoon vanilla, and egg whites; stir until well blended. Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325ºF for 22 minutes. Let crust cool completely. Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Yield: 8 servings


NOTES : Store remaining brownie mix in a zip-top heavy-duty plastic bag in refrigerator; reserved brownie mix can be used for another pie or to make a small pan of brownies. To make brownies, combine reserved brownie mix (about 2 cups), 1/4 cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with vegetable cooking spray. Bake at 350ºF for 23 to 25 minutes. Serve immediately, or store loosely covered in refrigerator.

Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the coffee granules in 1 tablespoon water.