Frozen Coffee-Fudge Pie
Source of Recipe
cookinglight- hot chocolate slide show
List of Ingredients
Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
1 tablespoon butter or stick margarine, melted
1 large egg white, lightly beaten
Cooking spray
Filling:
2 teaspoons instant coffee granules
1 tablespoon boiling water
3/4 cup fat-free hot fudge topping (such as Smucker's), divided
4 cups low-fat coffee ice cream (such as Starbucks Low Fat Latte)
9 chocolate-covered coffee beans (optional)
Recipe
1. Preheat oven to 350 degrees.
2. To prepare crust, combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Cool on a wire rack. Place crust in freezer.
3. To prepare filling, place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge topping; stir well. Set aside.
4. Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9 tablespoons fudge topping, and garnish with coffee beans, if desired. Yield: 9 servings (serving size: 1 wedge and 1 tablespoon fudge topping).
NUTRITIONAL INFORMATION:
CALORIES 306 (22% from fat); FAT 7.6g (sat 3g, mono 2.9g, poly 1.2g); PROTEIN 7.1g; CARB 56.4g; FIBER 0.7g; CHOL 12mg; IRON 1.3mg; SODIUM 225mg; CALC 161mg
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