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Brownie Mocha Fudge Pie




Source of Recipe


internet


List of Ingredients




1/3 cup hot water
4 teaspoons instant coffee granules, divided
1/2 (20.5-ounce) box light fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 large egg whites
Cooking spray
3/4 cup 1% low-fat milk
3 tablespoons Kahlua or other coffee-flavored liqueur, divided
1 (3.9-ounce) package chocolate-flavored instant pudding mix or 1
(1.4-ounce) package sugar-free chocolate-flavored instant pudding mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)

Preheat oven to 325 degrees.

Combine hot water and 2 teaspoons coffee granules in a bowl; stir well. Add 2 cups brownie mix, 1 teaspoon vanilla, and egg whites; stir until well-blended. Pour mixture into a 9-inch pie plate coated with cooking spray.

Bake at 325 degrees for 22 minutes (brownie will be fudgy when tested with a wooden pick). Let cool completely on a wire rack.

Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 30 seconds. Gently fold in 1-1/2 cups whipped topping. Spoon pudding mixture into brownie crust; spread evenly.

Combine 1 tablespoon Kahlua and 1 teaspoon coffee granules in a bowl; stir well. Gently fold in 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in refrigerator.

Nonalcoholic 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.

Note: Store remaining 2 cups brownie mix in a zip-top plastic bag in refrigerator. Reserved brownie mix can be used for another pie or to make a small pan of brownies.

To make brownies using remaining brownie mix:
Combine 2 cups brownie mix, 1/4 cup water, and 1 lightly beaten large egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with cooking spray. Bake at 350 degrees for 23 to 25 minutes.


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