Mocha Fudge Pie

* Exported from MasterCook *

MOCHA FUDGE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Hot water
4 ts Instant coffee granules,
-divided
1/2 Box (19.85-ounce) light
-fudge brownie mix (about 2
-cups)
2 ts Vanilla extract, divided
2 Egg whites
Vegetable cooking spray
3/4 c 1% low-fat milk
3 tb Kahlua or other
-coffee-flavored liqueur,
-divided
1 pk (3.9-ounce)
-chocolate-flavored instant
-pudding-and-pie
Filling mix
3 c Frozen reduced-calorie
-whipped topping, thawed and
-divided
Chocolate curls (optional)

Directions: 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 325 degrees 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.
Garnish with chocolate curls, if desired. 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.

Note: 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 350
degrees for 23 to 25 minutes.

Nutritional Info: CALORIES 292 (22% from fat); PROTEIN
4.4g; FAT 7g (sat 5.3g, mono 0.1g, poly 1.1g); CARB
51.5g; FIBER 0g; CHOL 1mg; IRON 0.8mg; SODIUM 345mg;
CALC 47mg



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