Mocha fudge pie - cooking light

1 Pie

Ingredients

Quantity Ingredient
⅓ cup Hot water
4 teaspoons Instant coffee granules, divided
½ pack (19.85-ounce) light fudge brownie mix (about 2 cups)
2 teaspoons Vanilla extract, divided
2 Egg whites
Vegetable cooking spray
¾ cup 1% low-fat milk
3 tablespoons Kahlua or other coffee-flavored liqueur, divided
1 pack (3.9-ounce) chocolate-flavored instant pudding-and-pie filling mix
3 cups Frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)

Directions

1 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.

2 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 1-½ cups whipped topping. Spread pudding mixture evenly over brownie crust.

3 Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-½ 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. Yield: 8 servings (serving size: 1 wedge).

4 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.

5 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), ¼ 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 Information: 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 From Cooking Light, Sept 1994, page 72.

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