Mocha Fudge Pie
- For crust, coat a 9-inch pie plate with nonstick cooking spray; set aside. In a medium bowl stir together the water and 2 teaspoons of the coffee crystals until dissolved. Add brownie mix, 1 teaspoon of the vanilla, and the egg. Stir until all is moistened. Spoon into prepared pie plate, spreading evenly. Bake in a 325 degree F oven for 20 to 25 minutes or until brownies appear set and edge is dry. Cool in pie plate on a wire rack.
- Meanwhile, for filling, in a medium bowl stir together the milk, pudding mix, 2 tablespoons of the liqueur, 1 teaspoon of the remaining coffee crystals, and the remaining vanilla until coffee crystals dissolve and mixture is thickened. Fold in half of the whipped topping. Spread over cooled brownie layer.
- In another medium bowl stir together the remaining liqueur and remaining coffee crystals until coffee crystals dissolve. Gently fold in the remaining whipped topping. Spread over pudding layer. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours. Garnish with chocolate curls, if desired. Makes 12 servings.
From the Test Kitchen
2 other carbohydrate, 1-1/2 fat.
*Test Kitchen Tip:
Use the remaining brownie mix to make another crust as directed above. After baking and cooling, loosen the side and turn the crust out of the pie plate. Freeze the crust in a sealed freezer container for up to 3 months. When ready to use, return the crust to the pie plate; thaw at room temperature. Continue as directed.
Nutrition Facts (Mocha Fudge Pie)
- Per serving:
- 219 kcal ,
- 7 g fat
- (4 g sat. fat ,
- 19 mg chol. ,
- 222 mg sodium ,
- 33 g carb. ,
- 2 g pro.