Mocha Fudge Pie

By Lv2Cook

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 Kahlúa 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)

Details

Servings 1

Preparation

Step 1

Preheat oven to 325º.

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

Combine milk, 2 tablespoons Kahlúa, 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 Kahlúa 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.

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Nonalcoholic Version
When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlúa. In the topping, omit the Kahlúa, and dissolve the coffee granules in 1 tablespoon water.