Mocha Fudge Pie

Featuring a thick brownie crust, a filling made of creamy mocha pudding, and--for the crowning touch--a coffee-and-Kahlúa whipped topping, it's hard to believe this pie could be light. Although it was originally scheduled for a later article on cooking with coffee, we couldn't wait to share it with readers and ran the recipe as our September 1994 cover story.

Yield: 8 servings

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)

Preparation

Preheat oven to 325°.

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° 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.

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

Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies. To make brownies, combine about 2 cups mix, 1/4 cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread in an 8-inch square pan coated with cooking spray. Bake at 350° for 23 to 25 minutes.

Nutritional Information

Calories:

297 (20% from fat)

Fat:

6.5g (sat 3g,mono 0.1g,poly 1.6g)

Protein:

4.9g

Carbohydrate:

51.6g

Fiber:

1.2g

Cholesterol:

1mg

Iron:

1.4mg

Sodium:

399mg

Calcium:

50mg