Frozen Coffee-Fudge Pie

Yield: 9 servings (serving size: 1 wedge and 1 tablespoon fudge topping)

Ingredients

• Crust:
• 1  cup  packaged chocolate cookie crumbs (such as Oreo)
• 1  tablespoon  butter or stick margarine, melted
• 1  large egg white, lightly beaten
• Cooking spray
• 
  Filling:
• 2  teaspoons  instant coffee granules
• 1  tablespoon  boiling water
• 3/4  cup  fat-free hot fudge topping (such as Smucker's), divided
• 4  cups  low-fat coffee ice cream (such as Starbucks Low Fat Latte)
• 9  chocolate-covered coffee beans (optional)

Preparation

Preheat oven to 350°.

To prepare crust, combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack. Place crust in freezer.

To prepare filling, place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge topping; stir well. Set aside.

Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9 tablespoons fudge topping, and garnish with coffee beans, if desired.

Nutritional Information

Calories:

306 (22% from fat)

Fat:

7.6g (sat 3g,mono 2.9g,poly 1.2g)

Protein:

7.1g

Carbohydrate:

56.4g

Fiber:

0.7g

Cholesterol:

12mg

Iron:

1.3mg

Sodium:

225mg

Calcium:

161mg