Mocha Fudge Pie

Cooking Light
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.
8 servings

Ingredients

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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.

Created date

January 1996

Nutritional Information

Calories 297
Caloriesfromfat 20 %
Fat 6.5 g
Satfat 3 g
Monofat 0.1 g
Polyfat 1.6 g
Protein 4.9 g
Carbohydrate 51.6 g
Fiber 1.2 g
Cholesterol 1 mg
Iron 1.4 mg
Sodium 399 mg
Calcium 50 mg