Frozen Coffee-Fudge Pie

Photo: Randy Mayor; Styling: Fonda Shaia

Yield:

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

Recipe from

Nutritional Information

Calories 306
Caloriesfromfat 22 %
Fat 7.6 g
Satfat 3 g
Monofat 2.9 g
Polyfat 1.2 g
Protein 7.1 g
Carbohydrate 56.4 g
Fiber 0.7 g
Cholesterol 12 mg
Iron 1.3 mg
Sodium 225 mg
Calcium 161 mg

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.

Note:

June 1999