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Frozen Coffee-Fudge Pie

Photo: Randy Mayor; Styling: Fonda Shaia
Yield 9 servings (serving size: 1 wedge and 1 tablespoon fudge topping)


  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.