A delectable treat, something different from the usual dessert fare. In recipes that call for instant coffee, I substitute instant espresso granules, so that was the only change I made. Took it to a party and accidentally forgot to bring the hot fudge sauce that's served alongside, but we didn't miss it, the pie was great all on its own. Don't skip the chocolate covered coffee beans, the flavor and texture are the perfect complement.
Frozen Coffee-Fudge Pie
Photo: Randy Mayor; Styling: Fonda Shaia
Yield: 9 servings (serving size: 1 wedge and 1 tablespoon fudge topping)
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Amount per serving
- Calories: 306
- Calories from fat: 22%
- Fat: 7.6g
- Saturated fat: 3g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.2g
- Protein: 7.1g
- Carbohydrate: 56.4g
- Fiber: 0.7g
- Cholesterol: 12mg
- Iron: 1.3mg
- Sodium: 225mg
- Calcium: 161mg
- 1 cup packaged chocolate cookie crumbs (such as Oreo)
- 1 tablespoon butter or stick margarine, melted
- 1 large egg white, lightly beaten
- Cooking spray
- 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)
- 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.
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