Frozen Coffee-Fudge Pie

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

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.