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Photo: Randy Mayor; Styling: Fonda Shaia Photo by: Photo: Randy Mayor; Styling: Fonda Shaia

Frozen Coffee-Fudge Pie

Cooking Light JUNE 1999

  • 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)


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.

Nutritional Information

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

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Frozen Coffee-Fudge Pie Recipe