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Mocha Fudge Pie
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Mocha Fudge Pie

An easy and fun to put together mocha pie from Cooking Light.
Course Dessert
Cuisine American
Keyword Ice Cream Pie
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours

Ingredients

  • cup hot water
  • 4 teaspoon instant coffee granules divided use
  • ½ box 18.5-ounce box light fudge brownie mix (about 2 cups) I used Duncan Hines Dark Chocolate Fudge
  • 2 teaspoon vanilla extract divided use
  • 2 large egg whites
  • ¾ cup milk 1% or more use
  • 3 tablespoon coffee-flavored liqueur divided
  • 1 3.9 oz package chocolate-flavored instant pudding mix sugar free type okay
  • 3 cups whipped topping, lite thawed and divided

Instructions

  • Preheat oven to 325°. Coat a 9 inch pie dish with cooking spray.
  • In a mixing bowl,combine hot water and 2 teaspoons coffee granules. Stir well, then add 2 cups of the brownie mix, 1 teaspoon of the vanilla and the two egg whites. Stir until blended. There may be a few small lumps.
  • Transfer batter to the pie dish and bake at 325 for 22 minutes. Let cool completely on a cooling rack.
  • Clean out the bowl you used for the brownie mix (or grab a new one) and add milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules (or half a packet), 1 teaspoon vanilla, and pudding mix.
  • Beat by hand with a scraper for about 100 strokes or use an electric mixer for 30 seconds -- just enough to blend and work out any lumps. Gently fold in 1 ½ cups whipped topping. Spoon pudding mixture over the brownie crust and spread evenly.
  • Combine 1 tablespoon Kahlúa and 1 teaspoon coffee granules (½ packet) in a bowl; stir well. Gently fold in remaining 1 ½ cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in refrigerator.
  • Note: Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlúa. In the topping omit the Kahlua and dissolve the instant coffee granules in 1 tablespoon water.

Notes

Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies. To make brownies, combine about 2 cups mix, ¼ cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread in an 8-inch square pan coated with cooking spray. Bake at 350° for 23 to 25 minutes.