mocha fudge pie

[Tiger]

Everyone keeps talking about this mocha fudge pie. Can I have the receipe?! Thanks!!

[BethR]

I think this is it -- I actually found two in Mastercook -- they're slightly different. This is the most recent (1997)


* Exported from MasterCook *

Mocha Fudge Pie


Serving Size : 8

1/3 cup hot water
4 teaspoons instant coffee granules -- divided
1/2 (20.5-ounce) box light fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract -- divided
2 large egg whites
Cooking spray
3/4 cup 1% low-fat milk
3 tablespoons Kahlúa or other coffee-flavored liqueur -- divided
1 (3.9-ounce) package chocolate-flavored instant pudding mix
OR
1 (1.4-ounce) package sugar-free chocolate-flavored instant pudding mix
3 cups frozen reduced-calorie whipped topping -- thawed and divided
Chocolate curls (optional)

Preheat oven to 325º.

Combine hot water and 2 teaspoons coffee granules in a bowl; stir well. Add 2 cups brownie mix, 1 teaspoon vanilla, and egg whites; stir until well-blended. Pour mixture into a 9-inch pie plate coated with cooking spray. Bake at 325º for 22 minutes (brownie will be fudgy when tested with a wooden pick). Let cool completely on a wire rack.

Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 30 seconds. Gently fold in 1 1/2 cups whipped topping. Spoon pudding mixture into brownie crust; spread evenly.

Combine 1 tablespoon Kahlúa and 1 teaspoon coffee granules in a bowl; stir well. Gently fold in 1 1/2 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.

____________________

Nonalcoholic Version
When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlúa. In the topping, omit the Kahlúa, and dissolve the coffee granules in 1 tablespoon water.

Source:
"Cooking Light, April 1997, p.118"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 307 Calories (kcal); 8g Total Fat; (24% calories from fat); 3g Protein; 53g Carbohydrate; 1mg Cholesterol; 179mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 Other Carbohydrates

NOTES : Featuring a thick brownie crust, a filling made of creamy mocha pudding, and— for the crowning touch— a coffee-and-Kahlúa whipped topping, it's hard to believe this pie could be light. Although it was originally scheduled for a later article on cooking with coffee, we couldn't wait to share it with readers and ran the recipe as our September 1994 cover story.

Store remaining 2 cups brownie mix in a zip-top plastic bag in refrigerator. Reserved brownie mix can be used for another pie or to make a small pan of brownies. To make brownies, combine 2 cups brownie mix, 1/4 cup water, and 1 lightly beaten large egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with cooking spray. Bake at 350º for 23 to 25 minutes.

[Angel]

You have to try this it is GREAT!! Let me know what you think, the pie gets better by the day.

[Tiger]

thanks bethR! I'll get the ingre. next time I go shopping. I do have most in my pantry! I'll be making this over the holidays. It sounds great!