Frozen Mocha Pie
1 cup pre-packaged chocolate cookie crumbs
1 tablespoon butter, melted
1 large egg white, lightly beaten
Cooking spray
Filling:
2 teaspoons instant coffee granules
1 tablespoon boiling water
3/4 cup Smuckers fat free hot fudge topping - divided
4 cups low-fat coffee ice cream
9 chocolate-covered coffee beans (optional)
Preheat oven to 350°.
Make crust:
Combine cookie crumbs, butter, and egg white 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.
Make filling:
Place a large bowl in the 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.
Serves 9
Per serving:
Calories 306
Fat 7
Protein 7
Fiber 1
Sodium 225
Carbohydrates 56
WW points 7