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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1 cup packaged chocolate cookie crumbs (such as oreo) |
1 tablespoon butter or stick margarine, melted |
1 large egg white, lightly beaten |
cooking spray |
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) |
Directions:
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.
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