Mocha Fudge Pie (without the guilt!) Tom & Kari

For nonalcoholic version: When making the pudding mixture, substitute 2 tablespoons of 1 % milk for the Kahlua. In the topping, omit the Kahlua and dissolve the coffee granules in 1 tablespoon water.

1/3 cup hot water
4 teaspoons instant coffee granules, divided
1/2 20-ounce box light fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 egg whites
Vegetable cooking spray
1/4 cup 1% milk
3 tablespoons Kahlua or other coffee-flavored liqueur, divided
1 3.9-ounce package chocolate-flavored instant pudding-and-pie filling mix
2 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls, optional

Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add 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 in a 325-degree oven for 22 minutes. Let crust cool completely.

Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat with a mixer at medium speed for 1 minute. Gently fold in 1 1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.

Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1 1/2 cups whipped topping. Spread mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately, or store loosely covered in refrigerator.

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