Frozen Coffee Fudge Pie Crust: 1 cup packaged chocolate cookie crumbs 1 tablespoon butter or stick margarine, melted 1 large egg white, lightly beaten Cooking spray Filling: 2 teaspoons instant coffee granules 1 tablespoon boiling water 3/4 cup fat-free hot fudge topping, divided 4 cups low-fat coffee ice cream 9 chocolate-covered coffee beans (optional) Preheat oven to 350F. 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 350F for 8 minutes. Cool on a wire rack. Place crust in freezer. 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. 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. Yield: 9 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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