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crust cookie crumbs tbps egg cooking spray filling coffee granules boiling water topping low-fat coffee ice cream chocolate-covered coffee beans
Viewed: 49 - Published at: 5 years agoIngredients
- FOR THE CRUST
- 1 cup Oreo cookie crumbs
- 1 tbps. butter or 1 margarine, melted
- 1 large egg, lightly beaten
- cooking spray
- FOR THE FILLING
- 2 teaspoons instant coffee granules
- 1 tablespoon boiling water
- 3/4 cup fat-free hot fudge topping, divided (such as Smucker's)
- 4 cups low-fat coffee ice cream
- 9 chocolate-covered coffee beans (optional)
Method
- Preheat oven to 350°F.
- TO PREPARE THE 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 toppng; stir well. Set asside.
- 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.
