Best Mocha Almond Fudge Pie Recipes

Mocha Fudge Pie image

Provided by Anna

Categories Dessert

Number Of Ingredients 9

1/3 cup hot water
4 teaspoon instant coffee granules (divided use)
1/2 box 18.5-ounce box light fudge brownie mix (about 2 cups) (I used Duncan Hines Dark Chocolate Fudge)
2 teaspoon vanilla extract (divided use)
2 large egg whites
3/4 cup milk (1% or more use)
3 tablespoon coffee-flavored liqueur (divided)
1 3.9 oz package chocolate-flavored instant pudding mix (sugar free type okay)
3 cups whipped topping, lite (thawed and divided)

Steps:

Preheat oven to 325°. Coat a 9 inch pie dish with cooking spray.
In a mixing bowl,combine hot water and 2 teaspoons coffee granules. Stir well, then add 2 cups of the brownie mix, 1 teaspoon of the vanilla and the two egg whites. Stir until blended. There may be a few small lumps.
Transfer batter to the pie dish and bake at 325 for 22 minutes. Let cool completely on a cooling rack.
Clean out the bowl you used for the brownie mix (or grab a new one) and add milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules (or half a packet), 1 teaspoon vanilla, and pudding mix.
Beat by hand with a scraper for about 100 strokes or use an electric mixer for 30 seconds -- just enough to blend and work out any lumps. Gently fold in 1 1/2 cups whipped topping. Spoon pudding mixture over the brownie crust and spread evenly.
Combine 1 tablespoon Kahlúa and 1 teaspoon coffee granules (1/2 packet) in a bowl; stir well. Gently fold in remaining 1 1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in refrigerator.
Note: Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlúa. In the topping omit the Kahlua and dissolve the instant coffee granules in 1 tablespoon water.

Mocha-Almond Fudge Pie image

Provided by Molly McCarty

Yield Serves 8 to 10

Number Of Ingredients 6

1 9-ounce box chocolate wafer cookies
7 tablespoons butter, melted
3/4 cup purchased butterscotch caramel sauce
1/2 gallon mocha almond fudge ice cream, slightly softened
1 16-ounce jar hot fudge topping, slightly warmed
1 cup chopped chocolate-covered English toffee (such as Almond Roca or Heath bars; about 5 ounces)

Steps:

Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
Let pie stand at room temperature 15 minutes. Cut into wedges and serve.