Fudgy Brownie Pie

Holly Clegg
  • Yield: 10 servings


1/3cup warm water
1 1/2teaspoons instant dark roast or espresso coffee, divided
1-- (19.85-ounce) box fudge brownie mix
1-- egg
2-- egg whites
2teaspoons vanilla extract
1/3cup pecans
3/4cup skim milk
1-- (4-serving) box instant chocolate fudge pudding and pie filling mix
1-- (8-ounce) container fat-free frozen whipped topping, thawed, divided
1/2teaspoon almond extract
-- Chocolate shavings for decoration, if desired


  1. Preheat oven 350F. Coat 9-inch pie plate with nonstick cooking spray.
  2. In small cup, stir together water and 1 teaspoon coffee until dissolved.
  3. In large bowl, combine brownie mix, coffee mixture, egg, egg whites, and vanilla, stirring until well mixed. Add pecans. Pour batter into prepared pie plate. Bake 25 to 28 minutes, or until set; don’t overbake for fudgy center. Cool.
  4. In large bowl, stir together milk and remaining 1/2 teaspoon instant coffee until coffee is dissolved. Whisk in pudding mix until thickened. Carefully fold in half of whipped topping.
  5. Spread pudding mixture evenly over the cooled brownie pie. Add almond extract to remaining whipped topping and spread over pudding mixture. Refrigerate until serving. Top with chocolate shavings, if desired.
Spicy Advice: Look for instant dark roast or instant espresso coffee in the coffee section. Coffee may be omitted, if desired for a plain chocolate pie.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010). 

Nutritional Info *per serving

  • Calories 367
  • Fat 10g
  • Saturated Fat 2g
  • Cholesterol 22mg
  • Sodium 338mg
  • Carbohydrate 62g
  • Fiber 1g
  • Sugars 38g
  • Protein 5g