It's a given that a brownie-bottom pie is going to be scrumptious. But this one, filled with an equally scrumptious mocha pudding, is easy to make too.
What You Need
Original recipe yields 10 servings
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces
1/4 cup butter or margarine
3/4 cup sugar
2 egg s
3 Tbsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. vanilla
1/2 cup flour
2-1/2 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
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Let's Make It
Heat oven to 325°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
Add sugar, eggs, 1 Tbsp. coffee and vanilla; mix well. Stir in flour; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Add milk to remaining coffee in medium bowl; stir until dissolved. Add pudding mixes; beat with whisk 2 min. Let stand 2 min. Spread over pie. Refrigerate 3 hours.
A serving of this sweet treat goes a long way on chocolate flavor.
If baking pie in a metal pie plate, increase the oven temperature to 350°F.
Grate additional 1 oz. BAKER'S Semi-Sweet Chocolate. Use to garnish pie along with 1/2 cup thawed COOL WHIP Whipped Topping just before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.