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1
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
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2
Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
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3
Pour mixture into a 9-inch pieplate coated with cooking spray.
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4
Bake at 325 degrees for 22 minutes.
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5
Let crust cool completely.
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6
Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
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7
Gently fold in 1 1/2 cups whipped cream.
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8
Spread pudding mixture evenly over brownie crust.
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9
Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlua in a bowl; stir well.
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10
Gently fold in remaining 1 1/2 cups whipped cream.
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11
Spread whipped cream mixture over pudding mixture.
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12
Garnish with chocolate curls, if desired.
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13
Serve immediately, or store loosely covered in refrigerator.
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14
Nonalcoholic Mocha Version-------------------------(R).
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15
When making the pudding mixture, substitute 2 tablespoons milk for the Kahlua.
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16
In the topping, omit the Kahlua, and dissolve the instant coffee granules in 1 tablespoon water.
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17
Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.
