Grasshopper Mint Pie

CHOCOLATE COOKIE CRUST:
nonstick cooking spray
1/2 teaspoon water
1 teaspoon instant coffee granules
1 egg white
1 cup chocolate cookie crumbs

PIE:
1 7 1/2 ounce marshmallow creme
1 cup fat-free ricotta cheese
2 tablespoons creme de cacao
1/4 cup creme de menthe
1 1/2 cups thawed frozen fat-free whipped topping
1 tablespoon fat-free fudge topping

Chill Chocolate Cookie Crust.

Meanwhile, in medium bowl, combine marshmallow creme, fat-free ricotta, and creme de cacao and beat with an electric mixer on low speed until smooth. Add creme de menthe and beat until blended. Fold in light whipped topping. Spoon filling into chilled crust.

Freeze at least 5 hours, until firm. Just before serving, drizzle fat-free fudge topping over pie.

Chocolate Cookie Crust: Preheat oven to 375ºF. Lightly coat a 9-inch pie plate with nonstick cooking spray. In small bowl, combine water and instant coffee, mixing well. Stir in egg white.

In large bowl, combine cookie crumbs and egg white mixture, stirring wick a fork until crumbly. Using back of large spoon, press crumb mixture onto bottom of prepared pie place. Bake 8 to 10 minutes.