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Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended. Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely. 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. Gently fold in 1 1/2 cups whipped cream. Spread pudding mixture evenly over brownie crust. Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlua in a bowl; stir well. Gently fold in remaining 1 1/2 cups whipped cream. Spread whipped cream mixture over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately, or store loosely covered in refrigerator. Nonalcoholic Mocha Version-------------------------(R). When making the pudding mixture, substitute 2 tablespoons milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the instant coffee granules in 1 tablespoon water. 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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking