This pie comes together quickly and won't hog oven space as it chills and sets in the fridge (a great make-ahead option). You can use decaf instant coffee granules instead of regular, or leave them out entirely for a silky-smooth chocolate pie with vanilla topping.
| Servings | Prep Time |
| 12 people | 33 minutes |
| Passive Time |
| 2 hours |
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This pie comes together quickly and won't hog oven space as it chills and sets in the fridge (a great make-ahead option). You can use decaf instant coffee granules instead of regular, or leave them out entirely for a silky-smooth chocolate pie with vanilla topping.
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Ingredients
- 6.3 ounces chocolate wafers (about 30 Nabisco Famous Chocolate Wafers or OREO'S without the cream
- 5 tsp. instant coffee granules divided
- 3 Tbsp. butter divided
- 1 Tbsp. canola oil
- 1 large egg white lightly beaten
- Cooking Spray
- 1/3 cup packed light brown sugar
- 3 Tbsp. cornstarch
- 3 Tbsp. unsweetened cocoa
- 1/8 tsp. salt
- 1 (12-ounce) can fat-free evaporated milk or regular evaporated milk
- 1/2 cup semisweet chocolate chips
- 2/3 cup heavy cream
- 2 Tbsp. powdered sugar
- 2 tsp. pure vanilla extract
- 4 Tbsp. plain 2% reduced-fat Greek yogurt or regular plain Greek yogurt
- Hot fudge optional
Servings: people
Instructions
- Lay out all ingredients on the counter.
- Place chocolate wafers in the bowl of a food processor; process until finely ground. Place ground wafers in a bowl. Stir in 1 teaspoon instant coffee granules; 1 tablespoon butter, melted; oil; and 2 tablespoons egg white (discard remaining egg white). Press chocolate wafer mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes. Cool crust for 15 minutes on a wire rack.
- Bring 1 tablespoon instant coffee granules, brown sugar, and next 4 ingredients (through evaporated milk) to a simmer in a medium saucepan over medium heat, stirring constantly. Stir in remaining 2 tablespoons butter, stirring until butter melts. Cook 1 minute or until thickened. Remove pan from heat; add chocolate chips, stirring until smooth.
- Pour chocolate mixture into prepared crust. Refrigerate 1 1/2 hours or until firm.
- Place remaining 1 teaspoon instant coffee granules, heavy cream, powdered sugar, and vanilla in a medium bowl; beat with an electric mixer at medium speed until soft peaks form. Add yogurt; beat just until smooth. Spoon cream mixture over center of pie.
- You can serve immediately or place in the refrigerator until ready to serve. I enjoyed serving ours with hot fudge on top.
- Madie helping mommy in the kitchen. My little chef!
Recipe Notes
Nutritional Information
Amount per serving
Calories: 220 Fat: 10.7g Saturated fat: 5.4g Monounsaturated fat: 3.6g Polyunsaturated fat: 0.8g Protein: 4g Carbohydrate: 29g Fiber: 1g Cholesterol: 19mg Iron: 1mg Sodium: 189mg Calcium: 85mg
Inspired by: http://www.myrecipes.com/recipe/pie-coffee-whipped-cream
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