Mocha-Almond Pie

Recipe from

Nutritional Information

Calories 178
Caloriesfromfat 30 %
Fat 6 g
Satfat 2.9 g
Monofat 0.9 g
Polyfat 1.2 g
Protein 5.5 g
Carbohydrate 27 g
Fiber 0.7 g
Cholesterol 60 mg
Iron 1.7 mg
Sodium 165 mg
Calcium 99 mg

Ingredients

Crust:
15 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos)
1 tablespoon hot water
1 teaspoon unsweetened cocoa
1/2 teaspoon instant espresso or 1 teaspoon instant coffee granules
Cooking spray
Filling:
1 1/2 teaspoons unflavored gelatin
2 tablespoons water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
3 tablespoons sugar
2 tablespoons unsweetened cocoa
1 cup evaporated low-fat milk
2 large egg yolks, lightly beaten
1/8 teaspoon almond extract
1 1/4 cups frozen reduced-calorie whipped topping, thawed
1 tablespoon sliced almonds, toasted

Preparation

To prepare crust, place cookies in a food processor; process until crumbly. Add hot water, 1 teaspoon cocoa, and 1/2 teaspoon espresso; pulse 5 times or just until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray; set aside.

To prepare filling, sprinkle gelatin over 2 tablespoons water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 3 minutes). Remove from heat; stir in 1 tablespoon espresso, and set aside. Combine sugar and 2 tablespoons cocoa in a small saucepan over low heat. Gradually add milk; cook until smooth (about 6 minutes), stirring frequently with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Remove from heat. Stir in gelatin mixture. Place pan in a large ice-filled bowl until filling cools to room temperature (about 15 minutes), stirring occasionally. Stir in almond extract. Spoon filling mixture into a large bowl; chill 30 minutes. Fold in whipped topping. Spoon filling into prepared crust. Chill 8 hours. Sprinkle with almonds.

Note:

July 1999
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