Mocha-Almond Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 30%
  • Fat: 6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 5.5g
  • Carbohydrate: 27g
  • Fiber: 0.7g
  • Cholesterol: 60mg
  • Iron: 1.7mg
  • Sodium: 165mg
  • Calcium: 99mg

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

  1. 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.
  2. 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.
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