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Mocha Cream Pie

Yield 8 Servings
Impress guests by serving individual pies to each dinner guest or couple at the table. Make the heavenly crust by crumbling chocolate cookie sandwiches and combining with a little butter, for good measure.

Ingredients

  • Crust:
  • 7 ounces chocolate sandwich cookies (about 17)
  • 4 tablespoons unsalted butter, melted
  • FILLING:
  • 1/2 cup hot brewed espresso or strong coffee
  • 1/2 cup boiling water
  • 2/3 cup plus 1 Tbsp. sugar
  • 1 envelope unflavored gelatin (1 Tbsp.)
  • 2 cups heavy cream
  • 1/4 cup sifted cocoa powder
  • 1 large block semisweet chocolate (8 oz.)

Nutrition Information

  • calories 483
  • fat 36 g
  • satfat 19 g
  • protein 6 g
  • carbohydrate 41 g
  • fiber 1 g
  • cholesterol 97 mg
  • sodium 163 mg

How to Make It

  1. Make crust: Preheat oven to 350°F. Finely grind cookies in a food processor. Mix in butter and press evenly into a 9-inch pie pan or 4 (5-inch) mini pans. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Cool on a rack.

  2. Make filling: In a bowl, mix espresso, 1/2 cup boiling water and 1/3 cup sugar until sugar is dissolved. Sprinkle gelatin over mixture; stir until dissolved. Chill until slightly thickened but not set, about 1 hour.

  3. In a bowl, whip 1 cup cream until thickened. Add 1/3 cup sugar and cocoa; beat until soft peaks form. Fold in espresso mixture. Pour filling into crust; smooth top. Chill until set, at least 1 hour or up to 1 day.

  4. Before serving, whip 1 cup cream with 1 Tbsp. sugar. Spread on pie. Using a peeler, shave chocolate curls onto pie.