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.
6.3 ounces chocolate wafers (about 30; such as Nabisco Famous Chocolate Wafers)
5 teaspoons instant coffee granules, divided
3 tablespoons butter, divided
1 tablespoon canola oil
1 large egg white, lightly beaten
1/3 cup packed light brown sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 (12-ounce) can fat-free evaporated milk
1/2 cup semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
2 tablespoons plain 2% reduced-fat Greek yogurt
How to Make It
Preheat oven to 350°.
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.