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Mocha Pie with Coffee Whipped Cream

Photo: Chris Court; Styling: Carla Gonzalez-Hart

 

Hands-on time 33 mins
Total time 2 hrs
Yield

Serves 12 (serving size: 1 slice)

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.

Ingredients

  • 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
  • Cooking spray
  • 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

Nutrition Information

  • calories 220
  • fat 10.7 g
  • satfat 5.4 g
  • monofat 3.6 g
  • polyfat 0.8 g
  • protein 4 g
  • carbohydrate 29 g
  • fiber 1 g
  • cholesterol 19 mg
  • iron 1 mg
  • sodium 189 mg
  • calcium 85 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.