- 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
- 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
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.