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.
I didn't bother with the topping because we had whipped cream on hand. I also forgot to pick up the evaporated milk and just used 1% milk. It was just fine. Really great mocha flavor. Easy too. Will make again.
The pie itself is wonderful. But the topping leaves something to be desired. The tang from the Greek yogurt is a bit too much. I'll make this again, but will likely just top the pie with fat-free whipped cream with a bit of coffee mixed in.
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