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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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The only thing hard about making it is waiting for it to set. Your friends and family will want to dig right in. NOTE: This pie has a 4 hour refrigeration time. Ingredients:
1 1/2 cups chocolate wafer crumbs |
1/4 cup butter, softened |
1 (1 ounce) envelope unflavored gelatin |
1/2 cup milk |
1/2 cup sugar, plus |
1 tablespoon sugar, divided |
1/2 cup strong brewed coffee |
1/4 cup water |
1/4 teaspoon salt |
2 ounces unsweetened chocolate squares, melted and cooled (2-1 oz. squares) |
1 teaspoon vanilla extract |
2 cups heavy whipping cream, divided |
toasted sliced almonds (optional) |
Directions:
1. In a small bowl, combine wafer crumbs and butter.
2. Press onto the bottom and up the sides of a greased 9-in. pie plate.
3. Bake at 375° for 5-7 minutes or until lightly browned; cool on a wire rack.
4. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute.
5. Cook and stir over low heat until gelatin is completely dissolved.
6. Add 1/2 cup sugar, coffee, water and salt; cook and stir for 5 minutes or until sugar is dissolved.
7. Remove from the heat; stir in melted chocolate and vanilla.
8. Transfer to a large bowl; cover and refrigerate until slightly thickened, stirring occasionally.
9. In a small mixing bowl, beat 1 cup cream until stiff peaks form; fold into chocolate mixture.
10. Spread evenly into crust.
11. Refrigerate for 4 hours or until set.
12. Just before serving, in a small mixing bowl, beat remaining cream until it begins to thicken.
13. Add remaining sugar; beat until stiff peaks form; pipe over pie.
14. Garnish with almonds if desired. Refrigerate leftovers.
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