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1
In a bowl, stir together cookie crumbs, sugar and coffee granules.
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2
Drizzle with butter, stirring until well combined.
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3
Press evenly into bottom and side of a 9-inch pie plate.
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4
Bake in the centre of a 375 degree F oven for 8 minutes.
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5
Let cool on a wire rack to room temperature.
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6
In a heatproof bowl over a saucepan of hot (but not boiling) water, melt chocolate, stirring occasionally.
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7
With a spatula or the back of a spoon, gently spread over inside of pie shell.
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8
Refrigerate for 10 minutes or until chocolate is stiff.
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9
(At this point the crust can be wrapped in plastic wrap and refrigerated of 2 days or frozen in an airtight container for a week.
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10
Bring to room temperature before continuing.)
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11
Filling: In a heatproof bowl, beat egg yolks until pale and starting to thicken.
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12
Place over a saucepan of simmering water.
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13
Add sugar in a thin steady stream, beating constantly until tripled in volume and has the consistency of softly whipped cream, about 4 minutes.
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14
Scrape down bowl occasionally.
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15
Remove from heat.
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16
In a small bowl, sprinkle gelatin over brandy; let stand for 1 minute.
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17
Beat into egg mixture for 30 seconds.
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18
Place Mascarpone in a separate large bowl.
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19
Beat in egg mixture on low speed until smooth.
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20
In another bowl, whip cream; fold into Mascarpone mixture.
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21
Transfer half into a separate bowl.
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22
Stir together liqueur, cocoa and coffee granules until granules are dissolved.
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23
Fold into one of the bowls.
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24
Scrape coffee mixture into prepared crust, smoothing with rubber spatula.
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25
Refrigerate for 15 minutes or until softly set.
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26
Gently spread remaining cheese mixture over top.
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27
Topping: With a fine sieve, sprinkle cocoa powder over pie.
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28
If desired, decorate edge of pie with chocolate shavings.
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29
Refrigerate for 6 hours or until fully set.
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30
(Pie can be covered and refrigerated for up to 2 days.)
