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Equipment required:
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9-inch pie plate, pastry brush, candy thermometer (optional)
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Chocolate crumb crust:
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Break up about 25 chocolate wafer cookies by hand and add to the food processor.
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Mix together 2 tablespoons of vegetable oil, one tablespoon of melted unsalted butter and one tablespoon of milk.
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Add 1/4 teaspoon of cinnamon to the wafer crumbs.
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Turn on the food processor, once the cookies are broken down into crumbs drizzle in the oil, butter and milk mixture and turn off the processor (don't over process).
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Press the crumb mixture firmly and evenly against the sides and bottom of the pan.
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Refrigerate to chill, and firm before filling; at least 30 minutes.
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Note: The filled pie must be refrigerated for at least 3 hours, or overnight, before serving.
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Make the filling:
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In a small saucepan, sprinkle the gelatin over 1/4 cup of the cold water, and set aside to soften about 3 minutes.
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Then place over low heat and stir until the gelatin is dissolved; do not boil or the gelatin will not set.
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Remove the pan from the heat and whisk in the milk, 3 tablespoons of the sugar, the espresso of coffee powder, cocoa, cinnamon, and salt.
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Return the pan to low heat and whisk for about 3 minutes, until the sugar is dissolved.
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Remove the pan from the heat and stir in the coffee liqueur and vanilla.
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Pour the mixture into a large heatproof bowl and set aside at room temperature.
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Prepare the meringue:
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In a 1 1/2-quart saucepan, stir together cream of tartar.
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Set over medium heat and cook, gently swirling the pan several times, until the sugar is dissolved.
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To prevent sugar crystallization, wash down the pan sides with a pastry brush dipped in cold water.
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If you have a candy thermometer, clip it to the pan.
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Increase the heat to medium high and boil without stirring until the thermometer reads 239 degrees to 242 degrees F, or until a drop of the syrup forms a soft ball when dropped in ice water.
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While the syrup is cooking, begin to whip the egg whites in a medium bowl: Whip until medium peaks form.
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When the syrup reaches the specified temperature, remove it whipping them at medium-low speed.
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Pour the syrup in a steady stream between the sides of the bowl and the beaters (do not scrape in the hardened bits from the sides).
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Continue whipping until the whites feel cool and form stiff peaks, about 5 minutes.
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Set aside.
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Preapre an ice water bath, with a tray or two of ice cubes in a large bowl, water, and a few sprinkles of salt.
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Set the bowl of coffee base in the ice water bath and stir until it chills and thickens to the consistency of raw egg whites.
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Don't let it set completely; if it chills too much and feels stiff, place it over a pan of hot water and stir or whisk briefly until smooth and creamy (like soft pudding).
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Whisk about 1 cup of the cooled meringue into the coffee mixture to lighten it, then fold in the rest of the meringue.
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In a clean medium bowl, using clean beaters, whip the cream until soft peaks form.
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Fold the whipped cream into the coffee-meringue mixture.
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It's ok if a few streaks of white remain.
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Turn the mousse into the chilled crust, and smooth the top.
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Refrigerate for at least 3 hours, or overnight.
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Just before serving, if desired, arrange a ring of chocolate-covered espresso beans around the rim of the pie.
