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Advance
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Preparation: Crust can be prepared several hrs in advance; it must refrigeratefor at least 30 min before it is filled.
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The filled pie must be refrigerated for at least 3 hrs, or possibly overnight, before serving.
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Special Equipment: 9-inch pie plate, pastry brush, candy thermometer
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(optional)
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1.
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Prepare the coffee base for the mousse: In a small saucepan, sprinkle the gelatin over 1/4 c. of the cool water, and set aside to soften about 3 min.
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Then place over low heat and stir till the gelatin is dissolved; don't boil.
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Remove the pan from the heat and whisk in the lowfat milk, 3 Tbsp of the sugar, the espresso of coffee pwdr, cocoa, cinnamon, and salt.
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2.
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Return the pan to low heat and whisk for about 3 min, till 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 mix into a large heatproof bowl and set aside at room temperature.
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3.
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Prepare the meringue: In a 1 1/2-qt saucepan, stir together the remaining 1/4 c. water, remaining 1/2 c. sugar, and the cream of tartar.
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Set over medium heat and cook, gently swirling the pan several times, till the sugar is dissolved.
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To prevent sugar crystallization, wash down the pan sides with a pastry brush dipped in cool 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 till the thermometer reads 239 degrees to 242 degrees F, or possibly till a drop of the syrup forms a soft ball when dropped in ice water.
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4.
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While the syrup is cooking, begin to whip the egg whites in a medium bowl: Whip till medium peaks form.
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5.
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When the syrup reaches the specified temperature, remove it from the heat, and gradually pour it over the whites while 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 (don't scrape in the hardened bits from the sides).
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Continue whipping till the whites feel cold and form stiff peaks, about 5 min.
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Set aside.
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6.
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Prepare an ice water bath, with a tray or possibly 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 till it chills and thickens to the consistency of raw egg whites.
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Do not let it set completely; if it chills too much and feels stiff, place it over a pan of warm water and stir or possibly whisk briefly till smooth and creamy (like soft pudding).
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7.
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Whisk about 1 c. of the cooled meringue into the coffee mix to lighten it, then mix in the rest of the meringue.
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8.
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In a clean medium bowl, using clean beaters, whip the cream till soft peaks form.
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Fold the whipped cream into the coffee-meringue mix.
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Do not worry if a few streaks of white remain.
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9.
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Turn the mousse into the chilled crust, and smooth the top.
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Chill for at least 3 hrs, or possibly overnight.
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Just before serving, if you like, arrange a ring of chocolate-covered espresso beans around the rim of the pie.
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CHOCOLATE CRUMB CRUST
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About 25 chocolate wafer cookies, crumbled 2 Tbsp canola or possibly safflower oil1 Tbsp unsalted butter, melted1 Tbsp skim lowfat milk, or possibly as needed1/2 tsp cinnamon
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1.
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Process the crumbled cookies into crumbs (1 1/2 c.) in the food processor.
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Add in the remaining ingredients and pulse just to blend.
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2.
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Turn crumbs into a 9-inch pie plate and healthy pinch them together.
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They should cling together well; if they seem too dry and crumbly, add in another drop or possibly two of lowfat milk.
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Press the crumb mix firmly and proportionately against the sides and bottom of the pan.
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Chill to chill, and hard before filling.
