Mocha-Almond Pie Recipe

Name: Mocha-Almond Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 15 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos); 1 tablespoon hot water; 1 teaspoon unsweetened cocoa; 1/2 teaspoon instant espresso or 1 teaspoon instant coffee granules; Cooking spray; Filling:; 1 1/2 teaspoons unflavored gelatin; 2 tablespoons water; 1 tablespoon instant espresso or 2 tablespoons instant coffee granules; 3 tablespoons sugar; 2 tablespoons unsweetened cocoa; 1 cup evaporated low-fat milk; 2 large egg yolks, lightly beaten; 1/8 teaspoon almond extract; 1 1/4 cups frozen reduced-calorie whipped topping, thawed; 1 tablespoon sliced almonds, toasted

Servings: persons

Crust:
15 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos)
1 tablespoon hot water
1 teaspoon unsweetened cocoa
1/2 teaspoon instant espresso or 1 teaspoon instant coffee granules
Cooking spray
Filling:
1 1/2 teaspoons unflavored gelatin
2 tablespoons water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
3 tablespoons sugar
2 tablespoons unsweetened cocoa
1 cup evaporated low-fat milk
2 large egg yolks, lightly beaten
1/8 teaspoon almond extract
1 1/4 cups frozen reduced-calorie whipped topping, thawed
1 tablespoon sliced almonds, toasted

1
To prepare crust, place cookies in a food processor; process until crumbly. Add hot water, 1 teaspoon cocoa, and 1/2 teaspoon espresso; pulse 5 times or just until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray; set aside.
2
To prepare filling, sprinkle gelatin over 2 tablespoons water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 3 minutes). Remove from heat; stir in 1 tablespoon espresso, and set aside. Combine sugar and 2 tablespoons cocoa in a small saucepan over low heat. Gradually add milk; cook until smooth (about 6 minutes), stirring frequently with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Remove from heat. Stir in gelatin mixture. Place pan in a large ice-filled bowl until filling cools to room temperature (about 15 minutes), stirring occasionally. Stir in almond extract. Spoon filling mixture into a large bowl; chill 30 minutes. Fold in whipped topping. Spoon filling into prepared crust. Chill 8 hours. Sprinkle with almonds.

2242

kcal

Calories

126

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust:, 15 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos), 1 tablespoon hot water, 1 teaspoon unsweetened cocoa, and more.

Yes, Mocha-Almond Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha-Almond Pie

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