Café au Lait Chiffon Pie

Ingredients

• 2 tablespoons butter melted
• 1.5 cups chocolate graham cracker crumbs ( 10 cookie sheets)
• 0.5 cup roast coffee dark freshly ground
• 1 large pasteurized egg white 
• 2 large pasteurized egg whites 
• 0.3 cup milk 1% low-fat
• 3 cups marshmallows miniature
• 3 tablespoons bittersweet chocolate grated
• 2 tablespoons sugar 
• 1.5 cups water 
• 8 ounce non-dairy whipped topping frozen divided thawed reduced-calorie

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• blender
• plastic wrap

Directions

1. Preheat oven to 35
2. To prepare crust, combine cracker crumbs and 2 tablespoons sugar, stirring well with a whisk.
3. Add butter and 1 egg white; toss with a fork until moist. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
4. Bake at 350 for 8 minutes; cool completely on a wire rack.
5. To prepare filling, brew water and coffee in a coffee maker according to manufacturer's directions.
6. Place brewed coffee in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 15 minutes).
7. Add marshmallows and milk. Cook over medium heat until marshmallows melt, stirring constantly.
8. Pour mixture into a large bowl; cover and let stand until mixture thickens, stirring occasionally (about 30 minutes).
9. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 2 tablespoons sugar, beating at high speed until stiff peaks form. Gently fold half of egg white mixture into marshmallow mixture; gently fold in remaining egg white mixture. Fold in 1 2/3 cups whipped topping. Spoon filling into prepared crust. Cover with plastic wrap; chill until firm (about 5 hours to overnight).
10. Cut pie into 8 wedges. Top each serving with 1 tablespoon whipped topping (reserve remaining whipped topping for another use); sprinkle each serving with about 1 teaspoon grated semisweet chocolate.