Mocha-Almond Pie

Ingredients

• 0.1 teaspoon almond extract 
• 1 tablespoon almonds toasted sliced
• 2 large egg yolks lightly beaten
• 1.5 teaspoons gelatin powder unflavored
• 0.5 teaspoon espresso grounds instant
• 1 tablespoon espresso grounds instant
• 1 cup evaporated milk low-fat
• 3 tablespoons sugar 
• 1 teaspoon cocoa unsweetened
• 2 tablespoons cocoa unsweetened
• 15  cream-filled chocolate sandwich cookies reduced-fat (such as Reduced Fat Oreos)
• 1 tablespoon water hot
• 2 tablespoons water 
• 1.3 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk

Directions

1. To prepare crust, place cookies in a food processor; process until crumbly.
2. 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.
3. 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).
4. Remove from heat; stir in 1 tablespoon espresso, and set aside.
5. 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.
6. Remove from heat. Stir in gelatin mixture.
7. 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.
8. Sprinkle with almonds.