Mocha Cream Pie

• Crust:
• 7 ounces chocolate sandwich cookies (about 17)
• 4 tablespoons unsalted butter, melted
• FILLING:
• 1/2 cup hot brewed espresso or strong coffee
• 1/2 cup boiling water
• 2/3 cup plus 1 Tbsp. sugar
• 1 envelope unflavored gelatin (1 Tbsp.)
• 2 cups heavy cream
• 1/4 cup sifted cocoa powder
• 1 large block semisweet chocolate (8 oz.)

1. Make crust: Preheat oven to 350u0b0F. Finely grind cookies in a food processor. Mix in butter and press evenly into a 9-inch pie pan or 4 (5-inch) mini pans. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Cool on a rack.
2. Make filling: In a bowl, mix espresso, 1/2 cup boiling water and 1/3 cup sugar until sugar is dissolved. Sprinkle gelatin over mixture; stir until dissolved. Chill until slightly thickened but not set, about 1 hour.
3. In a bowl, whip 1 cup cream until thickened. Add 1/3 cup sugar and cocoa; beat until soft peaks form. Fold in espresso mixture. Pour filling into crust; smooth top. Chill until set, at least 1 hour or up to 1 day.
4. Before serving, whip 1 cup cream with 1 Tbsp. sugar. Spread on pie. Using a peeler, shave chocolate curls onto pie.

crust, chocolate sandwich cookies, unsalted butter, espresso, boiling water, sugar, unflavored gelatin, heavy cream, cocoa powder, chocolate

Taken from www.myrecipes.com/recipe/mocha-cream-pie (may not work)