Mocha Dream Pie

• 8 each phyllo (filo) pastry sheets (12x17)
• 1 package gelatin, unflavored unflavored
• 1/2 cup milk cold
• 1/2 cup milk heated to boiling
• 2 tablespoons cocoa powder unsweetened
• 2 teaspoons instant coffee
• 15 ounces ricotta cheese
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon ground
• 1/4 teaspoon salt

1. Preheat oven 350F (180C).
2. Spray 9-in pie plate with non-stick cooking spray; place on baking sheet.
3. Place 4 phyllo strudel sheets across pie plate, extending sheets over sides; press gently into plate.
4. Place remaining 4 sheets in opposite direction across pie plate, extending sheets over sides, to form cross; press gently into pie plate.
5. With scissors, cut edge 1 inch beyond rim of plate; pierce crust with fork.
6. Squeeze phyllo strudel trimmings into small bundles; place on baking sheet.
7. Spray crust and bundles with cooking spray.
8. Bake 15 minutes or until golden brown; cool on wire rack.
9. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes.
10. Add hot milk, cocoa and instant coffee and process at low speed until completely dissolved, about 2 minutes.
11. Add remaining ingredients and process at high speed until thoroughly blended, scraping sides once, about 2 minutes.
12. Pour into prepared crust; chill until firm, at least 2 hours.
13. Garnish with phyllo bundles.

phyllo, gelatin, milk cold, milk, cocoa, instant coffee, ricotta cheese, sugar, vanilla, cinnamon ground, salt

Taken from recipeland.com/recipe/v/mocha-dream-pie-6024 (may not work)