Chocolate Icebox Pie

(Archived from Nuts & Sprinkles)

I saw this recipe on a lovely food blog I follow, One Perfect Bite, and just had to try it out. I was inviting friends over and was looking for a dessert to make. When I saw this, I knew this was the one. I want to say it was like love at first sight, but that would be too cheesy.

It was extremely easy to make and it has already become quite the hit with the hubbs too. The friends loved it! The only note I would make to myself would be crushing the wafers more fine because now it was nearly like lightly crushed cereal. But, if that's something you like, don't crush your wafers too much. Bon Appétit!

Ingredients:

For the crust:

• 1-1/2 cups chocolate wafer crumbs 
• 1/4 cup butter, softened 

For the filling:

• 1 envelope unflavored gelatin 
• 1/2 cup milk 
• 1/2 cup plus 1 tablespoon sugar, divided 
• 1/2 cup strong brewed coffee 
• 1/4 cup water 
• 1/4 teaspoon salt 
• 2 ounces unsweetened chocolate, melted and cooled 
• 1 teaspoon vanilla extract 
• 2 cups heavy whipping cream, divided 
• Toasted sliced almonds 

To make crust: Preheat oven to 375 degrees F. Grease a 9-inch pie pan. Combine wafer crumbs and butter in a small bowl. Press onto bottom and up sides of pie plate. Bake until lightly browned, about5 to 7 minutes. Cool on a wire rack.

To make filling: Sprinkle gelatin over milk in a small saucepan. Let it stand for 1 minute to soften. Cook and stir over low heat until gelatin is dissolved. Add 1/2 cup sugar, coffee, water and salt. Cook and stir until sugar is completely dissolved, about 5 minutes. Remove from heat and stir in melted chocolate and vanilla. Transfer to a large bowl. Cover and refrigerate, stirring occasionally, until slightly thickened. Beat 1 cup cream in a small bowl until stiff peaks form. Fold cream into chocolate mixture. Spread evenly into crust. Chill for at least 4 hours to set. Overnight is best.

To prepare topping: When ready to serve, beat remaining 1 cup cream in a small bowl until it begins to thicken. Add 1 tablespoon sugar and beat until stiff peaks form. Pipe or spread over top of pie. Garnish with almonds. Refrigerate leftovers.