Servings: Serves 12

Crust: subheading: Crust:
1½ cups chocolate-wafer cookie crumbs (about 25 cookies) 1½ cups chocolate-wafer cookie crumbs (about 25 cookies)
2 tbsp canola oil 2 tbsp canola oil
1 tbsp butter, melted 1 tbsp butter, melted
1 tbsp skim milk 1 tbsp skim milk
½ tsp ground cinnamon ½ tsp ground cinnamon
 
Mousse: subheading: Mousse:
1¾ tsp unflavored gelatin 1¾ tsp unflavored gelatin
½ cup 1% or skim milk ½ cup 1% or skim milk
½ cup plus 2 tbsp sugar ½ cup plus 2 tbsp sugar
2½ instant espresso powder or regular instant coffee 2½ instant espresso powder or regular instant coffee
1 tsp unsweetened cocoa powder plus extra for dusting pie 1 tsp unsweetened cocoa powder plus extra for dusting pie
⅛ tsp ground cinnamon ⅛ tsp ground cinnamon
pinch of salt pinch of salt
2 tbsp coffee liqueur, such as Kahlua 2 tbsp coffee liqueur, such as Kahlua
1 tsp vanilla extract 1 tsp vanilla extract
⅛ tsp cream of tartar ⅛ tsp cream of tartar
2 large egg whites at room temperature 2 large egg whites at room temperature
¼ cup whipping cream ¼ cup whipping cream

To make crust: In a large bowl, stir together all ingredients, then turn into a 9-inch pie plate. Press crumb mixture firmly and evenly against the sides and bottom of the pan. Refrigerate while preparing mousse.
To make mousse: In a small saucepan, sprinkle gelatin over ¼ cup water and let soften for about 3 minutes. Warm over low heat, stirring, until gelatin is dissolved. Remove from heat and whisk in milk, 2 tbsp sugar, coffee, cocoa, cinnamon and salt. Return to low heat and cook, stirring, until sugar is dissolved. Remove from heat and stir in coffee liqueur and vanilla. Pour into a large bowl and set aside.
In a small saucepan, stir together 3 ½ tbsp, water, remaining ½ cup sugar and cream of tartar. Cook over medium-high heat, swirling the pan several times until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in cold water. Increase heat to medium-high and boil, without stirring, for about 5 minutes or until a candy thermometer registers 239 to 242 degrees and the syrup is at soft-ball stage (when a drop of syrup forms a pliable ball in ice water). While the syrup is cooking, beat egg whites until stiff but not dry. Gradually pour the hot syrup over the egg whites, beating at medium-low speed. Continue beating until cool, about 5 minutes.
In a medium-sized bowl, whip cream and set aside. Set the bowl of coffee mixture over a pan of ice water. Stir until thickened to the consistency of raw egg whites. Remove the bowl from ice water and fold in the meringue, then the whipped cream. Turn into the crust and refrigerate at least 3 hours. To serve, sift cocoa over top.