Directions

1. 1

   Preheat oven to 325°F. Pulse the graham crackers in a food processor until they resemble fine breadcrumbs. Transfer to a bowl and stir in the melted butter, light brown sugar, and cinnamon until the mixture is evenly moistened.

2. 2

   Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass. Bake for approximately 12 minutes until fragrant and light golden brown. Remove from oven and cool completely on a wire rack.

3. 3

   While the crust cools, prepare the pudding: In a small bowl, sprinkle the unflavored gelatin over the boiling water and stir constantly until completely dissolved. Set aside.

4. 4

   In a medium saucepan, whisk together the sugar, cocoa powder, instant espresso powder, cornstarch, cinnamon, and salt. Gradually whisk in the lowfat milk until smooth and no lumps remain.

5. 5

   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and reaches a boil, approximately 10 minutes. The mixture should coat the back of a spoon.

6. 6

   Remove the saucepan from heat. Stir in the chopped bittersweet chocolate and Kahlúa liqueur until the chocolate is completely melted and incorporated. Stir in the vanilla extract and the reserved dissolved gelatin until well combined.

7. 7

   Pour the warm pudding mixture into the cooled crust. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until firmly set.

8. 8

   Before serving, place the cold heavy cream and powdered sugar in a large mixing bowl. Beat with an electric mixer on high speed until soft peaks form, approximately 2–3 minutes.

9. 9

   Dollop or pipe the whipped cream onto the chilled pie. Dust the top generously with unsweetened cocoa powder. Slice and serve immediately.