No-Bake Mocha Chiffon Pie Recipe

Line the bottoms of a 9-inch springform pan with parchment paper. Set aside.

Make the crust: Place cookies in a food processor and pulse until sandy in texture. Transfer to a bowl and add butter. Stir until well moistened. Transfer mixture to prepared pan, pressing onto the bottom and 1 inch up the sides of the pan. Set aside in the refrigerator.

Meanwhile, sprinkle gelatin over cold water. Set aside to bloom for 5 minutes.

Scald 1/3 cup cream in a small pot over medium heat. Remove pot from heat and stir in egg yolks, coffee, and chocolate chips. Stir until completely melted. Transfer to a large bowl. Add bloomed gelatin and stir to dissolve completely. Let cool to room temperature.

In the bowl of an electric mixer fitted with the whisk attachment, whip 1/2 cup cream until soft peaks form. Refrigerate until ready to use.  

Using a double boiler, whip egg whites and sugar until firm, glossy peaks form. Fold into the chocolate mixture in 2 additions. Fold in chilled whipped cream until completely incorporated. Pour mixture onto the chilled crust and refrigerate until set, about 4 to 6 hours.

In the bowl of an electric mixer fitted with the whisk attachment, whip remaining cream and confectioners' sugar until soft peaks form. Whip to firm peaks and spoon on top of the pie, swirling as you go. Refrigerate for 2 to 4 hours or overnight.

Unmold from pan. Sprinkle cocoa powder on top just before serving. The pie will keep for 4 to 5 days in the refrigerator.