No-Bake Chocolate Kahlua Pie

Ingredients

For 10 servings

• •36 chocolate wafer cookies (about 4 1/2 ounces; 126 g), such as Dewey's, Oreos, or Goya Chocolate Maria Cookies (see notes)
• •113 g unsalted butter (4 ounces; 8 tablespoons), melted
• •5 g (1 teaspoon) granulated sugar
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •226 g (8 ounces) bittersweet chocolate, finely chopped
• •3 /4 teaspoon unflavored powdered gelatin
• •3 1/3 cups (790 ml) heavy cream, divided
• •7 c. à soupe (105 ml) coffee liquor, such as Kahlua, divided
• •2 c. à soupe granulated sugar (1/2 ounce; 15 g), divided
• •1 /4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

Method

1. 1.For the Crust: In a food processor, pulse 36 wafer cookies until finely ground. Place crumbs in a large bowl and toss with melted butter, 1 teaspoon sugar, 1/4 teaspoon salt, and 2 teaspoons water to evenly coat. Scrape crumbs into the bottom of a 9-inch pie plate and, using flat-bottomed drinking glass or measuring cup, compress firmly until crumbs are in a compact, even layer across bottom and sides of pan.
2. 2.For the Filling: Place chocolate in a large microwave-safe bowl and microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. (Alternatively, nest bowl over a saucepan of simmering water and melt chocolate, stirring occasionally, until melted and smooth, about 5 minutes.)
3. 3.Add 1 tablespoon (15 ml) water to a small microwave-safe bowl and sprinkle gelatin over the top. Let sit until gelatin has softened and hydrated, about 5 minutes. Microwave on high power until just melted, 10 to 20 seconds; let cool slightly.
4. 4.In a bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, combine 2 1/3 cups cream, 6 tablespoons coffee liquor, melted gelatin, 1 tablespoon sugar, and salt. Whisk on low speed until sugar is fully dissolved, about 30 seconds. Increase speed to medium-high, and continue whisking until medium peaks form, 2 to 3 minutes.
5. 5.Add 1/3 of the whipped cream mixture to the chocolate and, using a flexible spatula, fold until thoroughly combined. Add remaining cream and gently fold until cream is fully incorporated and no streaks remain. (Mixture may deflate slightly; that is okay.) Scrape into pie shell and chill until set, about 3 hours.
6. 6.To Serve: In a bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, whisk remaining 1 cup cream, remaining 1 tablespoon coffee liquor, and remaining 1 tablespoon sugar on low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and continue whisking until soft peaks form, about 1 minute. Serve with pie.