No-Bake Chocolate Kahlua Pie

Ingredients

• 44 chocolate wafers, divided, finely ground
• 8 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar, divided
• Pinch salt
• 8 ounces bittersweet chocolate, finely chopped
• 3/4 teaspoon powdered gelatin
• 7 tablespoons coffee liquor, divided
• 3 1/3 cups heavy cream, chilled, divided

Directions

1. In a food processor, grind 36 wafer cookies to fine crumbs. Transfer them to a large bowl, then mix in the melted butter, 1 teaspoon sugar, and 2 teaspoons water until the crumbs are evenly damp. Pack the mixture firmly across the base and up the sides of a 9-inch pie plate. Grind the remaining 8 cookies until fine, then put those crumbs aside.
2. Set the chocolate in a large heatproof bowl over a pan with water barely at a simmer. Stir as it melts, and once the chocolate is smooth, take the bowl off the heat.
3. Pour 1 tablespoon water into a small microwave-safe bowl, then scatter the gelatin over it. Leave it for 5 minutes so it can soften. Microwave on high power just until the gelatin melts, 10 to 20 seconds.
4. Whisk 6 tablespoons coffee liquor into the melted chocolate, then whisk in the melted gelatin.
5. Beat 2 1/3 cups cream with 1 tablespoon sugar until it holds medium peaks. Add the whipped cream to the chocolate in 3 batches, folding gently and stopping when the mixture is just combined. Carefully fold in the reserved chocolate wafer crumbs. Spoon the filling into the pie shell, then refrigerate until set, about 3 hours.
6. Whip the remaining cup cream with the remaining 2 teaspoons sugar until soft peaks form. Fold in the remaining tablespoon coffee liquor, and serve it alongside the pie.