Chocolate Mocha Custard Pie in a Choco Almond Graham Crust



6 regular graham crackers
½ C unsalted almonds
1/3 C white granulated sugar
2 T cocoa powder
6 T salted butter, melted


1 14 oz. can sweetened condensed milk
1 8 oz. container plain Greek yogurt
1 T cocoa powder
1 T cold, strong brewed coffee
½ t vanilla extract
2 eggs, beaten
Whipped cream and toasted almonds for garnish


  • In a food processor, mix all the crust ingredients except the butter into a coarse meal. Add the butter and pulse just until blended. Press into and up the sides of a 10 inch buttered pie plate to form a crust. Cook in a 375 degree oven for 20 minutes. Let cool completely.
  • In a mixing bowl, fully combine with a whisk all ingredients except eggs. Then when blended add the eggs and continue to whisk until well incorporated. Pour into cool crust and cook in a 375 degree oven for about 20 minutes until top looks cooked and when you jiggle, only the center appears to move slightly. Remove and cool. Then refrigerate for at least 6 hours. Garnish with whipped cream and toasted almonds.

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