Mocha Ice Cream Pie

To prepare the crust: Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.

To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.

Combine water, cocoa powder and espresso (or coffee) powder in a small bowl; stir until the powders are dissolved. Gently fold the cocoa-espresso mixture into the yogurt-cream mixture.

Spread the flavored yogurt-cream mixture into the cooled crust. Top with chocolate-covered espresso beans. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.