Best Coffee Mousse Pie Recipes

RUM COFFEE CHOCOLATE MOUSSE PIE

RUM COFFEE CHOCOLATE MOUSSE PIE image

Categories Chocolate Dessert Freeze/Chill Thanksgiving

Yield 8 pieces

Number Of Ingredients 10

Ingredients

Crust
1-1/2 cups finely crushed Oreo cookie crumbs
3 tbsp. melted butter
Ingredients
1/4 cup (60 ml) sugar
2 tbsp (30 ml) rum (can double this amount)
1/4 lb (.1 kg). semi-sweet or sweet chocolate
2 tbsp (30 ml) whipping cream
2 stiffly beaten egg whites
2 cups (475 ml) whipped cream

Steps:

1. To make the crust, generously butter a 9 inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Preparation Mousse Cook sugar and rum over very low heat until dissolved but not colored brown. Melt chocolate in double boiler. When chocolate is melted stir in 2 tbsp (30 ml) whipping cream. Add sugar and rum mixture and stir until smooth. When the mixture is cool but not chilled, fold in egg whites. Fold the combination very gently into 2 cups (475 ml) whipped cream. Chill in shervet glasses at least 2 hours before serving. Comments The recipe is from the 1964 Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Published by The Bobbs Merrill Co., Inc.

COFFEE MOUSSE PIE

Coffee Mousse Pie image

A recipe from the issue of January 2007 of Coup de pouce. This is a recipe that is not expensive. And a few ingredients required.

Provided by Boomette

Categories Pie

Time 1h1m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons instant coffee
1/4 cup water
1 (7 g) packet unflavored gelatin
300 ml Eagle Brand Condensed Milk
2 cups Cool Whip
1 (9 inch) graham cracker pie crusts
chocolate, grated (obtional)

Steps:

In a small bowl, mix coffee and water. Sprinkle with gelatine and let soften 5 minutes. Cook in microwave for about 15 seconds. Stir and repeat the same step, if needed, until gelatine has completely melted and coffee is dissolve. Let rest for 5 minutes.
In a large bowl, mix eagle brand and gelatine mixture. With a spatula, add the cool whip to the cool whip mixture by folding delicately. Pour the mixture in the graham crust and put in the fridge for 45 minutes or until the filling is set. Sprinkle with chocolate if wanted.

Nutrition Facts : Calories 364.7, Fat 16.4, SaturatedFat 8.3, Cholesterol 16.3, Sodium 238, Carbohydrate 50, Fiber 0.5, Sugar 41.8, Protein 6.1

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