Best 2 Coffee Mousse Pie Recipes
Indulge in the heavenly symphony of flavors with our exquisite Coffee Mousse Pie. This delectable treat captivates the senses with its symphony of textures and flavors, featuring a rich, velvety coffee mousse nestled atop a crisp chocolate cookie crust. Each bite enchants the palate with the perfect balance of sweetness and bitterness, complemented by the velvety texture of the mousse and the crumbly crunch of the crust. The pie is adorned with elegant rosettes of whipped cream, adding a touch of visual delight to this culinary masterpiece. This recipe collection offers three variations to tantalize your taste buds: a classic Coffee Mousse Pie that embodies the essence of this timeless dessert, a decadent Chocolate Coffee Mousse Pie that elevates the experience with an extra layer of chocolatey richness, and a delightful No-Bake Coffee Mousse Pie that caters to those who prefer a fuss-free yet equally indulgent treat. Prepare to embark on a culinary journey that will leave you craving more.
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COFFEE MOUSSE PIE
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
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
RUM COFFEE CHOCOLATE MOUSSE PIE
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.
Tips:
- For a richer mousse, use heavy cream instead of milk.
- To make the mousse ahead of time, chill it for at least 4 hours or overnight.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off.
- To make the pie easier to slice, chill it for at least 30 minutes before serving.
- Garnish the pie with fresh berries, chocolate shavings, or whipped cream before serving.
Conclusion:
This coffee mousse pie is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate crust, creamy coffee mousse filling, and whipped cream topping, this pie is sure to be a hit with everyone who tries it.
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