Best 2 Coffee Mousse Pie Recipes
Welcome to the delectable world of coffee mousse pie, where rich, velvety textures entwine with the enchanting aroma of freshly brewed coffee. This tantalizing dessert combines the intensity of caffeine with a symphony of sweet and creamy flavors, promising an unforgettable culinary experience. Whether you're a coffee aficionado craving a unique treat or a dessert enthusiast seeking something extraordinary, this journey into the realm of coffee mousse pie will guide you in creating a masterpiece that will captivate your taste buds and leave you yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
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, prepare it up to 24 hours in advance and store it in the refrigerator. When ready to serve, let it sit at room temperature for 30 minutes before serving.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess dough around the edges.
- To make the pie crust, you can use a pre-made crust or follow the recipe in the article. If you're using a pre-made crust, be sure to pre-bake it according to the package directions.
- To make the coffee glaze, simply combine powdered sugar, coffee, and milk until smooth. You can adjust the consistency of the glaze by adding more or less milk.
Conclusion:
Coffee Mousse Pie is a delicious and elegant dessert that is perfect for any occasion. With its creamy coffee mousse filling, rich chocolate crust, and smooth coffee glaze, this pie is sure to impress your guests. So next time you're looking for a special dessert, give this Coffee Mousse Pie a try.
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