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Coffee: Cappuccino Mousse Pie

Source of Recipe

Family Circle Holiday Cakes & Cookies, 1999


List of Ingredients

CRUST
1 1/2 cups chocolate cookie crumbs -- about 30 chocolate wafers, crumbled
1/4 cup sugar
6 tablespoons butter -- melted

FILLING
1 envelope unflavored gelatin
3/4 cup double-strength brewed coffee -- cooled
1 teaspoon espresso powder or 2 teaspoons instant-coffee powder
1/2 cup sugar
2 egg yolks
1/3 cup coffee liqueur
1/4 cup egg-white powder
1/4 cup cold water
1 1/2 cups heavy cream
chocolate-covered espresso beans and
unsweetened cocoa powder -- for garnish


Recipe

Heat oven to 350ºF. Coat decorative 9-inch pie plate with cooking spray. Crust: Combine crumbs and sugar in small bowl. Stir in the melted butter until blended. Scrape into the prepared pie plate; pat in even layer over bottom and up sides of plate. Bake in 350ºF oven for 7 minutes. Transfer to wire rack to cool. Filling: Sprinkle gelatin over 1/4 cup of the coffee in small bowl. Let stand to soften, about 5 minutes.

Heat remaining coffee, the espresso powder and sugar in saucepan to a bare simmer; stir in gelatin mixture to dissolve. Remove from heat. Whisk in the yolks (photo 1, below). Cook over low heat, stirring, just until thickened, 12 minutes; do not let boil. Remove from heat. Stir in liqueur. Cool over ice water, stirring occasionally, until consistency of raw egg whites.

Meanwhile, beat egg-white powder and water in small bowl until peaks form. Beat cream in second bowl until stiff peaks form. Fold beaten egg-white mixture into coffee mixture. Fold in 1 cup whipped cream (photo 3); reserve remaining whipped cream for garnish. Scrape the egg-white mixture into pie plate, spreading evenly. Chill for at least 3 hours or overnight. To serve, garnish with remaining whipped cream and espresso beans. Dust with cocoa powder. Makes: 8 servings.