Cappuccino Mousse Pie

Makes 8
Prep 25 m
Chill 180 m
Bake 7 m





  1. 1 of 1 Heat oven to 350 degrees F. Coat decorative 9-inch pie plate with nonstick cooking spray.

Prepare Crust:

  1. 1 of 2 Combine crumbs and sugar in small bowl. Stir in melted butter until blended. Scrape into pie plate; pat in even layer over bottom and up sides of plate.
  2. 2 of 2 Bake in 350 degrees F oven for 7 minutes. Transfer to wire rack to cool.

Prepare Filling:

  1. 1 of 6 Combine 1/4 cup of the coffee and gelatin in small bowl to soften, about 5 minutes.
  2. 2 of 6 Heat remaining coffee, espresso powder and sugar in saucepan to bare simmer; stir in gelatin mixture to dissolve. Remove from heat. Whisk in yolks. Cook over low heat just until thickened; do not let boil.
  3. 3 of 6 Remove from heat. Stir in liqueur. Cool over ice water, stirring occasionally, until consistency of raw egg whites.
  4. 4 of 6 Meanwhile, beat egg-white powder and water in small bowl until peaks form. Beat cream in second bowl until stiff peaks form.
  5. 5 of 6 Fold beaten egg-white mixture into coffee mixture. Fold in 1 cup whipped cream; reserve remaining whipped cream for garnish. Scrape egg-white mixture into pie plate, spreading evenly. Chill at least 3 hours or overnight.
  6. 6 of 6 To serve, garnish with remaining whipped cream and espresso beans. Dust with cocoa powder.
Nutrition Information for Cappuccino Mousse Pie
Servings Per Recipe: 8
Per Serving: 42 g carb., 30 g Fat, total, 461 kcal cal., 5 g pro., 166 mg sodium, 138 mg chol.