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Mocha Mousse Pie Recipe

Mocha Mousse Pie Recipe photo by Taste of Home

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Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.

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Mocha Mousse Pie Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 15

Ingredients

1-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
2 tablespoons instant coffee granules
2 tablespoons sugar
1 teaspoon vanilla extract
1 chocolate crumb or graham cracker crust (9 inches)
Chocolate shavings, optional

Directions

In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool.
Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping.
Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours.
Garnish with chocolate shavings if desired. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 474 calories, 36 g fat (20 g saturated fat), 82 mg cholesterol, 128 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Mocha Mousse Pie in Quick Cooking September/October 1999, p57

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Mocha Mousse Pie

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Reviewed on Aug. 03, 2009 by emilykac

The pie is terrible if you use 2 Tablespoons! I think 2 teaspoons would be much more appropriate.

Reviewed on Jul. 06, 2008 by LCofNC

I believe there was a typographical error in this recipe. The coffee flavor severely overpowers everything else! I think the recipe meant to call for 2 teaspoons of instant coffee-- NOT 2 Tablespoons. It's also very important to allow the pie to chill for 2+ hours, before serving.