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Frozen Maple Mousse Pie

 Frozen Maple Mousse Pie
A homemade crust made with ginger cookie crumbs really complements the maple syrup in this frozen refresher. It’s a cool yet comforting finale to a holiday meal. —Deirdre Cox, Kansas City, Missouri
8 ServingsPrep: 25 min. + freezing Bake: 10 min. + cooling


  • 1-1/2 cups gingersnap cookie crumbs (about 30 cookies)
  • 1/4 cup butter, melted
  • 2 tablespoons confectioners' sugar
  • 1/2 cup maple syrup
  • 4 egg yolks
  • 2 tablespoons dark rum
  • 1-1/3 cups heavy whipping cream
  • Additional gingersnap cookie crumbs


  • Preheat oven to 350°. Combine cookie crumbs, butter and
  • confectioners' sugar; press onto the bottom and up the sides of a
  • greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned.
  • Cool on a wire rack.
  • In a double boiler or metal bowl over simmering water, constantly
  • whisk the maple syrup and egg yolks until mixture reaches 160°.
  • Remove from the heat; beat mixture for 5 minutes or until thickened.
  • Stir in rum.
  • In a large bowl, beat cream until soft peaks form; fold into maple
  • mixture. Spoon into prepared crust. Cover and freeze 4 hours or
  • until set. Garnish with cookie crumbs if desired. Yield: 8 servings.