Frozen Maple Mousse Pie Recipe

Frozen Maple Mousse Pie Recipe
Frozen Maple Mousse Pie Recipe photo by Taste of Home
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Frozen Maple Mousse Pie Recipe

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

Ingredients

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

Directions

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.
Originally published as Frozen Maple Mousse Pie in Taste of Home Christmas Annual Annual 2013, p133

  • 1-1/2 cups gingersnap cookie crumbs (about 30 cookies)
  • 1/4 cup butter, melted
  • 2 tablespoons confectioners' sugar
  • FILLING:
  • 1/2 cup maple syrup
  • 4 large egg yolks
  • 2 tablespoons dark rum
  • 1-1/3 cups heavy whipping cream
  • Additional gingersnap cookie crumbs
  1. 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.
  2. 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.
  3. 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.
Originally published as Frozen Maple Mousse Pie in Taste of Home Christmas Annual Annual 2013, p133

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