Cappuccino Mousse Pie Recipes

CAPPUCCINO PIE

Steps:

• For Chocolate Cookie Crust: Place cookies in food processor and blend until fine cookie crumbs are formed. Add melted butter, and pulse food processor 3-4 additional times. Spray a 9-inch deep dish pie plate with baking spray and press the cookie crumb mixture into the bottom and up the sides of the pie plate. Place pie plate in freezer to chill for 10-15 minutes.
• For Cappuccino Pie: Chill a large metal or glass bowl and wire whisk in the freezer for 15 minutes.
• Meanwhile, in a large bowl, whisk together milk, coffee, pudding mix and ½ cup heavy cream. Set aside.
• Add remaining 1½ cups heavy cream, powdered sugar and vanilla to chilled bowl. Using a large hand-held whisk or an electric mixer, whip cream until it begins to thicken. Continue to whip cream until soft peaks begin to form. Use caution and do not over mix.
• Fold half of the whipped cream mixture into the pudding mixture, being careful not to over mix. Pour pie filling into prepared pie crust and store remaining whipped cream in refrigerator until ready to serve.
• Place pie in freezer and freeze for 4-6 hours, or until frozen. When ready to serve, remove pie from freezer and let sit at room temperature for 15 minutes.
• Meanwhile, place 8-10 chocolate sandwich cookies in food processor and blend until large cookie crumbs are formed.
• Right before slicing, spread remaining whipped cream on top of pie and top with large cookie pieces. Slice and serve immediately.

CAPPUCCINO MOUSSE

Steps:

• Freeze a metal or glass mixing bowl and beaters for about 10 minutes.
• In a small saucepan, add water and sprinkle gelatin over top.
• Let stand for 1 minutes.
• Cook on medium heat for about 1 minute or until gelatin dissolves.
• Add espresso powder, stirring constantly until espresso powder dissolves.
• Remove gelatin mixture from heat.
• In a large bowl, combine sweetened condensed milk, vanilla and espresso mixture; stir until well blended.
• Remove mixing bowl and beaters from freezer.
• In chilled bowl, beat whipping cream untilshiff peaks form.
• Fold into espresso mixture.
• Spoon into cups; cover and chill.
• Serve with whip cream and sprinkle of cinnamon on top.

BROWNIE CAPPUCCINO MOUSSE PIE

Steps:

• 1. Preheat oven to 350F. Grease a 9" pie pan; set aside.
• 2. Prepare brownie batter as directed on package. Pour into prepared pan.
• 3. Bake brownie just until it tests done; remove from oven and let cool to room temperature.
• 4. Meanwhile, combine milk and instant mousse mix and whip for 5 minutes.
• 5. Pile prepared mousse into cooled brownie base, and chill until serving time.

CAPPUCCINO MOUSSE

Steps:

• In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
• In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
• Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.

CAPPUCCINO PIE

Steps:

• Pour the milk into a medium bowl.
• Add the pudding mixes,coffee and hlaf the whipped topping.
• Whisk for 1 minute (the mixture will be thick).
• Spread in the pie shell.
• Spread the remaining whipped topping over the top.
• Chill.

CHOCOLATE CAPPUCCINO MOUSSE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, powdered sugar, butter and pecans.
• Mix using 2 knives.
• Pat onto bottom of and up sides of 9-inch pie plate.
• Bake 15 minutes or until done.
• Remove from oven and cool.
• Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
• Mix well.
• Fold in whipped cream.
• Spoon into cooled crust and refrigerate at least 3 hours before serving.
• Garnish with chocolates and/or pecans.