Frozen Maple Mousse Pie Recipes

MAPLE MOUSSE

Steps:

• In a small saucepan over medium heat, heat 3/4 cup syrup just until it simmers. Reduce heat to low. Whisk a small amount of hot syrup into egg yolks; return all to the pan, whisking constantly. Cook and stir until mixture is thickened and reaches 160°. Transfer to a large bowl; set bowl in ice water and stir for 2 minutes. Cool to room temperature. , In a large bowl, beat cream until stiff peaks form. Gently fold into the syrup mixture. Spoon into dessert dishes. Chill for at least 2 hours. If desired, top with additional whipped cream. Just before serving, drizzle with remaining syrup and sprinkle with hazelnuts.

FROZEN PUMPKIN MOUSSE PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
• In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
• When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
• Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
• Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.

FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE

Steps:

• Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
• Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
• Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
• Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
• Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.

FROZEN MAPLE MOUSSE PIE

Steps:

• 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.

FROZEN MAPLE-MOUSSE PIE

Steps:

• CRUST: 1. Preheat oven to 350. Spread pecans on rimmed baking sheet and bake for about 8 min until fragrant, and cool. Pulse pecans, sugar, nutmeg and salt in processor until finally chopped. Add butter and pulse. Press crumbs into 9-in springform, refrigerate until firm. MOUSSE: Boil maple syrup in a medium saucepan. Simmer over moderate heat until slightly reduced and candy thermometer registers 235, about 8 minutes. In a standing electric mixer with whisk, beat egg whites and cream of tartar until firm peaks form. With mixer at medium speed, drizzle hot syrup onto whites and beat until incorporated. Increase speed to high and beat meringue until cooled to room temp, about5 minutes. In a large bowl, beat heavy cream with vanilla until soft peaks form. Fold meringue into whipped cream until blended. Scrape mousse into crust and spread evenly. Freeze until firm, at least 8 hours or overnight. CANDIED CRANBERRIES: Put cranberries in large heat-proof bowl. Combine sugar and water in small saucepan and bring to simmer, stirring to dissolve sugar. Pour syrup over cranberries and cover with plastic wrap. Put bowl over saucepan of simmering water and cook undisturbed over very low heat until syrup is rosy and cranberries are tender but not broken down, about 45 minutes. Remove bowl and cool, refrigerate until chilled. MAKE AHEAD: Mousse pie can be frozen for up to 4 days. Cranberries can be refrigerated up to 4 days.

FROZEN MAPLE MOUSSE PIE

Steps:

• 1. Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer. 2. Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate. 3. Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve. 4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate. 5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.

FROZEN MAPLE MOUSSE PIE

Steps:

• Add 2 inches of water in a medium saucepan; bring the water to a bare simmer.
• Whisk the egg yolks and maple syrup together in a medium stainless steel bowl and place the bowl over the simmering water, making sure that the bottom of the bowl doesn't touch the water.
• Heat the egg/maple mixture, whisking constantly, until it registers 160° on an instant-read thermometer.
• Remove the bowl from the pan; using an electric mixer, beat the egg/maple mixture for about 5 minutes or until it is cool and thick; stir in the rum.
• In another medium mixing bowl, whip the heavy cream, using an electric mixer, until soft peaks form.
• Gently fold the whipped cream into the egg/maple mixture.
• Scrape the filling into the prepared pie crust.
• Cover the pie with plastic wrap and refrigerate until the filling is completely set (at least 6 hours and up to 1 day)--I don't know why this pie is called frozen.