Coco Mocha Mousse Pie
Smooth and creamy, this pie is exceptional when paired with our Coconut-Shortbread Piecrust.
- In a small saucepan, sprinkle the gelatin over the water and let stand for one minute. Over low heat, stir until gelatin is completely dissolved.
- In a medium bowl, combine the cream of coconut, Kahlúa (or coffee) and cocoa. Stir in the gelatin mixture. Chill for 10 minutes.
- Remove mixture from refrigerator and gently fold in the whipped cream until well combined. Pile into 9-inch baked pie crust.
- Chill two hours or until set. Garnish with chocolate curls or a sifting of cocoa powder. Refrigerate leftovers.
Recipe editor Patricia Mitchell