Coco Mocha Mousse Pie
Smooth and creamy, this pie is exceptional when paired with our Coconut-Shortbread Piecrust.
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.
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