Frozen Maple Mousse Pie Recipes

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FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE



Frozen Maple Mousse Pie With Chocolate-Maple Sauce image

This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust. The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 9

1 1/2 cups fine chocolate cookie crumbs
1 cup maple sugar
Pinch of salt
6 tablespoons unsalted butter, melted
3 large egg whites, at room temperature
1 cup pure maple syrup, preferably Grade B
2 cups heavy cream
4 ounces unsweetened chocolate
1/2 teaspoon vanilla extract

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.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 210 milligrams, Sugar 38 grams, TransFat 0 grams

FROZEN MAPLE MOUSSE PIE



Frozen Maple Mousse Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts :

FROZEN LIME MOUSSE PIE



Frozen Lime Mousse Pie image

This is a great light dessert. Perfect for summer but great any time. It always gets raves from my company.

Provided by Yvonne Sapach

Categories     Pie

Time 28m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 8

2/3 cup lime juice
1/4 cup sugar
2 teaspoons gelatin
1 (14 ounce) can condensed milk
2 drops green food coloring
1 tablespoon lime rind
1 cup whipping cream
1 graham cracker pie crust

Steps:

  • Mix lime juice and sugar in a saucepan.
  • Sprinkle gelatin over and let stand 1 minutes.
  • Heat, stirring for 3 minutes.
  • Whisk in condensed milk, food coloring, and lime rind.
  • Cover and refrigerate for 15 minutes or til slightly thickened.
  • Whip the cream and fold into lime mixture.
  • Pour into crust.
  • Freeze 6 hours or until firm.
  • I garnish with additional whipped cream.

FROZEN MAPLE MOUSSE WITH SAUTEED MAPLE APPLES



Frozen Maple Mousse With Sauteed Maple Apples image

Provided by Molly O'Neill

Categories     dessert

Time 6h45m

Yield 4 servings

Number Of Ingredients 6

3 egg yolks
1/2 cup maple syrup
1/2 cup heavy cream
2 tart apples
2 tablespoons unsalted butter
1/2 cup maple syrup

Steps:

  • To make the mousse, whisk the yolks and maple syrup together in a stainless steel bowl. Place over a pan of barely simmering water and cook, whisking until the mixture reaches 170 degrees on a candy thermometer (it will get quite thick), about 25 minutes. Strain through a fine-mesh sieve and let cool.
  • Whip the cream into firm peaks. Stir 1/3 of the whipped cream into the maple mixture. Gently fold in the remaining cream. Divide the mixture among 4 small pudding dishes or goblets. Freeze at least 6 hours.
  • Meanwhile, peel, core and cut the apples into 1/2-inch dice. Melt the butter in a medium skillet over medium-high heat. Add the apples and saute until lightly browned, about 5 minutes. Add the maple syrup, turn the heat to low and simmer for 5 minutes. Set aside at room temperature.
  • To serve, spoon the apples over the mousse.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 27 milligrams, Sugar 57 grams, TransFat 0 grams

FROZEN MAPLE MOUSSE PIE



Frozen Maple Mousse Pie image

If available, use grade B maple syrup (rather than the more expensive grade A) for the most maple flavor. Chill time included in cook time.

Provided by ratherbeswimmin

Categories     Pie

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 5

4 large egg yolks
1/2 cup pure maple syrup
2 tablespoons dark rum
1 1/3 cups heavy cream, chilled
1 (9 inch) prepared graham cracker crusts

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.

Nutrition Facts : Calories 496.4, Fat 32.5, SaturatedFat 15.3, Cholesterol 212.3, Sodium 255.4, Carbohydrate 45.9, Fiber 0.6, Sugar 31.4, Protein 4.5

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