Chocolate Mint Mousse Pie Recipe

Ingredients
<br>- 1 teaspoon unflavored gelatin
<br>- 1 tablespoon cold water
<br>- 2 tablespoons boiling water
<br>- 1/2 cup sugar
<br>- 1/3 cup HERSHEY®'S Cocoa or HERSHEY®'S Dutch Processed Cocoa
<br>- 1 cup cold whipping cream
<br>- 1 teaspoon vanilla extract
<br>- 1 baked 8- or 9-inch pie crust, cooled
<br>- MINT CREAM TOPPING (recipe follows)
<br>- 1 cup cold whipping cream
<br>- 2 tablespoons powdered sugar
<br>- 1/4 teaspoon peppermint extract
<br>- several drops green food color
<br><p></p>Directions
<br>step 1: Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
<br>step 2: Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally.  Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.
<br>step 3: Prepare MINT CREAM TOPPING; spread  over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie.
<br>step 4: MINT CREAM TOPPING:  Beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1/4 to 1/2 teaspoon peppermint extract and several drops green food color in medium bowl until stiff. About 2 cups topping.
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Ingredients
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 1/2 cup sugar
- 1/3 cup HERSHEY®'S Cocoa or HERSHEY®'S Dutch Processed Cocoa
- 1 cup cold whipping cream
- 1 teaspoon vanilla extract
- 1 baked 8- or 9-inch pie crust, cooled
- MINT CREAM TOPPING (recipe follows)
- 1 cup cold whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon peppermint extract
- several drops green food color

Directions
step 1: Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
step 2: Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.
step 3: Prepare MINT CREAM TOPPING; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie.
step 4: MINT CREAM TOPPING: Beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1/4 to 1/2 teaspoon peppermint extract and several drops green food color in medium bowl until stiff. About 2 cups topping.

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