Chocolate Mint Mousse Pie

Photo by Kerry J.
Adapted from hersheys.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hersheys.com

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 SPECIAL DARK Cocoa

  • 1

    cup (1/2 pt.)cold whipping cream

  • 1

    teaspoon vanilla extract

  • 1

    baked 8-inch or 9-inch pie crust , cooled

  • MINT CREAM TOPPING (recipe follows)

Directions

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. 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. Prepare MINT CREAM TOPPING; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie. 6 to 8 servings. 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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