With the weather warming up here in the lovely suburbs of Chicago, I decided to make a frozen mousse pie.
This recipe is unlike anything I’ve ever made or tasted. It is from a cookbook I am borrowing from my mom, who borrowed it permanently from her mom (but shhh she doesn’t know).
Nutbread and Nostalgia: Favorite Recipes from the Junior League of South Bend, Indian (1979). It is the cutest cookbook with really good recipes, and it was hard to choose one to make because I want to make them all. My grandparents have a cottage about 1 1/2 hours away from South Bend, and we drive through it when we take day trips to Shipshewana to eat home cooked Amish food.
The crust for this pie is a hazelnut meringue. It adds a Nutella-y flavor to the pie and the cookie-like consistency of the meringue gives it great texture.
Stiffened egg whites and ground hazelnuts are an excellent combination.
That whipped cream though…..mmmm mmm mmmm.
The mousse comes alive when these two ingredients are folded together.
Who sometimes is less assistive and more disruptive. At least she was just crawling through and around my legs and not pulling my pants down.
The end result is this frozen, creamy, delicious, Nutella-y, coffee like pie. So many adjectives for this one.
Cheers to warm weather, sunshine on my shoulders, and frozen mousse pies.
- 4 egg whites
- 2/3 cup sugar
- 1 cup finely ground hazelnuts or walnuts
- 1/2 cup chocolate chips (I like bittersweet)
- 1 T. instant espresso
- 2/3 cup sweetened condensed milk
- 1/4 cup light corn syrup
- 1 tsp vanilla
- 1 cup whipping cream, whipped
- For the crust: Beat egg whites until frothy. Gradually add sugar, 1 tablespoon at a time, beating at high speed. Continue to beat until stiff. Gently fold in ground nuts by hand. Turn into a buttered and floured 9 inch pie pan. Spread evenly over bottom and up the sides. Bake at 275 for 1 hour. Leave in a turned off oven for 2 hours. Chill well before filling.
- For Espresso Mousse Filling: In top of double boiler, place chocolate chips, espresso, condensed milk, and corn syrup. Stir until chocolate is melted. Add vanilla. Cool and chill in refrigerator. Fold in whipped cream. Turn into pie shell and freeze.
- Garnish with raspberries, strawberries, and/or mint leaves.
- The meringue recipe makes a lot more than needed for the pie shell. I piped the rest onto a cookie sheet and made little meringue cookies. I baked them at the same temperature and time as the pie shell.
- *the original recipe calls for instant coffee