Karens White Russian Mousse Pie Recipe Foodcom

Steps:

• For crust: Combine first 3 ingredients in 9-inch springform pan; press into bottom and up sides. Refrigerate until firm.
• For filling: Sprinkle gelatin over water in small bowl. Set in pan of simmering water and stir until dissolved. Whisk yolks and 4 tablespoons sugar in large bowl until thickened and light. Gradually whisk in dissolved gelatin. Blend in 1/2 cup plus 1 tablespoon Kahlua and vodka. Set in larger bowl filled with ice and stir until mixture thickens, about 5 minutes.
• Beat egg whites to soft peaks. Gradually add remaining 3 tablespoons sugar and beat until stiff and shiny. Fold into gelatin mixture. Beat 1/2 cup cream to stiff peaks. Fold into gelatin mixture. Turn filling into crust. Refrigerate pie at least 3 hours or overnight.
• For topping: Beat 1 cup whipping cream to soft peaks. Add 3 tablespoons Kahlua and 2 tablespoons sugar and beat to stiff peaks. Swirl topping over pie. Garnish with chocolate curls, if desired. Serve chilled.

Steps:

• 1. Kahlua Browned Butter Crust: In a saucepan, heat butter until lightly browned. Remove from heat. Add kahlua. Stir in cookie crumbs and sugar; blend well. Reserve 1/2 cup of mixture for pie's center. Press remaining crumbs firmly over bottom and sides of buttered 9-inch pie pan; chill.
• 2. Filling: Soften gelatine in cold water; let stand 5 minutes. Dissolve over hot water. Beat egg yolks with 4 Tablespoons sugar until thick and lemon-colored. Gradually beat in kahlua and vodka. Cool, stirring occasionally, until mixture thickens slightly. Beat egg whites until frothy; then, one at a time, beat in 3 Tablespoons sugar until stiff peaks form. Fold into kahlua-gelatine mixture. Whip cream until stiff peaks form; fold in. Chill mixture a few minutes,until it mounds on a spoon. Turn 1/2 into chilled crust. Sprinkle with reserved crust mixture. Top with remaining filling; shill several hours or overnight. Before serving, swirl Kahlua Cream topping over pie. Garnish with white and chocolate curls of chocolate and white chips.
• 3. Kahlua Cream Topping: Whip cream with kahlua until stiff peaks form. Spread on pie. Garnish. See Kahlua Black Russian Pie too!

Steps:

• Combine the sugar and egg yolks in the top of a double boiler over barely simmering water.
• Heat the mixture, whisking constantly, until thick enough to coat the back of a spoon, about 7-8 minutes.
• Remove pan from heat; whisk in bourbon; remove insert from the double boiler and set the custard aside to cool.
• When the custard has cooled, pour the coffee into a small bowl; sprinkle the gelatin over the coffee; set aside for 5 minutes.
• Transfer the coffee mixture to a small saucepan and gently heat, whisking until the gelatin has dissolved, about 1-2 minutes.
• Remove from the heat and gradually whisk into the custard mixture.
• Scrape the custard into a large bowl and refrigerate, whisking every few minutes.
• As soon as you refrigerate the custard, using a chilled bowl and chilled beaters, beat the cream using an electric mixer, until soft peaks form.
• Add in the Kahlua and vanilla and beat briefly.
• Add in the powdered sugar and beat briefly again, until stiff but not grainy.
• As soon as the refrigerated custard shows signs of thickening, remove it from the refrigerator and whisk in about 1/2 cup of the whipped cream until smooth.
• Add the remaining whipped cream in 2 parts, gently folding the mixtures together until evenly combined.
• Transfer the filling into the chilled pie shell, smoothing the top.
• Cover with loosely tented foil and refrigerate for at least 4 hours or overnight.
• Garnish with chocolate-covered coffee beans before serving.