Karens White Russian Mousse Pie Recipe Foodcom

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.

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:

• Mousse:.
• Prepare mousse the day before.
• Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
• Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
• Cool for two minutes.
• In medium size mixing bowl, stir together sugar and cocoa.
• Add whipping cream and vanilla.
• With hand mixer, beat (medium speed) until stiff.
• Pour in gelatin mixture and beat until well blended.
• Cover and refrigerate.
• Makes about 1 cup.
• Thick Caramel Sauce:.
• Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
• When sugar starts to melt, stir constantly with a whisk.
• As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
• Continue to whisk briskly until the butter has melted, then remove from heat.
• Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
• Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
• Store in the refrigerator for up to 2 weeks.
• Crust:.
• Melt butter.
• Combine graham cracker crumbs, butter, sugar and nutmeg.
• Press into a 9 inch pie plate or 8 inch square cake pan.
• Chill in refrigerator 2 hours before filling.
• Filling:.
• Allow cream cheese to soften.
• Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
• Lightly toast pecans, stir into caramel and pour into bottom of crust.
• Gently spread cream cheese mix over the caramel.
• Gently spread mousse over cream cheese.
• Cover and refrigerate for 1 hour.
• Serve.

Steps:

• Place chocolate chips in a glass bowl alongwith half of the whipping cream.
• Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
• Allow the mixture to cool.
• In the meantime, beat the rest of the whipping cream till soft peaks form.
• Add vanilla and sugar and beat continuously.
• Slowly add the chocolate mixture and mix well.
• Place in the chocolate pie crust.
• Refrigerate for several hours before serving.

Steps:

• Pour the cold water into a blender and sprinkle with the gelatin.
• Let stand for 1 minute.
• Add the hot cream and process at low speed until gelatin is completely dissolved, about 2 minutes.
• Add the cream cheese, juice concentrate, sugar and vanilla; process until blended.
• Chill until mixture is slightly thickened, about 15 minutes.
• Pour into crust and chill until firm.
• Garnish with slices of orange, lime, or other fresh fruit.
• (If you take a slice of fruit and make a cut in it from the center to the outside, you can then twist it to make a pretty garnish.) NOTE: Instead of orange, you can make this with frozen lemonaide, limeaide, tangerine juice, frozen pina colada mix, strawberry concentrate, etc.
• If you do use a sweetened concentrate like lemonaide, cut the added confectioner's sugar in half.