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Home -> Baked Goods -> Pastries
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Brownie Crust: 1/4 cup water 2 tsp. instant espresso powder 14 ounce package fudge brownie mix 1/4 cup vegetable oil 1 large egg 1/2 cup chopped pecans
Mousse: 1 cup milk 1 tbsp. coffee-flavored liqueur 1 tsp. instant espresso powder 3.5 ounce package chocolate mousse mix
whipped cream shaved chocolate
Directions
For Brownie Crust: Preheat oven to 350 degrees. Butter the bottom of a 9 inch pie plate. Stir together the water and espresso powder in a small bowl until espresso dissolves. Combine brownie mix, oil, egg and espresso mixture in a small bowl. Stir 1 minute until well combined. Stir in the pecans. Scrape batter into the prepared pie plate and spread evenly. Bake 25 to 35 minutes until a toothpick comes out clean. Cool crust completely on a rack. Run a spatula or knife around edges to loosen.
For Mousse: Stir together milk, liqueur and espresso powder in a large bowl until espresso dissolves. Add mousse mix and beat on low speed to blend. Increase mixer to high and beat 3 to 3 1/2 minutes until mixture thickens. Freeze mousse 15 to 20 minutes, stirring occasionally, until thickened enough to mound. Spread chilled mousse over crust and refrigerate 1 1/2 to 2 hours until mousse is set.
Before serving set pie out for a few minutes at room temperature. Garnish with whipped cream and chocolate shavings if desired.
Serves 8 to 10.
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