• Prep Time: 1 Hour
• Cool Setting Time: 2 Hours
• Total Time: 3 HoursServes: 8

Chocolate Mocha Mousse Pie

What You Need

• 1 9" Keebler^® Ready Crust^® Chocolate Pie Crust
• 1 cup chocolate espresso mousse (see prep instructions below)
• 2 5.9 oz. instant chocolate pudding mix packages
• 4 cups cold milk
• 2 cups whipped topping
• 1 Tbsp instant espresso powder
• 2 ½ cups whipped topping
• 10 chocolate shaving "logs" (see prep instructions below)
• 8 oz. dark chocolate
• 1 Tbsp instant espresso powder

How To Make It

1. 1. Prepare chocolate espresso mousse:
2. - In a mixing bowl or stand mixer, vigorously whisk pudding mix with 4 cups of cold milk (DO NOT FOLLOW PACKAGE INSTRUCTIONS) and instant espresso powder.
3. - Working quickly, fold in 2 cups of whipped topping, until mixture is 1 solid color and has started to thicken.
4. - Quickly follow next steps in the pie building instructions to ensure the filling sets in the crust.
5. 2. Pour chocolate espresso mousse into Keebler^® Ready Crust^® Chocolate Pie Crust, and smooth out into an even/level layer.
6. 3. In the center of the pie, using whipped topping, make a rounded-sm "island" about ¾ of the size of the top of the pie, leaving ¼ of the outside "ring-3" exposed.
7. 4. Prepare chocolate logs:
8. - Melt high-quality chocolate over a double boiler until melted.
9. - On a cold marble surface, or on the back of a chilled baking tray, pour chocolate onto the pan.
10. - Spread out into as thin a layer as possible, as quickly as possible; the chocolate will begin to set.
11. - Once solidified and no longer shiny, at a 20° angle, press a bench scraper down and forward in a slow and steady motion, causing the chocolate to curl.
12. - Repeat with the rest of the chocolate, each time placing the curls on a parchment paper lined tray; refrigerate to set.
13. - Reserve and keep cold until use.
14. 5. Once cooled, place chocolate "logs" on whipped topping "island" in a circular pattern, overlapping to create a conical shape.
15. 6. Sprinkle the exposed topping lightly with instant espresso powder.