“You Took the Words Right Out of My Mouth, Must Have Been When You Were Kissing Me” Frozen Maple-Mousse Pie (“My Lips Are Sealed” Whipped Cream On The Side!)

By Jackie DeKnock  ,   

September 20, 2015

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  • Cook: 1 hr
  • 1 hr

    1 hr

  • Yields: 5 to 6 servings (Yep, more leftovers. This freezes well of course.)


¾ cup fine chocolate cookie crumbs (or gingersnap cookie crumbs, your call)

½ cup pure maple sugar or coconut sugar

Pinch of sea salt

3 tablespoons unsalted butter, melted

2 large egg whites, at room temperature

½ cup pure maple syrup (Dark Canada No 3 or similar if possible as it adds more intense flavour, otherwise use whatever you have)

1 cup heavy 35% cream


Preheat oven to 375 degrees.

Mix crumbs with 1/8 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes 15 Minutes. Bake chilled crust 10 minutes 10 Minutes , cool to room temperature, then place in freezer.

Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/8 cup water, bring to a boil and cook until mixture is approximately 230 degrees F. on a candy thermometer (if you have one...if not, boil until it's really, really hot)! Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 2 tablespoons maple syrup. Refrigerate.

Whip cream until stiff. Fold into egg white mixture. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours 240 Minutes. When frozen, cover with plastic wrap until ready to serve.

Don’t thaw pie for serving, serve frozen! Dust top with remaining tablespoon maple sugar or coconut sugar and serve.

1 hour, plus at least 4 hours’ freezing.

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