Title: Cappuccino mousse pie pt 1/2
 Categories: Pies
      Yield: 1 Servings
 
  1 3/4 ts Knox unflavored gelatine
    1/2 c  Cold water, divided
    1/2 c  1% milk
    1/2 c  Plus 3 Tbsp granulated
           -sugar, divided
      3 tb Instant espresso powder or
           -regular instant
      1 ts Unsweetened cocoa
    1/8 ts Cinnamon
      1 pn Salt
      2 tb Coffee liqueur (such as
           -Kahlua)
      1 ts Vanilla extract
    1/8 ts Cream of tartar
      2 lg Egg whites, at room
           -temperature
    1/4 c  Heavy cream, chilled
      1    Chocolate Crumb Crust (see
           -below), prepared through
           -Step 2 and refrigerated
           Chocolate-covered espresso
           -beans (optional

MMMMM-------------------CHOCOLATE CRUMB CRUST------------------------
     25    Chocolate wafer cookies,
           -crumbled, about
      2 tb Canola or safflower oil
      1 tb Unsalted butter, melted
      1 tb Skim milk, or as needed
    1/2 ts Cinnamon
 
  Advance Preparation: Crust can be prepared several hours in advance;
  it must chill for at least 30 minutes before it is filled. The filled
  pie must be refrigerated for at least 3 hours, or overnight, before
  serving.
  
  Special Equipment: 9-inch pie plate, pastry brush, candy thermometer
  (optional)
  
  1. Prepare the coffee base for the mousse: In a small saucepan,
  sprinkle the gelatin over 1/4 cup of the cold water, and set aside to
  soften about 3 minutes. Then place over low heat and stir until the
  gelatin is dissolved; do not boil. Remove the pan from the heat and
  whisk in the milk, 3 Tbsp of the sugar, the espresso of coffee
  powder, cocoa, cinnamon, and salt.
  
  2. Return the pan to low heat and whisk for about 3 minutes, until the
  sugar is dissolved. Remove the pan from the heat and stir in the
  coffee liqueur and vanilla. Pour the mixture into a large heatproof
  bowl and set aside at room temperature.
  
  3. Prepare the meringue: In a 1 1/2-quart saucepan, stir together the
  remaining 1/4 cup water, remaining 1/2 cup sugar, and the cream of
  tartar. Set over medium heat and cook, gently swirling the pan
  several times, until the sugar is dissolved. To prevent sugar
  crystallization, wash down the pan sides with a  pastry brush dipped
  in cold water. If you have a candy thermometer, clip it to the pan.
  Increase the heat to medium high and boil without stirring until the
  thermometer reads 239 degrees to 242 degrees F, or until a drop of
  the syrup forms a soft ball when dropped in ice water.
  
  4. While the syrup is cooking, begin to whip the egg whites in a
  medium bowl: Whip until medium peaks form.
  
  5. When the syrup reaches the specified temperature, remove it from
  the heat, and gradually pour it over the whites while whipping them at
  medium-low speed. Pour the syrup in a steady stream between the sides
  of the bowl and the beaters (do not scrape in the hardened bits from
  the sides).  Continue whipping until the whites feel cool and form
  stiff peaks, about 5 minutes. Set aside.
  
  6. Prepare an ice water bath, with a tray or two of ice cubes in a
  large bowl, water, and a few sprinkles of salt. Set the bowl of
  coffee base in the ice water bath and stir until it chills and
  thickens to the consistency of raw egg whites. Don't let it set
  completely; if it chills too much and feels stiff, place it over a
  pan of hot water and stir or whisk briefly until smooth and creamy
  (like soft pudding).
  
  7. Whisk about 1 cup of the cooled meringue into the coffee mixture to
  lighten it, then fold in the rest of the meringue.
  
  8. In a clean medium bowl, using clean beaters, whip the cream until
  soft peaks form. Fold the whipped cream into the coffee-meringue
  mixture. Don't worry if a few streaks of white remain.
  
  9. Turn the mousse into the chilled crust, and smooth the top.
  Refrigerate for at least 3 hours, or overnight. Just before serving,
  if desired, arrange a ring of chocolate-covered espresso beans around
  the rim of the pie.
  
  Yield: one 9-inch pie; 12 servings
  
  (Continued in part 2)