Recipe: Pumpkin Butterscotch Mousse Pie

Pumpkin Butterscotch Mousse Pie
rec.food.cooking/Rich Bails (1995)

Crust:
1/2 cup graham cracker crumbs
1 3/4 cups shredded coconut
2 cups Butterscotch morsels
1/4 cup butter, melted

Preheat oven to 300 degrees.

Mix coconut and graham cracker crumbs in a medium bowl. Add butter and mix until moistened. Press onto sides and bottom of 9 inch pie plate.

Bake for 20 to 25 minutes or until light golden brown. Remove from oven.

Melt 1/2 cup of the butterscotch morsels in a heavy saucepan over low heat. Carefully spread in bottom of crust; chill.

Filling:
1 envelope unflavored gelatin
1 1/4 cups pumpkin puree
1/2 teaspoon pumpkin pie spice
1/3 cup apple juice or water
3/4 cup heavy whipping cream
whipped cream
1 tablespoon granulated sugar
1/3 cup granulated sugar
1 (3 ounce) package cream cheese, softened

Soften gelatin in apple juice in a small saucepan; stir over low heat until dissolved. Cool.

Melt 1 cup of the butterscotch morsels; cool.

Beat cream cheese and 1/3 cup of sugar in a large mixer bowl until fluffy. Gradually beat in gelatin, pumpkin, melted morsels and pie spice. Chill until slightly thickened.

Beat whipping cream with 1 tablespoon sugar in a small mixer bowl until stiff peaks form. Fold into pumpkin mixture. Spoon into pie crust, spreading evenly. Chill for at least 3 hours or overnight.

Melt remaining morsels; cool slightly and spoon into a small plastic bag. Snip a small corner in the bag and drizzle the melted butterscotch over the chilled pie. Serve with whipped cream.