Cocoa Cappuccino Mousse Pie

This turned out a little flat and messy. I think I needed to cool the cocoa mixture longer before folding in the whipped cream.

Cocoa Cappuccino Mousse Pie

1 prepared graham cracker pie crust
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/3 c. cocoa
3 T. butter
2 t. instant coffee, dissolved in 2 t. hot water
2 c. (1 pt.) cold whipping cream

1. Combine sweetened condensed milk, butter and coffee in medium saucepan. Sift in cocoa (important to sift it, to avoid lumps).
   
2. Cook over low heat, stirring constantly, until butter melts and mixture is smooth.
3. Remove from heat; cool in fridge for 1 hour.
4. Beat whipping cream in large bowl until stiff.
5. Gradually fold chocolate mixture into whipped cream.
6. Spoon into pie shell.
7. Refrigerate until set, about 2 hours.

I wish I had some leftover whipped cream and chocolate-covered coffee beans to garnish this!