Mocha Cappuccino Brownie Pie

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Not a recipe- but I'll outline what I did here:

I used an Atkins brownie mix- the old ones that are discontinued- I bought a bunch at a discount and froze them.  I would imagine that you could use any lowcarb brownie mix that you like.  The package calls for 1/3 cup oil, 1/3 cup water and an egg.  I used Torani coffee flavored syrup in place of the water and baked it in a greased glass pie pan.  The baking time was similar to the baking time for the 8" square, but because I was baking in glass, I reduced the oven temperature to 325F.  When it was done, I let it cool at room temperature overnight.

Next morning- I put 1 1/2 cups of ice cold water in a small, deep mixing bowl, sprinkled over a rounded tablespoon of Nido milk powder, and let it dissolve for a minute.  Then I put in both envelopes of a package of Sans Sucre Mocha Cappuccino mousse mix, and beat it for 5 minutes.  Piled it on top of the brownie base in the pie pan, and stuck it in the fridge until serving time.

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