Chocolate Mousse Pie

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Ok, boys and girls—this is awesome. I give it a 9.5. I got the original idea from Fine Cooking, but the mousse recipe they provided was sub-par, so mine is better. Trust me.  And, I used a totally different crust, so really, this is my recipe. I am taking credit. We made 2—an Oreo crust (which was the more popular) and a graham crust.

First, I gave away the last half of the pie before I got a picture, so that is incredibly sad, but next time I make it I will update the blog because not only is the pie so very good, it is also very, very good looking. In the mean time, here are some tools you will need:

DSC00818

First, you need a deep pie plate to get enough mousse in. Secondly, the crust did stick a tad, so you need a decent pie server to get under the pie. And finally, I used a frosting tip to pipe the cream onto the pie in swirls, so it’s very cute. Pictured here is 858, or medium tip closed star tip, but I also use the Wilton 1M tip, which you can see here:

http://www.wilton.com/technique/1M-Swirl

Now on to the recipe:

Chocolate Mousse Pie

Chocolate Mousse:

1 lb. Semi sweet chocolate (this is about 2 generous cups, and I used intensely bittersweet Callebaut callets, in other words, it was 100% dark chocolate, no milk)

2 eggs

2 egg yolks

2 cups whipping cream

6 T. confectioner's sugar

4 egg whites

1  1/2 tsp. vanilla

Soften chocolate in top of double boiler, over simmering water. Let cool to lukewarm. Add 2 whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip cream with confectioner's sugar until soft peaks form. Beat egg whites until stiff but not dry, this means it will form a stiff peak, but barely. Don’t let it clump into balls. Stir a little of the cream and egg whites into chocolate mixture. Fold in remaining whipped cream and egg whites until completely incorporated. To get 2 pies worth, 1 1/2 times the recipe.

Oreo Crust:

For the crust, pulverize oreos (about 23) and mix with 1/4 c.-ish (3 T.) of
butter to make the crust. Press into pie plate and bake at 325 for 10 minutes

Graham Crust:

I package graham crackers, 3 T. sugar, 5 Tbs. butter. Press into pie plate and bake at 325 for 10 minutes.

Cream for 2 pies:

3 1/2-4 cups heavy cream, whipped. Add about 2/3-3/4 cup powdered sugar and 2 tsp. vanilla.

Bake the crust. Cool. Put cold mousse into pie and it will be stiff, so you can push it firmly into the crust. Then, pipe the cream on top and then add chocolate shavings. Chill for at least 3 hours. This is awesome!

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