Chocolate Mousse Pie with Coconut Cream

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I know I haven’t posted in forever, but I’m slammed with work right now. I will post a whole lot more starting in May. However, I have made up for it by posting this fantastic recipe. Now, keep in mind I have already blogged chocolate mousse pie, but this one had coconut in the cream, so it’s different! And I need to post something!! It gets a 9.5

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Chocolate Mousse Pie with Coconut Cream

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 95% dark chocolate and a teens bit of milk chocolate)

2 eggs

2 egg yolks

2 cups whipping cream

4 egg whites

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 (we didn’t use this option, but I like it):

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. Then, add 1 tsp. coconut extract. I use Watkin’s brand.

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 and toasted coconut. Chill for at least 3 hours.

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