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Just Desserts: Chocolate Mousse Pie

  • 2 cups semisweet chocolate chips
  • 1 quart, plus 3 tablespoons heavy cream
  • 1 tablespoon chocolate creme liqueur
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 premade pie shell
  • Chocolate chips, for topping

Preheat oven to 350°F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Cool on a wire rack.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Stir and cook until smooth. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whisk quickly -- like making whipped cream. Slowly fold the chocolate sauce into the cream. Continue to whip until chocolate is completely incorporated. Continue to whip until mousse is light & fluffy.

Next fold the mousse mixture into the pie shell. Shape into a mound. Add chocolate chips to the top of the pie. Wrap the pie and freeze for a few hours or overnight.

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