Monday, November 25, 2013

Chocolate Mousse Pie

2/3 cup graham cracker crumbs
4 Tbs. melted butter
1/3 cup rice checks crumbs
1/2 cup chopped pecans
1 cup milk chocolate chips
6 Tbs. sugar
3 oz. cream cheese, softened
1/3 cup milk
1 and 1/3 cup of whip cream
1 tsp of vanilla
Mix together graham crackers, rice checks crumbs and chopped pecans with melted butter.  Press into the bottom and sides of a pie pan to form the crust.  To make the filling, in a medium size bowel combine the cream cheese and 2 Tbs. of sugar with an electric mixer.  In a sauce pan over medium heat or in the microwave, melt the chocolate chips and 2 Tbs. of milk. Once the chocolate is smooth, add the remaining milk to the chocolate mixture. Let the chocolate mixture cool a bit and then slowly add it to the cream cheese mixture while continuing to beat.  Mix thoroughly.  In a separate bowel beat together 1 1/3 c of whip cream, 1 tsp. vanilla and the remaining 4 Tbs. of sugar, beat whipped cream until stiff peaks form, don’t be afraid to overbeat the cream.  Fold the whipped cream into the chocolate/ cream cheese mixture and spoon filling into the crust.  Freeze until firm, about 4 hours.  Before serving; whip up a bit more whipped cream using 1 cup of whip cream, 1/4 cup sugar and 1 tsp vanilla. Spread whipped cream over mousse.  Use chocolate shavings to decorate this scrumptious pie!

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