Chocolate Mousse Pie
77
- Prep Time20 mins
- Total Time35 mins
- Makes8 servings
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari.
One of my favourite desserts growing up in the ’80s was chocolate-pudding pie, which was made from a pudding package and topped with artificial whipped cream from a tub. It was good. But this is better. Thankfully, it still hits all those nostalgia high notes. (Note: This is made in the French chocolate-mousse tradition, so it contains raw eggs.)—Amy Rosen
Crust
1 1⁄2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
1/8 tsp kosher salt
Mousse
5 oz semi-sweet chocolate, chopped
1 tsp vanilla
4 large eggs, separated
1/2 cup granulated sugar
1/4 tsp kosher salt
Whipped Cream
1 cup 35% cream
2 tbsp icing sugar
1/2 tsp vanilla
Chocolate curls or sprinkles, for garnish (optional)
Instructions
Position rack in centre of oven, then preheat to 350F.
Crust: Stir graham cracker crumbs with butter, 2 tbsp granulated sugar and 1⁄8 tsp salt in a medium bowl until combined. Press firmly into an 8- or 9-in. pie plate. Bake for 10 min. Remove from oven and set aside to cool completely.
Mousse: Meanwhile, combine chocolate with 1⁄4 cup water in a small saucepan set over low. Cook, stirring occasionally, until melted. Stir in 1 tsp vanilla. Set aside to cool.
Beat egg yolks in a large bowl using an electric mixer on medium. Gradually beat in 1⁄2 cup granulated sugar. Beat until mixture is thick and pale yellow and falls in ribbons from beaters, about 5 min. Stir in cooled chocolate until combined.
Clean beaters. Beat egg whites with 1⁄4 tsp salt in a large bowl using an electric mixer on medium, until stiff peaks form, about 4 min.
Stir a dollop of whipped egg whites into chocolate mixture until combined. Then gently fold remaining whites into chocolate until no streaks remain. Scrape into cooled pie shell, then cover and refrigerate for at least 3 hrs, preferably overnight.
Whipped Cream: Just before serving, beat cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 1 to 2 min. Beat in icing sugar and 1⁄2 tsp vanilla until stiff peaks form. Spread cream over pie, then garnish with chocolate curls, if desired.
Kitchen tip
Use chocolate chips or semi-sweet chocolate for the mousse.
Kitchen tip
This pie is also delicious served frozen. Just freeze until firm.