Chocolate Mousse Pie

1. 1

   FOR CRUST: Preheat oven to 350 degrees.

2. 2

   Butter a 9-inch diameter spring form pan with 2 3/4-inch-high sides.

3. 3

   Finely grind cookies in processor.

4. 4

   Add butter and process until mixture is evenly moistened.

5. 5

   Press crumb mixture onto bottom and up sides of prepared pan to form a thin crust.

6. 6

   Bake crust 5 min.

7. 7

   Transfer crust to rack and cool completely.

8. 8

   FOR MOUSSE: Combine chocolate,vanilla and salt in processor.

9. 9

   Bring 1 cup cream to boil in a heavy small sauce pan.

10. 10

    With processor running,gradually pour hot cream through feed tube.

11. 11

    Process until chocolate is melted and smooth.

12. 12

    Transfer mixture to large bowl.

13. 13

    Cool to room temperature,stirring occasionaly.

14. 14

    Beat 2 cups cream and sugar in large bowl to stiff peaks.

15. 15

    Fold into chocolate mixture.

16. 16

    Pour mousse into prepared crust.

17. 17

    Chill until set,about 6 hours.

18. 18

    Can be made 1 day ahead of time.

19. 19

    Beat remaining 3/4 cup cream in medium bowl to firmpeaks.

20. 20

    Transfer to pastry bag with a medium star tip.

21. 21

    Pipe rosettes of cream around edge of pie.

22. 22

    Garnish with chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.