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1
Preheat the oven to 350 degrees F. Line a 9-inch pie plate with the pie crust dough; crimp the edges as desired.
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2
Prick holes in the bottom of the pie shell.
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3
Bake in the oven 11 minutes, or until golden brown.
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4
Let cool.
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5
Combine the chocolate chips, milk and chocolate liqueur in a medium saucepan over medium-low heat.
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6
Cook, stirring, until smooth, about 1 minute.
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7
Mix in the vanilla extract.
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8
Let the chocolate sauce cool.
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9
Combine the confectioners' sugar and heavy cream in a mixing bowl.
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10
Whip with a mixer to make whipped cream.
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11
Gently fold about 1 cup of the whipped cream into the cooled chocolate sauce.
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12
Gently fold the remaining whipped cream in two to three more batches.
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13
Pour the mousse mixture into the pie shell.
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14
Add chocolate chips to the top of the pie.
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15
Cover with plastic wrap and freeze a few hours or overnight.
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16
Preheat the oven to 350 degrees F. Line a 9-inch pie plate with the pie crust dough; crimp the edges as desired.
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17
Prick holes in the bottom of the pie shell.
-
18
Bake in the oven 11 minutes, or until golden brown.
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19
Let cool.
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20
Combine the chocolate chips, milk and chocolate liqueur in a medium saucepan over medium-low heat.
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21
Cook, stirring, until smooth, about 1 minute.
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22
Mix in the vanilla extract.
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23
Let the chocolate sauce cool.
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24
Combine the confectioners' sugar and heavy cream in a mixing bowl.
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25
Whip with a mixer to make whipped cream.
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26
Gently fold about 1 cup of the whipped cream into the cooled chocolate sauce.
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27
Gently fold the remaining whipped cream in two to three more batches.
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28
Pour the mousse mixture into the pie shell.
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29
Add chocolate chips to the top of the pie.
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30
Cover with plastic wrap and freeze a few hours or overnight.
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31
Photograph by Gentl & Hyers
