French Chocolate Mousse Pie
Silken textured cream pies, flavored with spirits and
ruffled with whipped cream are definitely not everyday
desserts. For special menus, however, extravagant
endings are most appropriate. It should be made ahead
and chilled before serving.
2 cups milk
1/3 cup sugar
5 oz. semi-sweet or milk chocolate, cut up
¼ cup flour
4 egg yolks
1½ tsp. vanilla
1 cup whipping cream
9-inch baked pie shell
Combine 1½ cups milk, sugar and chocolate in saucepan.
Stir over medium-high heat until chocolate melts. Beat
remaining ½ cup milk, flour and egg yolks in a bowl,
using a wire whip, until very smooth. Gradually whip in
about half of the hot mixture, then return the bowl's
entire contents to remaining hot mixture in the saucepan.
Cook, stirring all the while, until it thickens and
boils. Boil gently, stirring vigorously with a wire
whip, for one minute. Stir in vanilla. Cover surface of
chocolate mixture with plastic wrap to prevent a skin
from forming. Chill. Whip cream. Fold ¾ of the cream
into chocolate mixture. Turn into pie shell. Pipe or
dollop remaining cream on top. Garnish with grated or
shaved chocolate. Chill before cutting.
Makes 6 to 8 servings.