Title: CHOCOLATE MOUSSE PIE
Categories: Pies
Yield: 12 Servings
MMMMM---------------------------CRUST--------------------------------
1 3/4 c Graham cracker crumbs
1/4 c Sugar
1/2 c Unsalted butter; melted
MMMMM--------------------------FILLING-------------------------------
1 1/2 c Milk
6 oz Unsweetened chocolate;
-broken into pieces
12 oz Semisweet chocolate chips
1 c Light brown sugar; packed
8 oz Liquid egg substitute
2 ts Vanilla extract
Pecans; garnish
Whipped cream; garnish
1. Prepare crust: Preheat oven to 350 degrees. Combine crumbs, sugar
and butter; mix until crumbs are moistened. Press onto bottom of
10-inch springform pan. Bake until set, 8 minutes. Cool completely.
2. Heat milk to a boil; keep hot. Combine chocolate and sugar in food
processor. Slowly add hot milk. Blend until smooth, 1 to 2 minutes.
Add egg substitute and vanilla; mix well.
3. Transfer to cooled crust. Chill at least 6 hours or overnight.
4. Arrange pecans around edge and garnish with whipped cream.
Source: Caroline Van Cleave, who serves this pie at Northwestern
University tailgate parties (printed in the Chicago Tribune,
September 18, 1996).
