Chocolate mousse pie 2

Yield: 12 Servings

Measure Ingredient
1¾ cup Graham cracker crumbs
¼ cup Sugar
½ cup Unsalted butter; melted
1½ cup Milk
6 ounces Unsweetened chocolate; broken into pieces
12 ounces Semisweet chocolate chips
1 cup Light brown sugar; packed
8 ounces Liquid egg substitute
2 teaspoons Vanilla extract
\N \N Pecans; garnish
\N \N Whipped cream; garnish

CRUST

FILLING

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).

Posted to MM-Recipes Digest V3 #259 Date: Sun, 22 Sep 1996 01:10:00 +0000 From: Linda Place <placel@...>

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