Chocolate Mousse Pie

Remember I told you how my Grandma used to serve either Pumpkin Pie or Mincemeat Pie for Thanksgiving and I always went without dessert here? It's why I never had pumpkin until this cake.


Well when my grandma finally figured out she couldn't change me, she started making a dessert with me in mind. I don't know what changed her way, maybe I helped out in the kitchen with the dishes enough or maybe my grandpa convinced her to add another dessert. I don't know. And honestly, I don't care. I just remember the first time I helped to carry out the desserts to the dinning room and I was handed this Chocolate Mousse Pie to carry. I knew then, my grandma really loved me. Of course she loved me but, come on now, she made a dessert just for me. Every one else was getting along fine with those other choices.

I was probably 12-13 years old the first time this pie was served. It's always held a special place in my heart.

Chocolate Mousse Pie

2 cups semi-sweet chocolate chips
4 Tablespoons Water
8 eggs separated
1 tsp vanilla
2/3 cup sugar
Butter and sugar for coating pie plate

Butter a pie plate then coat with granulated sugar, set aside.
Melt chocolate with water in medium saucepan over low heat, stirring until smooth. Remove from heat. Stir in egg yolks, 1 at a time, add vanilla.

In large mixing bowl, beat egg whites until foamy. Gradually add in sugar, continue beating until stiff peaks form.

Stir about 1/2 cup of egg whites into chocolate mixture then fold chocolate into remaining egg whites. Pour 4 cups (about 1/2) of mixture into prepared pie plate.

Chill remaining mixture. Bake at 350 degrees for 25 minutes or until just set.

Let cool then chill for 1 hour. Crust will sink in.

Spoon mousse into shell, chill for 3 hours before serving. This pie can be frozen, Set out on counter at least 30 minutes before serving.

I'm sharing at some of these great parties.