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ISO: ISO: Chocolate Mouse Pie Recipe...nt
- Thread starter karensoca
- Start date
In Search Of:
mariadnoca
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Here are a couple- one with a twist and both T&T and delicious REC
This is the best chocolate mousse-style pie I have ever had. The French Silk Pie is another favorite of mine.
FOUR-LAYER CHOCOLATE PIE
Serves 6
10” baked pie shell
2 eggs, separated
1/2 tsp white vinegar
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup sugar
1 package (6 oz) semi-sweet chocolate chips
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 tsp cinnamon
Heat oven to 325°. Beat egg whites until stiff peaks form. Gradually add vinegar, salt, 1/4 tsp cinnamon and 1/2 cup sugar. Spread over bottom of baked pie shell and bake for 15-18 minutes. Cool.
Melt chocolate chips. Beat egg yolks in a separate bowl. Fold yolks and water into chocolate. Spread 3 Tbsp of chocolate mixture on meringue. Whip cream, gradually adding 1/4 cup sugar and 1/4 tsp cinnamon. Spread half on chocolate mixture. Fold remaining chocolate mixture into remaining half of cream; spread on top (4 layers) chill at least 4 hours. Can make ahead and freeze.
ARBORETUM FRENCH SILK PIE (serves 6)
From the Tea Room at the Minnesota Arboretum in Chaska, MN
1/4 cup melted butter
1 cup crushed vanilla wafers (about 30)
1/2 cup chopped pecans
Filling:
3 squares unsweetened chocolate
1 cup butter
112 cup sugar
4 large eggs
2 tsp vanilla
1 Tbsp crystallized ginger, chopped fine
Mix together butter, wafers and pecans. Reserve 1/4 cup of mix, and press remainder firmly against bottom and sides of a greased 9” pie tin. Bake crust and reserved crumbs (in a separate dish) for 15 minutes at 350°.
Filling: Melt chocolate and let cool. Cream butter and sugar. Add chocolate and eggs, one at a time; after each egg, beat 5 minutes at medium speed. Stir in vanilla and ginger. Pour into pie shell; sprinkle top with reserved crumbs. Freeze until ready to serve. Top with whipped cream
This is the best chocolate mousse-style pie I have ever had. The French Silk Pie is another favorite of mine.
FOUR-LAYER CHOCOLATE PIE
Serves 6
10” baked pie shell
2 eggs, separated
1/2 tsp white vinegar
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup sugar
1 package (6 oz) semi-sweet chocolate chips
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 tsp cinnamon
Heat oven to 325°. Beat egg whites until stiff peaks form. Gradually add vinegar, salt, 1/4 tsp cinnamon and 1/2 cup sugar. Spread over bottom of baked pie shell and bake for 15-18 minutes. Cool.
Melt chocolate chips. Beat egg yolks in a separate bowl. Fold yolks and water into chocolate. Spread 3 Tbsp of chocolate mixture on meringue. Whip cream, gradually adding 1/4 cup sugar and 1/4 tsp cinnamon. Spread half on chocolate mixture. Fold remaining chocolate mixture into remaining half of cream; spread on top (4 layers) chill at least 4 hours. Can make ahead and freeze.
ARBORETUM FRENCH SILK PIE (serves 6)
From the Tea Room at the Minnesota Arboretum in Chaska, MN
1/4 cup melted butter
1 cup crushed vanilla wafers (about 30)
1/2 cup chopped pecans
Filling:
3 squares unsweetened chocolate
1 cup butter
112 cup sugar
4 large eggs
2 tsp vanilla
1 Tbsp crystallized ginger, chopped fine
Mix together butter, wafers and pecans. Reserve 1/4 cup of mix, and press remainder firmly against bottom and sides of a greased 9” pie tin. Bake crust and reserved crumbs (in a separate dish) for 15 minutes at 350°.
Filling: Melt chocolate and let cool. Cream butter and sugar. Add chocolate and eggs, one at a time; after each egg, beat 5 minutes at medium speed. Stir in vanilla and ginger. Pour into pie shell; sprinkle top with reserved crumbs. Freeze until ready to serve. Top with whipped cream