Ingredients:
- 2 cups semisweet chocolate chips
- 1-1/2 cups heavy whipping cream, divided
- 1/4 cup confectioners' sugar
- 1 tablespoon vanilla extract
- 1 Mama Alana’s Pie Crust Mix (make in 9 inch glass pie pan)
- Whipped cream and chocolate curls, optional
Directions:
1. Prepare one Mama Alana’s Pie Crust according to the package instructions. Once baked, allow it to cool completely, then set it aside.
2. In a large microwave-safe bowl or using a double boiler on the stove, combine the semisweet chocolate chips and 1/2 cup of heavy whipping cream. Microwave on high in 30-second intervals, stirring each time until the mixture is smooth. Alternatively, melt the chocolate chips and cream on the stove, stirring constantly until smooth.
3. Stir in the confectioners' sugar and vanilla extract into the melted chocolate mixture. Allow the mixture to cool to room temperature.
4. In a separate large bowl, beat the remaining 1 cup of heavy whipping cream until soft peaks form.
5. Gently fold the whipped cream into the cooled chocolate mixture, doing so one third at a time until well combined.
6. Spoon the chocolate mousse filling into the cooled pie crust, spreading it evenly.
7. Refrigerate the pie for at least 3 hours before serving to allow the mousse to set.
8. If desired, garnish the chilled pie with additional whipped cream and chocolate curls before serving.
Enjoy this decadent Mama’s Chocolate Mousse Pie!
Deliciously yours,
Mama Alana
