Creamy Chocolate Mousse Pie
A rich and delicious chocolate pie.
Equipment
- 9 inch pie plate
Ingredients
- 2 cups semisweet chocolate chips
- 1½ cups heavy cream, divided
- 2 tbsp. powdered sugar, sifted
- 1 tbsp. pure vanilla extract
For the Pie Dough:
- 1½ cups all-purpose flour (180g)
- ⅛ tsp. salt
- 8 tbsp. cold unsalted butter (112g)
- 2 ounces cold cream cheese, cut in half inch pieces
- ¼ cup ice water
Instructions
- Begin by making the pie dough: In a large bowl mix together the flour and salt. Using a pastry cutter or your hands cut the butter and cream cheese into the flour. Add the ice water in one teaspoon increments, stirring with your hands. You may not need all the water. Stir until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for thirty minutes.
- On a floured board, roll out the disc of dough into a 14-inch circle, and then press it into the pie pan. Fold under any dough that is hanging over the pan, and then crimp it onto the pie dish using two fingers or a fork. Refrigerate for 50 minutes.
- Preheat the oven to 375 degrees. Place some foil in the pie dish and fill it with pie weights. Bake for 20 minutes or until starting to brown. Remove pie weights and foil and bake 10 minutes more or until golden.
- In the top of a double boiler, combine half the cream and the chocolate chips. Stir until melted, add the vanilla, and then set aside to cool, stirring occasionally. Beat the rest of the cream in a bowl, along with the sugar until soft peaks appear. Fold the cream into the chocolate and then spoon the mixture into the crust. Chill for 3 hours and serve.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!