This pie was so fun and easy to make.
Why so fun? Well, I got to beat the heck out of the graham crackers in a zip top bag. I guess you could just put them in a food processor and push a button. But, what’s the fun in pushing a button?
Then I got to pipe whipped cream. I love piping those pretty little scallops!
You can see that I left the crust a little bit thick. This is by design. Since the chocolate mousse is so rich, I really like a thicker crust to balance it out. The contrast of smooth to crunch is just fun in your mouth. And of course the creamy whipped cream doesn’t hurt either!
Give it a whirl and tell me what you think.
Chocolate Mousse Pie
Graham cracker pie crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
8 oz. pkg. cream cheese, softened
1/2 cup cocoa powder
1 cup powdered sugar
1-1/2 tsp. vanilla
2 cups heavy cream
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F for 7 minutes. Cool.
In large bowl, combine cream cheese and cocoa. Beat well until smooth and fluffy. Add powdered sugar and vanilla and beat until smooth. In medium bowl, beat heavy cream until stiff peaks form; fold into chocolate cream cheese mixture.
Pour into cooled pie crust. Cover and chill until firm, 4-5 hours. Decorate with whipped cream if desired.