CHOCOLATE MOUSSE SHORT PIE

FOR THE SHORT PIE SHELL:
1 cup Bisquick Baking Mix
1/4 cup butter or margarine, softened
3 tablespoons boiling water
FOR THE CHOCOATE MOUSSE:
1 envelope unflavored gelatin
3 tablespoons cold water
1 cup chocolate syrup
2 cups chilled heavy (whipping) cream
1/2 cup confectioners' sugar
1/4 teaspoon salt

TO PREPARE THE SHORT PIE CRUST:
Preheat oven to 450 degrees F.

Combine baking mix and butter in small bowl. Add water; stir vigorously until dough forms a ball and cleans the bowl (dough will be puffy and soft).

Pat dough with floured hands into 9-inch pie pan, bringing up dough to edge of pan. If you like, flute edge.

Bake 8-10 minutes. Cool.

TO PREPARE THE CHOCOLATE MOUSSE:
Sprinkle gelatin on water to soften. Stir over very low heat until gelatin is dissolved. Stir into chocolate syrup.

In chilled bowl, beat cream, sugar and salt until stiff. Fold into chocolate mixture. Pile into cooled pie shell. Chill at least 4 hours or until set.

Source: Bisquick