Recipe: Chocolate Mousse Pie, Gone to Heaven Chocolate Pie, Black-Bottom Chocolate Pie with Chocolate Crumb Crust

Hi Claudette:-) I haven't tried any of these recipes but, I would probably go with the last of the three recipes. It sounds rich, delicious and very special. Mmmmm... If you decide to use one of these recipes, let us know which one you tried and how it turned out for you.

CHOCOLATE MOUSSE PIE
Source: Bon Appetit magazine, November 1992
Serves 8

FOR THE CRUST:
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
FOR THE MOUSSE:
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled heavy (whipping) cream, divided use
1/4 cup sugar
Chocolate shavings (optional, for garnish)

TO MAKE THE CRUST:
Preheat oven to 350 degrees F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust.

Bake crust 5 minutes. Transfer crust to rack and cool completely.

TO MAKE THE MOUSSE:
Combine chocolate, vanilla and salt in processor.

Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust.

Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

TO SERVE:
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

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GONE TO HEAVEN CHOCOLATE PIE
Source: Hershey's
Makes 6-8 servings

1 (9-inch) pie shell, baked and cooled
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter or margarine, softened
1 tablespoon vanilla extract
2 cups (12-oz. pkg.) Hershey's Special Dark Chocolate Chips, divided use
Sweetened whipped cream or whipped topping (optional, for serving)

Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.

Remove from heat; stir in butter and vanilla. Add 1 3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm.

Garnish with whipped cream and remaining chocolate chips, if desired.

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BLACK-BOTTOM CHOCOLATE PIE
Source: Bon Appetit magazine, October 1999
Makes 8 servings

"Rich, creamy, decadent - this could be the new benchmark for an American classic."

Chocolate Crumb Crust (recipe follows)
FOR THE FILLING:
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 large egg yolks
2 cups low-fat (1%) milk
1/2 cup chilled heavy (whipping) cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
FOR THE TOPPING:
1 cup chilled heavy (whipping) cream
2 tablespoons powdered sugar
1 teaspoon dark rum
Chocolate curls

Prepare the Chocolate Crumb Crust and place in the freezer while preparing the filling.


TO MAKE THE FILLING:
Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then 1/2 cup heavy cream. Whisk over medium-high heat until mixture thickens and boils 1 minute.

Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally.

Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.

TO MAKE THE TOPPING:
Beat first 1 cup heavy cream, powdered sugar and rum in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Topping can be added to the pie up to 4 hours ahead; chill.)

CHOCOLATE CRUMB CRUST
Makes one 9-inch crust

Nonstick vegetable oil spray
6 tablespoons (3/4 stick) unsalted butter
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
30 chocolate wafer cookies

Spray 9-inch-diameter glass pie dish with nonstick spray.

Stir butter and chocolate in heavy small saucepan over low heat until melted.

Finely grind cookies in processor. Add chocolate-butter mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.