Hi Grancookie! I found this recipe in my McCall's cookbook - it doesn't have a cookie crust, but I hope the filling is similar to the recipe you're looking for. - Betsy
MCCALL'S CHOCOLATE MOUSSE PIE
1 (8- or 9-inch) baked pie shell (chocolate cookie crumb crust recipe)
1 bar (1/2 1b) vanilla sweet chocolate (vintage product similar to dark chocolate), or 1 1/3 cups semisweet (or dark) chocolate pieces (chips or morsels)
2 tablespoons sugar
4 eggs, separated (pasteurized eggs or see*)
Whipped cream (to garnish)
Prepare and bake pie shell. Let cool.
In top of double boiler, combine chocolate, sugar, and 1/4 cup water. Cook over hot, not boiling,water, stirring frequently, until chocolate is melted. Remove from hot water; let cool slightly. Add egg yolks; stir until well combined.
Beat egg whites** just until stiff. Fold into chocolate mixture until well combined. Turn into pie shell.
Refrigerate until well chilled-at least 6 hours.
At serving time,decorate top with whipped cream.
Makes 6 to 8 servings
Source: the New McCall's Cookbook by Mary Eckley, Food Editor of McCall's, 1979
*Food Safety Tips: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs
**A pinch of cream of tartar or squeeze of lemon juice will help with volume when beating pasteurized egg whites.
A recipe without eggs:
MCCALL'S CHOCOLATE MOUSSE PIE
1 (8- or 9-inch) baked pie shell (chocolate cookie crumb crust recipe)
1 bar (1/2 1b) vanilla sweet chocolate (vintage product similar to dark chocolate), or 1 1/3 cups semisweet (or dark) chocolate pieces (chips or morsels)
2 tablespoons sugar
4 eggs, separated (pasteurized eggs or see*)
Whipped cream (to garnish)
Prepare and bake pie shell. Let cool.
In top of double boiler, combine chocolate, sugar, and 1/4 cup water. Cook over hot, not boiling,water, stirring frequently, until chocolate is melted. Remove from hot water; let cool slightly. Add egg yolks; stir until well combined.
Beat egg whites** just until stiff. Fold into chocolate mixture until well combined. Turn into pie shell.
Refrigerate until well chilled-at least 6 hours.
At serving time,decorate top with whipped cream.
Makes 6 to 8 servings
Source: the New McCall's Cookbook by Mary Eckley, Food Editor of McCall's, 1979
*Food Safety Tips: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs
**A pinch of cream of tartar or squeeze of lemon juice will help with volume when beating pasteurized egg whites.
A recipe without eggs:
MsgID: 0111573
Shared by: Betsy at Recipelink.com
In reply to: ISO: McCalls Cooking School Chocolate Mousse ...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: McCalls Cooking School Chocolate Mousse ...
Board: Vintage Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: McCalls Cooking School Chocolate Mousse Pie with a chocolate cookie crust |
Grancookie | |
2 | Recipe: McCall's Chocolate Mousse Pie (1970's) |
Betsy at Recipelink.com |
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