Recipe: McCall's Chocolate Mousse Pie (1970's)

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: