Friday, January 21, 2011

Falling in Love Chocolate Mousse Pie




9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped

  1. In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. 
  2. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. 
  3. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. 
  4. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.

My attempt at this pie recipe:

It turned out great! I would recommend leaving it in the fridge longer than 4 hours though. The next day it was even better. I used Betty Crocker's pie crust mix, which I love. One note on using the "heavy whipping cream, stiffly whipped," I have no idea if I did that correctly. Next time, I may just buy whipped cream...

1 comment:

  1. That looks absolutely delicious! I'm going to attempt to make that...