Recipe - Chocolate Mousse Pie 2

CRUST
1 Three fourths cup Graham cracker crumbs
One fourth cup Sugar
One half cup Unsalted butter; melted

FILLING
1 One half cup Milk
6 ounce Unsweetened chocolate;
broken into pieces
12 ounce Semisweet chocolate chips
1 cup Light brown sugar; packed
8 ounce Liquid egg substitute
2 teaspoon Vanilla extract
Pecans; garnish
Whipped cream; garnish

1. Prepare crust: Preheat oven to 350 degrees. Combine crumbs, sugar and
butter; mix until crumbs are moistened. Press onto bottom of 10inch
springform pan. Bake until set, 8 minutes. Cool completely.

2. Heat milk to a boil; keep hot. Combine chocolate and sugar in food
processor. Slowly add hot milk. Blend until smooth, 1 to 2 minutes. Add egg
substitute and vanilla; mix well.

3. Transfer to cooled crust. Chill at least 6 hours or overnight.

4. Arrange pecans around edge and garnish with whipped cream.

Source: Caroline Van Cleave, who serves this pie at Northwestern University
tailgate parties (printed in the Chicago Tribune, September 18, 1996).
Posted to MMRecipes Digest V3 #259

Date: Sun, 22 Sep 1996 01:10:00 +0000

From: Linda Place placel@worldnet.att.net