Minty Mousse Pie Au Chocolate
Yield
9 servingsPrep
20 minCook
15 minReady
3 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
sugar
divided |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | cup |
chocolate chips
mint |
*
|
| 1 ½ | cups |
milk
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | each |
graham cracker pie crust
9-inch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
sugar
divided |
|
| 3E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
cornstarch
|
|
| 237 | ml |
chocolate chips
mint |
*
|
| 355 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | each |
graham cracker pie crust
9-inch |
*
|
Directions
In medium heavy guage saucepan, combine 4 tablespoons sugar, cornstarch, and mint-chocolate chips.
Gradually stir in milk.
Cook, stirring constantly, over medium heat until mixute boils.
Boil 1 minute, remove from heat.
Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap.
Cool to room temperature, 20 to 30 minutes.
In a medium bowl, combine heavy cream with remaining 2 tablespoons sugar; beat until stiff.
Remove plastic wrap from chocolate; beat well.
Fold in whipped cream.
Spoon into crust.
Chill until firm, 2 to 3 hours.
