Minty Mousse Pie Au Chocolat

Directions

In medium heavy guage saucepan, combine 4 tablespoon 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 tablespoon sugar; beat until stiff.

Remove plastic wrap from chocolate; beat well.

Fold in whipped cream.

Spoon into crust.

Chill until firm (about 2 to 3 hours).