Minty Mousse Pie Au Chocolate

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.