Thursday, December 29, 2011
Did It Again
I broke that rule, the one about not testing a new recipe on company or for a special occasion. Out of the blue I had the idea I wanted to make a chocolate mousse pie for Christmas dinner. Darling daughters Dori had already made the killer, 4 layer coconut cake and Trevlyn made an old fashioned, very traditional minced meat pie. That was plenty of dessert with all the gifted treat plates lining one counter. Since church services weren't until 11 a.m. (well SLK and I were in the choir so we were there early for practice) I knew I had plenty of time to make my hearts desire...oh that is much too dramatic. I just wanted those flavors in my mouth, okay. I must add that I loved celebrating Christmas on the Sabbath and attending church as it added much to the spirit of the day and in my heart.
To be honest, I thought the pie was okay, it didn't embarrass me, and with my dear friend Becca H. (and fam) at the table, who is such an amazing cook I was thankful for that. I didn't know if this was a recipe I would make again let alone share with you. We were also blessed to have Kathy S. and hubs join us for dessert. The more the merrier.
I'm still wondering why I loved that pie the day after. Maybe it's like stew. Funny thought. But now I really love this pie and will share it with you. Plus, it's easy and rather a fun recipe. Like ALL of Christmas, no photos, not even Christmas Eve (we hosted dinners both days). This hostess can only do so much . . . at this age. What I'm getting at is the photo below is one I found on the web that most looks like my pie, minus the chocolate curls.
I started with making a crust. Just use any recipe you like (I always use butter flavored Crisco for my shortening). And remember to take a fork and prick it all over prior to baking so it won't bubble up and distort.
Chocolate Mousse Pie
7 oz. semi sweet chocolate chips
1 1/2 c. miniature marshmallows
1/2 c. milk
2 c. heavy whipping cream, add 1 t. vanilla before whipping
1 9" pie crust (graham cracker or chocolate crumb or pastry shell baked)
1. In a heavy saucepan, heat the chocolate chips, marshmallows and milk over low heat until chocolate is melted and marshmallows have "disappeared" and mixture is smooth, stirring constantly. BE PATIENT AS THIS TAKES TIME.
2. COOL to room temperature. It will cool faster if you remove pan from heat and place on a cooling rack so air can get under it and cool faster.
3. Whip cream and vanilla. Gently fold into chocolate mixture; pour into crust (cooled crust of course). Refrigerate for at least 3 hours. Refrigerate leftover.
Aren't you surprised at the ingredients and how easy these directions are! Me too.
Now I'd love to hear what you think of it. Will you give it a try?
Sincerely wishing you a happy day, msk
P.S. Temp today is to be 71* and 75* for New Years day. Yup, it's good.