Chocolate Mousse Pie

Are you a creamy dessert person?  Do you gravitate towards puddings and cream pies?  Do you consider coffee cake to be too dry?  Do you live here?  Um, I mean, you and Brian have a lot in common.  I tend to go for heartier desserts like crumb cake or biscotti.  He considers even New York style cheesecake to be too dry.  Ah, there's no accounting for taste.

But, since Valentine's Day is coming up, I decided to make my Valentine a dessert I knew he'd love.  Creamy, silky and chocolatey with irresistible chocolate curls on top.  OK, I'll admit that even a coffee cake lover like myself thought it was a mighty fine pie.  Enjoy!












Ingredients

Crust:
1 1/2 Cups crushed chocolate graham crackers
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted

Filling:
1 Cup milk chocolate chips
1/3 Cup milk
3 oz. Cream cheese, at room temperature
1 Teaspoon vanilla
2 Tablespoons sugar
8 oz. Prepared whipped topping
4 oz. Chocolate bar for topping

Prepare the crust by mixing together the crushed chocolate graham crackers, sugar and melted butter.  (I used a food processor to crush my crackers.).  Press the crust into a 9" pie dish and bake in a pre-heated 350 degree oven for about 15 minutes.  Allow the crust to cool.

Place the chocolate chips in a small bowl along with two tablespoons of the milk.  Microwave for 2 - 3 minutes or until the chips have melted.  Stir in the remainder of the milk and allow to cool slightly.

Beat together the cream cheese, sugar and vanilla.  Stir in the melted chocolate and fold in the whipping topping.  Pour the mixture into the cooled pie crust.  To make the chocolate curls, run a vegetable peeler down the edge of the room temperature chocolate bar.  This pie tastes best chilled so store in the refrigerator or freezer.  Makes approximately 8 servings.