Raspberry Chocolate Mousse Pie
Makes 10 servings
|40||chocolate wafer cookies, finely crushed|
|1/2||cup butter, melted|
|6||squares (1 ounce each) semisweet chocolate, melted and cooled slightly|
|3||tablespoons raspberry-flavored liqueur (optional)|
|3-1/2||cups frozen nondairy whipped topping, thawed|
|Sweetened whipped cream, fresh raspberries and mint leaves (optional)|
- Combine cookie crumbs and butter in medium bowl; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
- Combine water and sugar in medium saucepan. Bring to a boil over medium-high heat. Boil 1 minute.
- Place egg yolks in large bowl. Gradually whisk in hot sugar mixture. Return mixture to medium saucepan; whisk over low heat 1 to 2 minutes or until mixture is thick and creamy. Remove from heat; pour mixture back into large bowl.
- Whisk in melted chocolate and liqueur, if desired. Beat mixture until cool. Fold in whipped topping. Pour mixture into prepared crust. Freeze until firm. Allow pie to stand at room temperature 20 minutes before serving. Remove side of pan. Garnish with sweetened whipped cream, fresh raspberries and mint leaves, if desired.
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