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Nutrition Facts
Serving Size 1 (184g) Recipe makes 6 servings
Calories 565
Calories from Fat 317		(56%)
Amount Per Serving		%DV
	Total Fat 35.2g	54%
	Saturated Fat 17.6g	87%
	Monounsaturated Fat 12.2g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 276mg		11%
Potassium 259mg		7%
Total Carbohydrate 62.6g		20%
	Dietary Fiber 2.3g	9%
	Sugars 43.2g
Protein 5.7g		11%
detailed view... how is this calculated?

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Minty Mousse Pie Au Chocolat

Recipe #7573 | 1¼ hours | 45 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Saturn
Mar 13, 2000

This is a recipe I adopted from the Recipezaar account. UPDATE May 30, 2006: This is great! The mint flavour somewhat dissipates but it is still lurking in there! As it was hot in my kitchen, the chocolate mixture never got to room temperature. Therefore, mine never really "set up" properly. So I froze it. That worked beautifully! It was like a fudgsicle in a pie shell. It was somewhat difficult to cut but it wasn't impossible. I look forward to making this again and again. It was a great treat on an unbearably hot day! Plus, it is nice to know that I have a special sweet treat hiding in my freezer just waiting for me! (Chilling time is not included)

SERVES 6 (change servings and units)

Ingredients

6 tablespoons sugar, divided
2 tablespoons cornstarch
1 cup mint chocolate chips
1 1/2 cups milk
1 cup heavy cream
1 (9 inch) graham cracker crust

Directions

1
In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips.
2
Gradually stir in milk.
3
Cook, stirring constantly, over medium heat until mixture BOILS.
4
BOIL 1 MINUTE; remove from heat.
5
Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming.
6
Cool to room temperature (20 to 30 minutes).
7
In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff.
8
Remove plastic wrap from chocolate; beat well.
9
Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.).
10
Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.).
11
Chill until firm (about 2 to 3 hours).

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Featured Reviews for This Recipe

From: Annisette

On Jul 22, 2006

I used Andes Mint baking chips...wow!! So easy and good! Thanks so much for posting this!!

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From: SusieQusie

On Jul 19, 2006

Lou, I had the best of intentions. While browsing for chocolate chips, amazed at all the flavors available, I somehow ended up with CINNAMON chips So, I used them along with 5 squares of bittersweet baking chocolate. And it was DIVINE! Set up perfectly & I even left "lumps" of the whipped cream as you mentioned. So now we know it works with another flavor Thanks, girlfriend!

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From: Jessica K

On Jul 16, 2006

sooo yummy! the filling turns into a rich chocolatey pudding! yummy! then add the cream and it's too good! i did use an oreo crust instead of graham just to make it more sinful!!

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From: kiwidutch

On Jul 22, 2006

No pre made pie crusts here so I put 1 pkt chocolate digestive biscuits (cookies) into the food processor with 150 grams butter, blitzed it together and backed it in my pie dish at 190 C for 15 minutes. I cooled it completely and followed the rest of the recipe (one small change: no choc chips here in NL supermarkets at all, so used some (plain) I'd bought back from NZ a while back and added 1 Tablespoon of peppermint essence) This tastes EXCELLENT.. but the texture lets it down.. I made mine the evening before and it had plenty of time to 'set' but it never did. Maybe that just leaving out the cream would be enough, as the boiled mixture certainly seemed thick enough. Our resulting "base + soupy mousse" was enjoyed by all, and I will experiment further on your adopted recipe and hopefully figure out how to get it set so that I can cut this next time and not spoon it out to guests In the meantime, Taste is brilliant, so please see my rating system: a lovely 4 stars! Thanks!