This next pie comes from Sharon over at This Thrifty House. Sharon is a SAHM of 4 great kids, and is a seriously talented person. You can check out all of her great projects on her blog This Thrifty House. This is what Sharon had to say about her pie. **This is one of my favorite desserts to make--one reason is that it takes almost no time to make and the other is that everyone LOVES is. It also can be made to be eaten without the crust! Pour the mousse into an elegant glass dish--garnish it with a little whipped cream and some chocolate and serve it by itself! I have tried a lot of mousse recipes in the past and most of them are very complicated and require raw eggs--which always kind of grosses me out. This one has no egg and is SO easy--but tastes like the real deal--no one will ever know that you haven't spent all day in the kitchen preparing it! Hope you like it too!
Chocolate Mousse Pie
1 envelope unflavored gelatin
2 Tbs cold water
1/4 c boiling water
1 c sugar
1/2 c cocoa
2 cups whipping cream
2 tsp. vanilla
1 graham cracker pie crust
extra whipped cream for topping
Sprinkle gelatin over cold water in small bowl. Let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixtures is clear. Cool slightly
Mix sugar and cocoa in a large bowl; add whipping cream and vanilla. Beat on medium speed until stiff. Pour in gelatin mixture; beat until well blended. Spoon into prepared crust. Refrigerate for 3 hours. Garnish (or top completely) with whipped cream.
When I was making this pie and got the sugar, cocoa, whipping cream, vanilla, nice and stiff, I was wondering what the purpose of the gelatin was. I tasted the filling and it tasted fine, it looked good, so I couldn’t imagine that the gelatin would change it all that much. BUT IT DOES! It’s good before the gelatin, but GREAT after. It’s a subtle change but an important one, and one you shouldn’t leave out.
This pie was fast easy and yummy!