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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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While this isn't truly a mousse filling, it's quick and easy. I've been making this for years and it's always a favorite. Ingredients:
1 pie crust |
1/4 cup butter, softened |
3/4 cup sugar |
3 (1 ounce) squares unsweetened chocolate, melted and cooled |
2 eggs *note - be sure to use pasteurized eggs since the filling is not baked |
16 ounces cool whip, divided |
1 regular size hershey candy bar, grated (freeze bar first, and it will grate easier) |
note: for a deeper chocolate flavor, i increase the unsweetened chocolate to 4 ounces. |
Directions:
1. Place pie crust in a 9 or 10 inch glass pie plate; sprinkle the top of the crust with about 1 tablespoon of sugar, and pierce the sides and bottom of crust several times with the tines of a fork.
2. Bake at 400 degrees for 10 minutes, or until crust is a nice golden brown. Remove from oven and cool completely before filling.
3. With a mixer, beat together the butter and sugar until fluffy. Mix in cooled chocolate. Add eggs, one at a time, beating with the mixer for 3 minutes after each addition. Gently fold in 3/4 of the Cool Whip. Spoon filling into cooled pie crust. Top with remaining Cool Whip. Garnish with grated candy bar. Refrigerate at least 6 hours before serving.
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