An easy yet a great Chocolate Mousse Pie Recipe. You start with Adding milk to saucepan. Then sprinkle gelatin over the top of the milk, and let stand for 1 minute. Turn heat to low and stir until gelatin is dissolved. This should take about 5 minutes. Add chocolate pieces and keep stirring over low heat until the chips are melted. Stir in the vanilla. Now remove from heat and cool for 1 hour, stirring occasionally. When mixture mounds on your spoon, it’s ready to add the Cool Whip.
Add the Cool Whip to the chocolate mixture and fold it in with a spoon until mixed. Then pour mixture into pre-made crust. Refrigerate overnight before serving. You can this pie with a crust if you favor it. This pie crust recipe is by far one of the best I have tasted. Its not dry and is very rich.
- 1 chocolate or graham cracker pie crust, Keebler preferred
- 1 1/2 cups milk
- 1 envelope unflavored gelatin
- 6 ounces semisweet chocolate pieces, Nestle preferred
- 1 teaspoon vanilla
- 2 cups Cool Whip (thawed)