Dreamy Chocolate Mousse Pie Recipes

Steps:

• In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.
• Cool. Chill thoroughly; stir. Fold in whipped cream.
• Pour into prepared pastry shell. Chill 4 hours or until set.
• -----*Note-----.
• Mousse Pie Garnish.
• 1 block chocolate, at room temperature.
• Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls.
• You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.

Steps:

• For Crust: Mix together, graham cracker crumbs, butter, and sugar press in to 9" pan and bake at 350 for 8 minutes.
• Prepare crust and cool. In double boiler, over hot (not boiling) water, melt chocolate chips. Remove from heat and cool slightly. Or, use microwave on medium heat at 1 minute intervals. Stir often - remember, the chips will continue to melt when removed so don't over cook! Don't forget to cool this mixture or you will cook your eggs in the next step!
• Using a beater, beat in egg and egg yolks one at a time.
• In a small bowl, beat egg whites until soft peaks form. Fold this into the chocolate mixture.
• With a wire whisk, gently fold in 2 cups of Cool Whip into above mixture.
• Pour into cooled crust and chill until set, about an hour.

Steps:

• Whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up.
• Fold the whipped topping into the pudding and milk mixture one spoon-full at a time. Do so gently so that the substance keeps a light texture. Reserve roughly one third of the tub of whipped topping.
• Place the pudding mixture in the cookie crust. Spread the mixture evenly over the crust so that the entire crust is full with the mixture.
• Spread the remaining whipped topping on top of the pie. Refrigerate for at least one hour so that the pie sets.

Steps:

• Place chocolate chips in a glass bowl alongwith half of the whipping cream.
• Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
• Allow the mixture to cool.
• In the meantime, beat the rest of the whipping cream till soft peaks form.
• Add vanilla and sugar and beat continuously.
• Slowly add the chocolate mixture and mix well.
• Place in the chocolate pie crust.
• Refrigerate for several hours before serving.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Spoon into crust.
• Freeze 6 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.
• Heat ice cream topping as directed on label; drizzle over pie. Top with remaining COOL WHIP.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack., In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Steps:

• In a mixing bowl, beat cream cheese, sugar and cocoa.
• Beat in the milk and vanilla until smooth.
• Fold in the whipped topping.
• Spoon into the crust.
• Cover and freeze for 20 minutes.
• Garnish with additon whipped topping if desired.