A Waitress Falling In Love Chocolate Mousse Pie - Foodie Night May 2019
A Waitress Falling In Love Chocolate Mousse Pie - Foodie Night May 2019
Recipe by: Ann Laurini
Courtesy of: thehungryengineer.com

 
The challenge this Foodie Night was to come up with a recipe based on a movie or book that inspired your culinary creativity.  Ann chose the movie, "Waitress".  She found a terrific recipe for a delicious Chocolate Mousse Pie from thehungryengineer.com (with a little inspiration from Julia Child).  The result was a pie that Jenna (from Waitress) would have been proud to serve!


Ingredients:

 
Graham Cracker Crust:
  • 1 ½ c crushed graham crackers
  • ¼ c sugar
  • 5 T butter, melted
Chocolate Mousse (adapted from Julia Child’s recipe):
  • 8 oz bittersweet / dark chocolate (I used Caro dark chocolate which has a 68% cacao content)
  • 6 T unsalted butter
  • 3 egg yolks
  • 1 cup heavy cream, well-chilled
  • 3 egg whites
  • ¼ cup sugar

Instructions:


Crust:
  1. Combine the cracker crumbs and the sugar in a bowl.
  2. Dump melted butter on top of crumb mixture and work in with a fork.  When you’re finished, you should have all the crumbs moistened and small buttery clumps formed.
  3. Dump this into a 9" pie plate and use a spoon or measuring cup to mash the graham cracker crumbs into the bottom and sides of pie plate, working to achieve a roughly consistent thickness. It is not necessary to bake this pie crust, however, I like the flavor a bit of baking adds, so I stick it in a 350 degree (F) oven for about 10 minutes and then set it on the counter to cool while making the filling.
Filling:
  1. Chop up the chocolate into chunks and dump that into a heat-resistant bowl with the butter.
  2. Place this over a small pot of boiling water and carefully whisk the chocolate and butter mixture until they’re both melted and well combined.
  3. Remove the bowl from the heat and let it cool slightly.
  4. Carefully whisk in the egg yolks, one at a time, making sure they’re each fully integrated before adding the next.
  5. Next, in a chilled bowl, beat the heavy cream just until soft peaks form. Place this into the refrigerator till ready to use.
  6. Beat the egg whites in a large bowl until soft peaks form. Then while still beating, add the sugar a tablespoon at a time and continue to beat the mixture until it’s shiny and stiff peaks form.
  7. To combine the chocolate and the egg whites, first lighten the chocolate mixture by taking roughly a rubber spatula full of egg white mixture (about ¼ of the egg whites) and stirring it into the chocolate. Pour the chocolate mixture into the dent left by your rubber spatula and carefully fold the chocolate into the whites. When it’s mostly combined, take the whipped cream from the refrigerator and fold that in as well.

Assembly:

It may see a bit obvious at this point, but I’m going to tell you anyway for the sake of completeness. Carefully spoon the chocolate mousse into the graham cracker pie crust, cover loosely, and chill for a couple hours. You can serve the pie as is or gild the lily with some additional whipped cream.

 
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