CHOCOLATE MOUSSE PIE

By curly

Ingredients

• 8 or 9-inch baked pastry shell or crumb crust
• 1 tsp unflavored gelatin
• 1 Tbsp cold water
• 2 Tbsps boiling water
• 1/2 cup sugar
• 1/4 cup Hershey’s Cocoa
• 1 cup heavy or whipping cream, well chilled
• 1 tsp vanilla
• Rum Cream Topping

Preparation

Step 1

Sprinkle gelatin onto cold water in small bowl; let stand 1 minute to soften.

Add boiling water; stir until gelatin is completely dissolved and mixture is clear.

Combine sugar and cocoa in chilled small mixer bowl; add cream and vanilla. Beat 30 seconds on low speed or until smooth; beat 1 minute on medium speed or until stiff peaks form.

Gradually add gelatin mixture; beat until blended. Pour into cooled shell or crust. Spread Rum Cream Topping over chocolate filling. Chill at least 2 hours.

RUM CREAM TOPPING: Beat 1-cup heavy or whipping cream, 2 Tablespoons confectioners’ sugar and 2 tsps light rum or ¼ tsp rum extract in small mixer bowl until stiff.