Black Bottom Chocolate Mousse Pie

By lmeyer

Ingredients

• Crust:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter melted (6 T)
• Mousse:
• One can Sweetened Condensed Milk
• 1/2 stick butter
• 1 T vanilla
• 12 ounces semisweet or bittersweet chocolate
• 1-2 T liqueur of your choice (optional) (Rum, Brandy, Kahlua, Grand Marnier, Bailey's, Whiskey, Bourbon, etc)
• 2 1/4 cup heavy cream, whipped until stiff peaks form

Preparation

Step 1

Crust:
Melt butter and toss with other ingredients and mix. Press firmly into two 8" or three 9" pie plates. Bake at 350 degrees 8-10 minutes until lightly browned. Cool or chill COMPLETELY!

Mousse

Heat condensed milk with butter and vanilla in microwave until bubbling hot. Pour over chocolate, allow to sit for a minute or so, and stir until smooth.

Spoon just enough of the warm mixture to make a nice black bottom layer, about 1/4 cup over cooled pie crust. Gently spread and chill. Allow the remaining mixture to coll for about an hour at room temp.

Whip heavy cream and gently fold into the remaining cooled chocolate mixture. Spoon gently onto black bottom layer in pie shell. Cool completely or freeze.

Makes 2 pies