When I received my Food Network magazine with a whole section of chocolate deserts, I knew I would be spending a lot of time in the kitchen, trying each one. This one came up a real winner. Thank you Paula for showing us another new recipe that will add to our collection of desserts that we will have in our recipe boxes and our hearts for years to come.
1 sheet refrigerated pie crust dough *(I like to use the oreo crumb pie crust shell)
2 cups semisweet chocolate chips, plus more for topping
1/2 cup whole milk
1 tables chocolate cream liqueur (or use 2 teas almond extract or vanilla extract)*(if you use the extract instead of the liqueur, you don’t have to add the 1 teas vanilla that is called for in her recipe, but if you use the liqueur, add 1 teas vanilla)
3 cups powdered sugar
1 quart heavy cream
Preheat oven to 350 if using regular pie dough crust. (If you use the cookie crumb prepared Oreo crust, you can skip this step). Line a 9″ pie plate with the pie crust dough; crimp the edges as desired. Prick holes in the bottom of the pie shell. Bake in oven 11 min or until golden brown; let cool.
Combine chocolate chips, milk and chocolate liqueur in a medium saucepan over medium-low heat. Cook, stirring until smooth, about 1 min. (If using extract instead of liqueur, do not add yet, as extract should be added in after cooking the chocolate and milk. Mix in extracts and let the chocolate sauce cool.
Combine the powdered sugar and heavy cream in a mixing bowl that is free of any grease. Whip with a mixer to make the whipped cream. Gently fold about 1 cup of the whipping cream into the cooled chocolate sauce. Gently fold the remaining whipping cream in two to three batches. Pour the mousse mixture into the pie shell. Add chocolate chips to the top of the pie. Cover with plastic wrap and freeze a few hours or overnight.