This Chocolate Mousse Pie comes from our Trade Sales and Marketing Assistant, Nicole's Great Aunt Trudy. Her mom, Teresa Lockett, made this pie every year for Thanksgiving and Christmas growing up. If there was a year she didn’t make it she would have backlash from the kids. As the kids got older, they were designated the task of making it, because ‘Christmas isn’t Christmas without chocolate pie’ - hence the tradition being passed on to her teenage nieces now making it.
For the crust
2+ cups chocolate cookie wafers
1 stick unsalted butter, melted
For the filling
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs, separated
8 oz semi-sweet chocolate chips
1 container Cool Whip
3/4 cup nuts, optional (pecans or walnuts are suggested)
For the crust: Preheat oven to 325*F. In a food processor, add the cookies and process into uniform crumbs. Add the melted butter and process until blended. Pour into a spring form pan and press evenly along the bottom and up the sides 2/3 of the way. Bake in preheated oven for 10 minutes. Allow to cool.
For the filling: Begin melting the chocolate chips in a double boiler. Melt slowly so as not to overheat the chocolate. Beat the cream cheese in a large bowl with 1/4 cup sugar. Add vanilla and beat until fluffy. Add the egg yolks and mix until blended. Gently fold in the melted chocolate.
In a separate bowl, beat egg whites and remaining 1/4 cup sugar until stiff - this can take several minutes. Fold egg whites into cream cheese mixture, fold in the Cool Whip and blend well. Add nuts, if you choose to do so. Pour filling into the spring form pan. Cover and refrigerate for several hours or overnight.