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Chocolate Mousse Pie with Coconut Almond Crust

Source of Recipe


Adapted from a recipe by Sharon Maasdam






List of Ingredients



• -- Crust --
  
• 2 cups flaked sweetened coconut
  
• 1/2 cup chopped almonds
  
• 1/2 cup granulated sugar
  
• 1/4 cup plus 2 Tbsp all-purpose flour
  
• 1 tsp vanilla
  
• 2 egg whites, slightly beaten
  
• .
  
• -- Filling --
  
• 1/4 cup milk
  
• 1 tsp unflavored gelatin (1/2 envelope)
  
• 1-1/4 cups whipping cream (divided)
  
• 4 egg yolks, slightly beaten
  
• 1/2 cup granulated sugar
  
• 4 ounces bittersweet chocolate, finely chopped
  
• 1 tsp vanilla
  
• Whipped cream (optional garnish)
  
• Sliced almonds (optional garnish)
  






Instructions



1. Preheat oven to 375° F.
   
   
2. To make crust:
   Coat a deep 9-inch pie plate with nonstick cooking spray. Place coconut, almonds, sugar and flour in a medium bowl. Add vanilla to egg whites and mix into coconut mixture thoroughly. Press mixture into bottom and up sides of pie plate. Bake for 12 to 15 minutes, or until edges begin to brown. Do not overbake. Cool.
   
   
3. To make filling:
   In a small saucepan, combine the milk and gelatin and let sit for 5 minutes. Add 1/2 cup of the whipping cream, the egg yolks, and granulated sugar. Cook and stir over medium heat about 5 minutes or until the mixture coats the back of a metal spoon (160° F).
   
   
4. Place chocolate in mixing bowl and pour hot cream mixture over the chocolate. Let stand a few minutes, and then stir until chocolate melts and incorporates into mixture. Stir in vanilla. Place in freezer for 30 minutes, stirring after 15 minutes.
   
   
5. Beat chocolate mixture with an electric mixer for 3 to 4 minutes until the mixture is light and fluffy. In a medium bowl, beat remaining 3/4 cup whipping cream until soft peaks form. Gently fold whipped cream into chocolate mixture. Fill cooled pie shell. Chill before serving.
   
   Garnish with a dollop of whipped cream and sliced almonds, if desired.
   
   Makes 6 to 8 servings.