Chocolate Mousse Pies

If you love chocolate this is the recipe for you! I found the recipe for the chocolate mousse on a local television channel's website.  The mousse recipe itself has not been altered, however, I chose to serve the mousse in individual pie crusts.  This dessert is a little time consuming but is well worth the effort!

6 oz. fine chocolate (approximately 1 c finely chopped)
1 egg, well beaten
1 c milk
⅓ c + 3 T sugar, divided
Dash salt
1 t vanilla, divided
1 c whipping cream
8 individual graham cracker pie crusts

Shave a little chocolate and set aside for garnish. Finely chop remaining chocolate and set aside. Beat egg well and set aside. Place bowl and beaters for whipping cream in refrigerator to chill.


Combine milk, ⅓ c sugar, and a dash of salt in heavy saucepan. Stirring, over medium heat, bring milk to a boil. Remove milk from heat; stir eggs while slowly pouring approximately one third of the hot milk into egg. Return milk to stove and pour egg mixture back into remaining milk. Stirring constantly over medium heat, cook until slightly thick and mixture coats a spoon (do not boil). Remove from heat. Stir in ½ t vanilla and chopped chocolate; stir until chocolate is completely melted and mixture is smooth. Cool completely to room temperature.


Combine remaining 3 T sugar, ½ t vanilla and whipping cream in chilled bowl. Whip cream until stiff peaks form. Fold whipped cream into chilled chocolate; spoon mousse into serving dishes. Chill 6-8 hours. Serve in individual graham cracker pie crusts.