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Triple Chocolate Mousse Pie

1/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk, divided
1/4 cup heavy whipping cream
4 ounces bittersweet chocolate (60% cacao), finely chopped
1 teaspoon vanilla extract

1/2 cup chocolate morsels
21 chocolate sandwich cookies (we use gluten free chocolate cookies)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 cups chilled whipping cream
1/4 cup sugar

For Crust:
Preheat oven to 350°F.
Butter 9-inch-diameter pie pan.
Finely grind cookies in processor.
Add butter and process until mixture is evenly moistened.
Press crumb mixture onto bottom and up sides of prepared pan to form thin crust.
Bake crust 5 minutes.
Transfer crust to rack and cool completely.

Heat chocolate morsels until smooth.
Pour on top of cookie crumb crust and smooth out evenly over crust covering completely.

Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan.
Gradually add 1/3 cup milk, whisking until smooth paste forms.
Whisk in remaining milk, then 1/4 cup cream.
Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes.
Add chocolate; stir until mixture is smooth.
Remove from heat; stir in vanilla.
Cool 1 hour at room temperature.
Pour pudding into crust and spread evenly.

For Mousse:
Combine chocolate, vanilla and salt in processor.
Bring 1 cup cream to boil in heavy small saucepan.
With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth.
Transfer mixture to large bowl.
Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks.
Fold into chocolate mixture.
Pour mousse on top of pie filling.
Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Garnish as desired.