*  Exported from  MasterCook  *
 
                            CHOCOLATE MOUSSE PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Desserts
                 Chocolate                        Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -SAM FREEDENBERG (FRWX52B)
    8      ounces        Semisweet chocolate
      1/4  cup           Water
    8                    Eggs -- separated
    1 1/2  teaspoons     Vanilla
      2/3  cup           Sugar
 
 Heat chocolate and water over very low heat -- keep stirring until smooth. Stir
in BEATEN egg yolks.  Add vanilla.  Beat egg whites in large mixing bowl until
foamy. Gradually add sugar until stiff.  Add a little egg white mixture to
chocolate, to lighten. Then fold chocolate into remaining > whites.  Pour 4
cups into greased 9 inch pie pan which has been sprinkled with sugar. 
Refrigerate the rest of the mousse.  Bake at 350 for 25 minutes, until set.
This makes a chocolate meringue.  Chill crust for 1 hour.  Center will fall to
make a chocolate meringue shell.  Spoon chilled mousse into shell. Refrigerate
overnight.  This is our family’s all-time favorite Pesach dessert, for the
Seder or ANY TIME. It’s actually too wonderful to save for one week a
year...ENJOY!!!      ** PENINA ** Formatted by Elaine Radis BGMB90B; MARCH '93
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving