Well, this will be the fourth down and only one more to go in my five-pie baking obsession. Today I present to you a pie gifted to my girls: Chocolate Chocolate Cinnamon Graham Mousse Pie. Jenna is a chocolate fan – I mean REALLY a chocolate fan. The darker and the more chocolatey – chocolatier – the better! Thus, I created a crust with cinnamon graham crackers (yum) and just a few chunks of chocolate. I partially baked that, and then topped it with a combination of semi-sweet and bittersweet chocolate chunks, and finished baking that into the shell. While that goodness cooled, I whipped up a batch of cinnamon chocolate mousse to slather over the top. Pretty amazing, right? Should we serve it with chocolate ice cream? 😉
I think I know a few little ladies who would say, “YES!”
Chocolate Chocolate Cinnamon Graham Mousse Pie
Crust:
1 sleeve cinnamon graham crackers, processed to a fine crumb
1 cup all purpose flour
8 Tbs. ice cold butter, cubed into 1/2″ pieces
1 large egg
1 Tbs. white vinegar
2-3 Tbs. ice water
1 Tbs. semi-sweet chocolate chunks
1 Tbs. bittersweet chocolate chunks
1/4 cup semi-sweet chocolate chunks
1/4 cup bittersweet chocolate chunks
Preheat the oven to 375 degrees.
Combine all the ingredients, except the ice water (and remaining 1/2 cup of chocolate), in the bowl of a food processor. Pulse until crumbly. Add the water 1 Tbs. at a time and pulse until dough – not too wet and not too dry. Transfer to a sheet of parchment paper and form into a ball with your hands. Top with another layer of parchment and roll out into an 11″ pie crust. Transfer to a deep dish pie plate, fold the edges under and then pinch and squeeze to achieve your desired crust edge design.
Fill with pie weights and bake for about 15 minutes, until golden brown.
Remove the weights from the pie and fill with the remaining semi-sweet and bittersweet chocolate chunks.
Return to the oven and continue baking for another 10 minutes or so.
Remove from the oven and allow to cool.
Cinnamon Chocolate Mousse:
3 cups heavy whipping cream, very, VERY cold
1 cup powdered sugar
1 cup unsweetened cocoa powder
2 tsp. ground cinnamon
Whip together all the mousse ingredients until very stiff peaks form.
Once the pie crust and melted chocolate has cooled completely, spoon and slather the mousse over the top. Chill immediately and keep cold until ready to serve.
