This week I decided on pie.
Not just any pie, but a Chocolate Mousse Pie with a Graham Cracker Crust. The Graham Crackers were made from scratch, using King Arthur Flour’s recipe. Not quite as sweet as store-bought, the homemade crackers were a nice balance for this very sweet mousse, but I’m sure any kind would work. Fresh Vermont Cream and a touch of local honey chimed in with sweet Lake Champlain Chocolates milk chocolate, making this pie as fresh, local and gourmet as our chocolates.
2 c crushed graham crackers
1/3 c brown sugar
2 tbsp c honey
5 tbsp melted butter
3 egg whites
2 tbsp c honey
¼ c sugar
¾ c Lake Champlain Chocolates Milk Chocolate Chips
2 c heavy cream
1 tbsp vanilla extract
To make the crust, combine graham crackers and remaining ingredients in a medium bowl. Press into prepared pie dish and refrigerate while preparing filling.
To make filling, combine egg whites, honey and sugar in top of double boiler. Whisk over medium heat about five minutes, stirring constantly. Remove from heat and beat until it thickens. Meanwhile, melt chocolate in double boiler or at 30-second intervals in the microwave. Fold melted chocolate into meringue and mix just until fully incorporated.
Separately, whip the cream to soft peaks, about five minutes, adding vanilla after about two minutes. Add to meringue in three additions, and mix until just incorporated.
Spoon into prepared pie shell, cover and chill at least two hours before serving. I garnished the pie with our Old World chocolate shavings.