This Chocolate Mousse Pie recipe comes from our Trade Assistant Nicole’s great aunt Trudy. Nicole’s mom Teresa made this pie every year for Thanksgiving and Christmas, but we think it’s a welcome treat anytime!
2+ cups chocolate cookie wafers (Oreos)
1 stick unsalted butter, melted
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs, separated
8 oz semi-sweet chocolate chips
1 container Cool Whip
3/4 cup nuts, optional
cocoa powder for dusting
Preheat oven to 325*F. In a food processor, add the cookies and process into uniform crumbs. Add the melted butter and process until blended. Pour into a springform pan and press evenly along the bottom and up the sides 2/3 of the way. Bake in preheated oven for 10 minutes. Allow to cool.
To prepare the filling, melt the chocolate chips in a double boiler. Melt slowly so as not to overheat the chocolate. Beat the cream cheese in a large bowl with 1/4 cup sugar. Add vanilla and beat until fluffy. Add the egg yolks and mix until blended. Gently fold in the melted chocolate.
In a separate bowl, beat egg whites and remaining 1/4 cup sugar until stiff – this can take several minutes. Fold egg whites into cream cheese mixture, fold in the Cool Whip and blend well. Add nuts, if you choose to do so. Pour filling into the springform pan. Cover and refrigerate for several hours or overnight.
Remove from springform carefully and place on a cake stand. Dust with cocoa powder through a fine-mesh strainer and decorate as you like. Enjoy!