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Let's Celebrate
with a Chocolate Mousse Pie
I dedicate this blog posting to my mom, Pat Lentsch.
There was hardly a dessert mom didn't like and still managed to be of a slight weight. She would have loved this desert as it's reminiscent of Baker Square's French Silk Pie, one her favorites. 
If you’ve got people in your tribe that love chocolate then this is the pie they'll love, I’m into anything chocolate so I was swooning over every single bite! It’s fluffy, rich, sweet, creamy and oh so chocolatey. To sum it up it’s basically pie perfection!!Ingredients:
- 2 tablespoons butter, diced into 4 pieces
- 1 cup (6 oz) semi-sweet chocolate chips
- 1/2 cup (3 oz) bittersweet chocolate chips (or another 1/2 cup semi-sweet if you don't want it quite as rich)
- 2 cups mini marshmallows or 30 regular marshmallows
- 1/3 cup (whole or 2%)
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- Optional 1 tablespoon Amaretto
- 1 (6 oz) store-bought Oreo cookie crust or a homemade crust
- Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.
- Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).
- Remove from heat, stir in vanilla and Amaretto if using and pour into a large mixing bowl. Let cool, about 45 - 60 minutes (it should be about room temperature).
- Whip 2 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form.
- First fold in 1/3 cup of whipped cream mixture into chocolate mixture.
- Then fold chocolate into whipped cream.
- Pour chocolate mixture into Oreo crust and spread into an even layer.
- Chill in refrigerator 3 hours.
- Add a dollop of whip cream with crumbled cookie crumbs to serve.
2-1/2 cups cookie crumbs mixed with 3 tablespoons melted butter. Bake at 350 degrees for 8 minutes. Use a food processor to crumble cookies.
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