Chocolate mousse pie

 
                            Chocolate Mousse Pie
 
 Recipe By     : Mimi Markofsky / Bon Appetit Dec 1980
 Serving Size  : 16   Preparation Time :7:00
 Categories    : Desserts                         Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST
    3      cups          chocolate wafer cookies -- crushed
      1/2  cup           butter -- melted
                         FILLING
    1      pound         semisweet chocolate
    2      extra large   eggs
    4      extra large   egg yolks
    4      extra large   egg whites -- room temperature
    2      cups          whipping cream
    6      tablespoons   powdered sugar
                         TOPPING
    2      cups          whipping cream
                         sugar -- to taste
 
 CRUST:
 Combine wafer crumbs and melted butter.  Press into bottom and up the 
 sides of a 10" springform pan.  Refrigerate or freeze at least 30 minutes
  (This may be done 2-3 days in advance.)
 
 FILLING:
 Soften chocolate in top of double boiler or in the microwave.  Using a 
 wire whisk or a hand mixer (preferable)  Add whole eggs and mix well.  Add
 yolks and mix thoroughly.
 
 Whip cream with powdered sugar until soft peaks form.  Beat egg whites 
 until stiff but not dry.  Stir a little of the cream and egg whites into 
 the chocolate mixture and combine well, to lighten the chocolate.  Using 
 a rubber spatula, fold in the remaining cream and egg whites until well 
 incorporated and no white streaks appear.  Turn into crust and spread 
 evenly.  Chill at least 6 hours, preferably overnight.
 
 Whip remaining cream (from topping list) with sugar to taste.  You may add 
 1/2 teaspoon almond extract if desired.  Place 1/2 cup into a pastry bag 
 fitted with a star tip.  Spread remaining topping over cake.
 
 Loosen the crust on all sides and remove springform pan (sides will loosen 
 as you unlock the pan).  Pipe remaining cream onto cake decoratively.  
 Garnish with chocolate shavings or chocolate leaves.
 
 
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 NOTES : Alternate crusts:
        1)  Crumb crust:  1-1/2 C. vanilla wafers; 6 Tblsps. cocoa; 
             1/3 C. powdered sugar; 6 Tblsps. margarine, melted
        
        2) Graham cracker crust:  1-1/2 C. graham cracker crumbs;
            1/2 C. cocoa; 1/4 C. sugar; 4 Tblsps. butter