Shelly's Recipe

CHOCOLATE-VANILLA MOUSSE PIE

Category: Pies - Cream and Custard

1 1/4 cups each vanilla chips and semi-sweet chocolate chips
2 cups heavy (whipping) cream
Chocolate crumb pie crust
Garnish: whipped cream, strawberries

Stir chocolate chips and 1/4 cup of the heavy cream in a small saucepan over low heat until chips melt and mixture is smooth. Scrape into a medium-size bowl. Wash saucepan. Repeat with vanilla chips and another 1/4 cup cream. Scrape into another medium-size bowl.

Beat remaining 1 1/2 cups heavy cream in a large bowl until soft peaks form when beaters are lifted. Gently fold half the whipped cream into the vanilla-chips mixture. Stir fold remaining whipped cream into chocolate-chip mixture.

Alternate about 1/3 cup of each mousse into the cookie crust. When it is all in the pie shell, run a knife through the two mousses to create a marbled effect. Refrigerate at least 1 hour, or covered up to 2 days. Garnish to serve.

NOTE: Melted vanilla chips firm up faster than regular chocolate chips, so be sure to melt them after the chocolate and add the cream as soon as it is stiff.