Pies

Chilled Chocolate Mousse Pie

  • 1 9-inch Baked pie shell
  • 4 1-ounce Unsweetened chocolate squares
  • 14 oz can Eagle Brand milk, chocolate
  • 2 teaspoons Vanilla extract
  • 2 cups Whipping cream, whipped

    • In 2 quart glass measure with handle, combine chocolate, Eagle brand milk and vanilla, cook and stir on high power 2-4 minutes, stirring after after each minute until chocolate is melted and mixture is smooth. Cool to room temperature, about 1-1 1/2 hours. Beat till smooth, foldin whipped whipping cream. Spoon into baked pie shell. Chill till set, about 4 hours. Keep refrigerated

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!