Made by Gourmandise School in Santa Monica
- 1 9in. Pie Tin
- Food Processor
- Medium Size Bowl
- Standing Mixer
- Whisk Attachment
- Double Boiler (Sauce Pan with Small/Medium Glass Bowl)
Makes 12 Servings
- Place the cookies in a food processor and break up until you get very fine crumbs.
- Dump into a bowl and stir in the melted butter. Press into a 9” pie tin and freeze until your mousse is finished.
- Place the heavy cream in the bowl of a stand or hand-held mixer with the whisk attachment and beat until it just barely holds. Fold in the extract. Pour into another bowl and chill in the fridge while you make the other components. Wash the bowl and set aside.
- Melt the chocolate and butter together over a double boiler or in a microwave. Whenever melting chocolate with these methods, be sure to pull from the heat source once the chocolate is ¾ of the way melted and stir until smooth off the heat.
- Place a large bowl, (if using a stand mixer, the stand mixer bowl), over a double boiler and whisk the egg whites and sugar together until warm and no longer gritty. Remove from the heat and beat with their your stand mixer fitted with the whisk attachment or a hand-held beater until your meringue is stiff. Fold in the chocolate. Fold in half of the whipped cream and pour this chocolate mousse into the pie shell.
- Pour the remaining whipped cream over the mousse and freeze the pie for at least one hour.
- Melt the chocolate over a double boiler or in a microwave and stir in the coconut oil.
- Pour this over the frozen pie and garnish with anything you like!