Chocolate Mousse Delight

This pie contains a soft, delicious chocolate chip cookie pie crust, filled with a silky chocolate mousse and topped with a fluffy whipped cream. On top of the pie, are delicate chocolate pi shaped candies.

Preheat oven to 375 degrees. Whisk in 2 cups and 2 tablespoons of flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 cup of brown sugar into a medium size bowl.

In a separate bowl, beat together 1 1/2 sticks of warm butter and 1/2 cup of granulated sugar using an electric mixer. Beat in 1 egg, 1 egg yolk, and 2 teaspoons of vanilla extract. Add dry ingredients in at a low speed. Stir in 2 cups of mini semi-sweet chocolate chips to the dough.

Press the dough into a thin, even layer in a 9 inch pie plate. Bake for 5-8 minutes. Cover the crust with parchment paper and fill with baking beads, rice, beans or anything that will weigh it down. Bake for 25-30 minutes, rotating it every now and then.

In a medium saucepan, over high heat, heat 1/3 cup of heavy cream to a boil. Put 5 ounces of semi-sweet chocolate chips into a bowl, and pour the hot cream over them. Whisk until combined and chocolate is completely melted and smooth.

Allow the chocolate to cool until it is at room temperature. Then whisk in 1 teaspoon of vanilla extract and 1/8 teaspoon of salt. Beat a little over 1 cup of cream to stiff peaks using an electric mixer with a whisk attachment. Fold in the chocolate mixture. Fill the pie crust with the filling after it has cooled and smooth it out on top.

Pour 1 cup of heavy cream into a chilled bowl. Add in 2 tablespoons of confectionary sugar and 1/2 teaspoon of vanilla extract. Use an electric mixer or whisk to mix the cream to desired consistency or until fluffy. Optional: After whipped cream is put on, garnish with chocolate.