Chocolate Mousse Chiffon Pie

Total Time: 7 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 large store-bought graham cracker crust
• 3/4 cup cold strong brewed coffee
• 1/4 cup unsalted butter
• 8 ounces semisweet chocolate, coarsely chopped
• 3 large eggs, separated (whites brought to room temperature)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons unflavored gelatin
• 1/4 teaspoon cream of tartar
• salt (a pinch)
• 1/3 cup sugar
• 1/2 cup cold whipping cream
• fresh whipped cream

Recipe

• 1 prebake store-bought crust according to package directions; let it cool; refrigerate until ready to use.
• 2 over very low heat, combine ½ cup of the coffee and 2 tablespoons butter in a medium saucepan, preferably nonstick.
• 3 as the butter starts to melt, add the chocolate; let the mixture stand on the heat for 3-4 minutes, stirring a few times.
• 4 when the chocolate has melted, remove from the heat, whisking to smooth.
• 5 whisk the remaining 2 tablespoons butter into the mixture, adding about ½ tablespoon at a time.
• 6 transfer the pan to a wire rack and let cool, whisking occasionally.
• 7 while the mixture is still warm, whisk in the egg yolks.
• 8 put the saucepan back over very low heat and heat the mixture, whisking virtually nonstop, for 3-4 minutes to cook the yolks.
• 9 remove pan from heat and stir in the vanilla; let cool to room temperature, then refrigerate, whisking occasionally.
• 10 pour the remaining ¼ cup coffee into a small saucepan and sprinkle the gelatin over it; set aside for 5 minutes to soften.
• 11 gently heat the mixture, whisking, until the gelatin is dissolved, 1-2 minutes.
• 12 whisk this into the chocolate mixture and return the mixture to the refrigerator, whisking occasionally, 30-60 minutes, until it has the consistency of a very thick fudge sauce.
• 13 using an electric mixer, beat the egg whites until they hold soft peaks; beat in the cream of tartar and salt.
• 14 gradually add the sugar, beating on high speed until the whites are thick, glossy, and firm but not dry.
• 15 transfer the chocolate mixture to a large bowl and fold in 1/3 of the egg whites.
• 16 add the rest of the egg whites and continue to fold, until no streaks remain.
• 17 wash and dry beaters; using a chilled bowl and chilled beaters, beat the heavy cream with the mixer until stiff but not grainy.
• 18 fold the whipped cream into the chocolate mixture until evenly combined.
• 19 scrape filling into the chilled pie shell, smoothing the top with a spoon.
• 20 cover loosely with tented foil and refrigerate for at least 4 hours, preferably 6.
• 21 serve garnished whipped cream, if desired.