Saturday, January 5, 2013

"Falling in Love" Chocolate Mousse Pie (with Coconut Crust!)

   Several years ago, I saw the movie Waitress. It was part of what made me get into baking so much - I mean, how could you not want to bake pies after sitting through two hours of watching others do it? On the way out of the movie theater, I was handed a little "swag bag" - it was the movie's opening weekend, so the theater was giving away goodie bags. Inside, among nail polishes and perfume samples, were a few recipes from the movie.
my cousin was very excited about this pie!
   In the movie, the pie baker names her pies after whatever is going on in her life - this one was her "Falling in Love Chocolate Mousse Pie." I decided to make it for New Year's (it has only been on my to-bake list for five years!!). I found a great recipe for a "crust" that is really like a giant coconut macaroon - just coconut and a little butter. It's surprisingly delicious - I liked it more than a graham cracker or classic pastry crust. This pie is naturally gluten-free, and, if you use shortening instead of butter in the crust, the crust is vegan. More importantly, this is one of the best desserts I have ever made - it disappeared within minutes of being placed on the table!
Falling In Love Chocolate Mousse Pie with Coconut Crust
(mousse filling recipe from Waitress, coconut crust recipe adapted from Martha Stewart)

for the coconut crust
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shredded coconut

Preheat the oven to 350 degrees F. Butter a 9-inch pie plate.
In a food processor, process butter and one-third of coconut until mixture is fairly smooth, 1-2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
Place a 9-inch pie plate on a baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, about 10 minutes; remove foil and bake until edges are browned, about 15 minutes more (the baking time will depend on what kind of pie plate you are using). Let cool completely. 

for the chocolate mousse filling
                                                  1 14-oz. can sweetened condensed milk
                                                                       2/3 cup water
                                    1 (4 serving) package chocolate pudding mix (not instant)
                                                     1 1-oz. square unsweetened chocolate
                                           2 cups (1 pint) whipping cream, stiffly whipped

In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. 

Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. 
Fold in whipped cream. Pour into prepared pie shell. Chill until serving, at least 4 hours.


Cookie Madness said...

Wow, this pie looks great Sophia! Thanks for sharing. I'm going to have to make it this week since our family is so into coconut, as of late. Good work on the blog. Love your recipes!

Sophia said...

Thank you so much! I love your blog :)