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[personal profile] thewayne
This is one of my favorite recipes, but it didn't come from Alton. While I loved Good Eats, and I really wish he'd do another cooking instruction show (but I'm not holding my breath), I found some of his recipes just not that practical. This recipe I got from Chow, it's by Amy Wisniewski and my alterations are in italics.

Chocolate Mousse Pie Recipe
Difficulty: Easy | Total Time: 50 mins, plus 3+ hrs chilling time | Makes: 1 (9-inch) pie, or 8 to 10 servings
¾ cup (5 oz) semisweet chocolate, coarsely chopped. I use Ghirardelli 60% bittersweet chips, no need to chop.
¼ cup cold heavy cream for melting the chocolate
¾ cup cold heavy cream for whipping (a single pint makes 2 pies)
2 or 3 large egg whites (no traces of yolk), at room temperature, depending on how dense a chocolate you want (2 eggs = more dense chocolate, 3 eggs = slightly less dense chocolate, 1 egg = not recommended)
1 Oreo chocolate cookie pie crust.  The recipe had you making a pie crust, I don't have time for that.
OPTIONAL: ½ TEASPOON chili powder, I recommend Spice Islands brand.
OPTIONAL: 1 teaspoon vanilla extract, use a good one that isn't just vanilla “flavored”.
  1. Fill a medium sauce pan with 1-2 inches of water and bring to a simmer over medium heat.
  2. Place the chocolate (and chili powder, optional) in a large heat proof bowl, add the ¼ cup of the cream. Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula or whisk, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
  3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. It's OK if this is over-mixed. Personally I put the whites on a paper plate to reduce cleanup: just throw the plate away!
  4. Clean and dry the whisk attachment and mixer bowl, chill the bowl with cold water if you just rinsed it with hot water. Place the remaining ¾ cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. It's NOT OK to over-mix this or you get something like butter! Keep an eye on it.
  5. Do the steps in this sequence: melt chocolate, whisk whites, whisk cream.  This way the chocolate should have cooled to a working temperature by the time you're done with the other two steps, and you don't risk anything contaminating the whites and causing them not to whip.
  6. Using a spatula, fold half of the whipped cream in to the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not over-mix). Pour the mousse into the cooled pie crust and smooth it into an even layer, you can do this by gently moving the pie tin in a large circle and it will settle itself. Refrigerate until set, at least 2-3 hours, overnight is better. Then cover it with the lid that came with the pie crust (if you bought an Oreo or Keebler crust.)
NOTES FROM WAYNE: The chili powder and vanilla are my additions. If you want more chili powder, go ahead, but be very careful. Add it in quarter, or even eighth teaspoon increments, we find the current half teaspoon to be a nice kick and just shy of too much.

If you look at this recipe online, they have you making your own pie crust. If you want to make the effort, go for it, I'm sure it'll be great. I'd rather not spend the time, and I can make this pie in half an hour from pulling the ingredients out of the fridge to putting the pie in to set by using an Oreo crust. Keebler also makes a chocolate crust, but the Oreo crust tastes better in my opinion.

The online recipe also has the suggestion of making and adding whipped cream when you serve it. Personally, I wouldn't bother because this recipe is VERY calorie-dense. It's a very nice dessert, Russet and I usually share a piece to reduce the calories and I cut it in to eight pieces to make them a little smaller.

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