Chocolate Mousse Pie with Almond Crust
Silky, rich chocolate mousse, made with healthy twists for serious savings on fat and calories.
1 1⁄2 cup Belvita oat cookie crumbs
2/3 cup almonds
2 T butter
1 egg white
Heat oven to 350 degrees. Coat a pie pan with non-stick spray.
Combine the ingredients in a food processor until they begin to stick together.
Press the mixture into the pie dish to form a crust. Bake for 8-10 minutes until lightly golden. Let cool completely.
3 ounces of 60 percent bitter-sweet baking chocolate
1⁄4 cup vanilla almond milk
3 T maple syrup
1⁄2 vanilla bean (cut widthwise) 2 egg yolks
3 egg whites
1⁄2 T cornstarch
16-ounce can of coconut milk
Put the chocolate in a small bowl, and microwave in 30-second increments, until just melted.
Whisk in the almond milk and maple syrup. Cut the vanilla bean in half lengthwise, use the knife to scrape the vanilla beans from each side of the pod, and whisk into the chocolate. Let cool.
In a large bowl, use an electric mixer to whisk the egg whites until frothy. Add the cornstarch, and whisk until stiff peaks form.
In another small bowl, remove the solid “cream” from the coconut milk, and whisk for 20-30 seconds (do not whisk longer or the cream will break).
Whisk the egg yolks into the chocolate mixture, then stir in the coconut cream. Add this mixture to the egg whites, and gently fold it together with a spatula until thoroughly combined.
Put the mousse into the pie shell, and let sit in the fridge for at least 8 hours before serving.