Chocolate Mousse Pie with Coconut Macaroon Crust
Ingredients:
- egg whites - 4
- shredded coconut - 3 cups
- sugar - 3/4 cup
- vanilla extract - 2 tsp
- salt - 1/4 tsp
- Chcolate mousse --
- milk chocolate - 6 ounces
- heavy whipping cream - 1/3 cup
- egg yolk - 1
- egg whites - 4
- sugar - 2 T
Instructions:
Prepare crust -- bring a pot of water to a simmer. In a heat-proof bowl, mix together egg whites, coconut, sugar, vanilla and salt; set bowl over the pot of water. Heat for 5 - 7 minutes until mixture is warm and egg whites have thickened - stir continually while heating to prevent burning. Remove from heat, let mixture sit for 30 minutes.
Press coconut mixture into the bottom and sides of a greased 9 inch pie pan.
Bake in a preheated 350 degree oven for 5 - 7 minutes until edges of the crust just start to turn golden. Reduce heat to 325 degrees, continue baking for another 10 - 15 minutes until edge of crust is golden brown.
Prepare chocolate mousse -- melt chocolate, cool until chocolate is warm to the touch. Bring cream to a boil. Pour hot cream over the melted chocolate, mix thoroughly. Mix in egg yolk.
In a second bowl, whip egg whites until soft peaks form. Mix sugar into egg whites a little at a time. Gently fold egg whites into chocolate in very small spoonful's. (Don't smash the fluffiness out of the egg whites.)
Pour mousse into the cooled pie crust. Place in refrigerator for 2 - 3 hours before serving. For best texture, serve the day prepared. Will keep for a couple of days, however texture of mousse will change.
