One of my favorite desserts that my mom made for me growing up was a Frozen Chocolate Mousse Pie. It wasn’t a fancy family recipe or anything. Instead, it was one of those recipes that you get on the packaging when you buy a product. In this case, it may have been on the Cool Whip packaging. This recipe is at least thirty years old and whenever I make the pie, it brings me back to my childhood. I love it now as much as I did then, and I hope this will be one of the Tiny Dancer’s favorites too. And if tastiness wasn’t enough, it’s so easy to make this pie that just about anyone can do it!
1/2 Cup Butter (room temperature)
3/4 Cup Sugar
2 Squares of Baker’s Unsweetened Chocolate – melted
1 8oz Container of Cool Whip
1 9inch Graham Cracker Pie Shell
Cream 1/2 cup butter with 3/4 cup sugar. Stir in 2 squares of cooled melted Baker’s Unsweetened Chocolate. Add 2 eggs, one at a time, beating 5 minutes after each addition at high speed. Fold in Cool Whip. Pour into pie shell. Chill until firm.
That’s it! You’re done. Garnish with some whipped cream, more Cool Whip, chocolate sauce or berries.