Crust:
25 Vanilla Wafers
1/3 cup butter (We love real butter!)
Preheat oven to 350º. Butter, 9” pie pan. In food processor, finely grind cookies. Add butter process until mixture is moist, and evenly distributed. Press crumb mixture onto bottom of pie pan and up the sides. Bake crust 5 minutes or until crust just barely begins to move from white to light golden brown. Remove immediately and cool on rack.
Mousse:
1 – 12oz. bag Semisweet chocolate chips (chopped finely, or use food processor)
1 tsp. vanilla
1/2 tsp. salt
4 cups whipping cream, CHILLED
1/4 cup plus 3 TBSP sugar
Chocolate Shavings
Festive Options for Toppings:
2 freshly washed and dried mint leaves
3 red hot candies or 1 orange pumpkin candy
Directions:
Mix chocolate, vanilla and salt in a food processor. Bring one cup of cream to boil in small heavy saucepan over medium-low heat, carefully stirring to not let it scorch. While food processor is running on low, slowly pour hot cream through the feed tube and process until chocolate is melted and smooth. Place mixture in a large bowl, cooling, stirring now and then.
Beat 2 cups cream and sugar in large bowl until it forms stiff peaks. Fold whipped cream into the chocolate mixture. Pour mousse into the cooled crust. Chill until set; allow 6 to 8 hours or make the day before you serve.
Before serving, whip remaining cream (3/4 cup) plus 3 TBSP sugar until stiff peaks form. Spread over the top of the pie and garnish with chocolate shavings or chocolate sprinkles. Lay two mint leaves arranged like holly (stems together) and place 3 red hot candies, skittles or m&ms in the center for the look of holly, or use a pumpkin candy for a Fall or Thanksgiving dessert.
