Chocolate Mousse Pie

A personal favorite.

Expensive--yes, but worth it. Be sure to use high-quality chocolate.

CRUST:

• 3 CUPS CHOCOLATE WAFTER CRUMBS
• 1/2 CUP (1 STICK) UNSALTED BUTTER, MELTED

Combine crumbs and butter. Press on bottom and completely up sides of a 10-inch springform pan. Refrigerate for 30 minutes or chill in freezer.

FILLING:

• 1 LB. SEMISWEET CHOCOLATE
• 2 EGGS
• 4 EGG YOLKS
• 2 CUPS WHIPPING CREAM
• 6 TBLSP POWDERED SUGAR
• 4 EGG WHITES, ROOM TEMPERATURE

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Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 degrees F.). Add whole eggs and mix well. Add yolks and mix until thoroughly blended.

Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incor­porated. Turn into crust and chill at least 6 hours, or preferably, overnight (flavor and texture will be better if pie is made a day ahead).

Just before serving loosen crust on all sides using a sharp knife; remove spring form. Spread pie with whipped cream topping (or pipe on) and decorate with chocolate curls or raspberries, if desired. Serves 10-12.

TOPPING:

Beat 1 cup of whipping cream until quite thick (beat in powdered sugar and vanilla to taste).