Frozen Milk Chocolate And Amaretto Mousse Pie Recipes

CHOCOLATE-AMARETTO MOUSSE PIE

Steps:

• Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes., In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature. , Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.

FROZEN CHOCOLATE PIE

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

CREAMY CHOCOLATE MOUSSE PIE

Steps:

• Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
• Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

FROZEN CHOCOLATE MOUSSE PIE

Steps:

• Combine crumbs and butter; press on bottom and up side to rim of lightly buttered 9-inch pie plate. Chill.
• In large mixing bowl, beat chocolate with EAGLE BRAND® and vanilla until well blended. Chill 10 to 15 minutes. Fold in whipped cream. Pour into prepared crust. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.

CHOCOLATE AMARETTO MOUSSE PIE

Steps:

• Line a 9 inch pie pan with aluminum foil (as smoothly as possible).
• Melt 1 cup of morsels with 2 teaspoons butter over medium heat.
• Spread melted chocolate evenly in bottom and up sides of pie plate to form the"crust" (shell).
• Place in freezer for at least 30 minutes.
• Meanwhile in medium sauce pan, place remaining morsels, butter, condensed milk, and salt.
• Cook over low heat till chocolate melts, stirring continuously.
• Add water and continue stirring.
• Cook for 5 minutes.
• While still stirring, add amaretto and cook for 5 more minutes or until mixture thickens.
• Cool mixture to room temperature.
• Add some of the whipped cream to the chocolate mixture, stirring briskly.
• Gently fold remaining whipped cream into chocolate mixture.
• Remove chocolate"crust" from freezer, remove foil from shell.
• Pour chocolate mixture into chocolate shell crust.
• Chill for at least 3 1/2 hours before serving.
• *Slicesmay be garnished with a dollop of whipped cream which can be lightly sprinkled with slivered or crushed almonds.

CHOCOLATE AMARETTO MOUSSE PIE

Steps:

• Beat the egg whites until peaks form.
• Beat in 1/4 cup sugar until the mixture is stiff and glossy.
• Mix yolks, milk, gelatin, the remaining sugar, and salt.
• Combine over low heat with the chopped chocolate.
• Heat, stirring constantly, until the mixture has combined, smoothed, and thickened.
• Remove from heat and add vanilla and amaretto.
• Whip the cream.
• Pour the chocolate mixture over the egg whites, folding to combine.
• Cool mixture; when cooled, fold in the whipped cream.
• Pour into the crust and refrigerate at least 4 hours before serving.

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE

Steps:

• for crust:
• Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
• for filling:
• Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.