Deep Dark Chocolate Mousse Pie with Chocolate Cookie Crust

Well when falls off the Paleo wagon, one really falls off. I have to admit being able to eat dairy again is the best thing ever. I had big plans for a French Silk pie yesterday but a non-napping baby forced me to try go with plan B that didn't involve so many mixing bowls and steps. As it turns out it was a delicious plan B.

The original recipe (from my beloved dog-eared Mrs. Fields Cookie Book) called for cream cheese. Since I didn't have any on hand I subbed creme fraiche and crossed my fingers. I think it gave it a particularly amazing texture. Definitely more 'mousse' like than it would have been with cream cheese and I loved the subtle depth of tanginess the creme fraiche lent to the filling really playing up the dark chocolate flavor. Another bonus to using creme fraiche? You can make this pie on the spur of the moment without having to wait for any of the ingredients to come to room temp first.

By the way my husband and our good buddy staying with us topped this pie with…are you ready?…Blue Bell and a big splash of bourbon. They swear it's the best thing ever.

Deep Dark Chocolate Mousse Pie
* Adapted from Mrs. Fields Cookie Book

Crust:
1 1/2 cups chocolate wafer crumbs (ground fine)
5 tablespoons salted butter, melted
2 tablespoons granulated sugat

Filling:
6 oz dark chocolate (55%-75%), chopped
1/2 cup heavy cream plus 1/4 cup, plus additional for whipping if desired
8 oz creme fraiche
1/4 cup packed light or dark brown sugar
1 tablespoon vanilla extract
pinch salt
3/4 cup semi sweet chocolate chips

Directions:
Preheat oven to 350.

In a medium bowl, combine the crust ingredients until well mixed. Gently press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes then place on a wire rack to cool.

For the filling, place chopped chocolate in a small bowl. In a small saucepan, bring 1/2 cup of heavy cream to just a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.

In a medium bowl with an eclectic mixer, beat the creme fraiche, sugar, vanilla and pinch salt until smooth. Beat in the remaining 1/4 cup heavy cream. Gently beat in the melted chocolate mixture. Set aside.

Sprinkle the 3/4 cup chocolate chips evenly over the bottom of the crust (if it's still a little warm that's fine - the chips will melt a little which is just groovy.)

Pour the filling over, and if the crust was still warm, let cool a bit before covering with plastic wrap and refrigerating for at least 2 hours before serving to firm up a bit.

Pie will keep, covered, for up to 4 days in the refrigerator.