CHOCOLATE MOUSSE PIE
Regi Dean's Recipes  08/21/99
Deserts
Shirley Williams
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Vanilla wafer crumb crust 	1 - 9"
or Graham Cracker Crust	1 - 9"
semisweet chocolate pieces	1 - 6 oz.pkg
egg	1
eggs, separated	2
rum extract	1 tsp
container frozen whipped topping, thawed	1 - 9 oz.
Chocolate Curls for garnish	
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Prepare crumb crust, cool. In double boiler, over hot not boiling water,
melt chocolate pieces, remove from heat and cool slightly. With hand
beater, beat in egg and 2 egg yolks, one at a time and add extract. Get a
small mixer bowl, and mix at high speed, beat 2 egg whites until soft
peaks form, fold into chocolate mixture. With wire whisk gently fold 1/2
container whipped topping (2 cups) into chocolate mixture, pour into
cooled crust. Refrigerate until set. When serving use rest of whipped
topped and swirl on top of pie. Use chocolate curls for garnish.

CHOCOLATE CURLS
Put chocolate in a slightly warm oven, slightly soften sweetened chocolate
pieces. With vegetable parer, shave into curls. Put on pie with toothpick.

GRAHAM CRACKER CRUST
For 9" pie use 1-1/2 cups, 1/4 cups sugar, 1/3 cup melted butter. Mix
together and spread in the pie plate, then add your filling.