Frozen Chocolate Mousse Pie

I must admit, I have a certain fondness for icebox pies. Perhaps it's my Mid-West roots or that that they recall a bygone era, when Jello salads were still a fixture at the dinner table. Whatever the reason, I'm sure your family will love this easy dessert, adapted from the folks who make sweetened condensed milk. Unless you like your pie achingly sweet, be sure to use good quality bittersweet chocolate chips. I've also opted for a crust made from chocolate Teddy Grahams, rather than Oreos, but the choice is yours. I don't recommend a store-bought Oreo crust, however, unless you don't mind its slightly off taste, somewhat reminiscent of coffee.

Frozen Chocolate Mousse Pie

6 oz. bittersweet chocolate chips, melted
1 14 oz. can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 cup whipping cream, stiffly whipped

Combine melted chocolate and sweetened condensed milk. Cool. Fold in the whipped cream. Pour mousse into prepared crust. Freeze for 6 hours or until firm. Serve immediately and freeze any leftovers.

Chocolate Graham Cracker Crust

2 cups chocolate graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

Combine crumbs, sugar and butter. Press on the bottom and sides of a buttered 9-inch pie plate. Freeze until firm, about 15 minutes.