Chocolate Mousse Pie (Can Be Made Non-Dairy)

• 1 graham cracker pie crust
• 10 10 ounces chocolate chips or 10 ounces truffle filled chocolate squares
• 1/2 cup margarine, softened
• 3 eggs
• 1 1/2 cups confectioners' sugar
• 12 ounces non-dairy whipping cream, such as rich's whip

1. Melt chocolate in the top of a double boiler.
2. Then, beat at high speed until smooth: the melted chocolate, margarine, eggs, and sugar.
3. (at this point i place the mixture back on the double boiler and heat it because of the raw eggs, but i've heard that there is only a possibility of Salmonella with CRACKED eggs, otherwise there is no danger at all).
4. In clean and dry mixer, whip non dairy whipping cream until soft peaks form according to package directions (it took me a quarter of the time that it said it would on the box).
5. Put some of that whipped topping aside for the top of the pie.
6. Gently combine the chocolate mixture with the whipped dessert and scoop into pie crust.
7. Freeze for a bit (45 minutes?) to set the chocolate layer.
8. Spread rest of whipped topping on top.
9. For a softer consistency, like pudding, keep in fridge, or take out with time to defrost it before serving. for a richer denser consistency, keep in freezer till a few minutes before serving.
10. YUM!

graham cracker pie crust, chocolate chips, margarine, eggs, confectioners, whipping cream

Taken from www.food.com/recipe/chocolate-mousse-pie-can-be-made-non-dairy-162100 (may not work)