Floating Graham Cracker Buttermilk Crusted Mousse au Chocolat Pie
Thank you all for your suggestions last week! I put together my favourite ones and came up with my own little pie. I read a lot of chocolate suggestions, so decided to make a mousse topping, then some cheesecakes here and there, so i incorporated the graham cracker crust, then other recipes you mentioned buttermilk, etc… basically i made a mix match of all of your wonderful suggestions and invented this purely overloaded pie that we devoured in mere minutes.
Click more for the video instructions!!
Crust: 15 graham crackers + others to form about 1 c. 1/2 of crumbs, pulse with 6tbs of melted cooled butter and a pinch of salt. Press down in a pie mold and bake until firm for 12-15mins in 200c. (dont let it get too dark).
Custard Crust: 3 eggs, 3tbsp flour, 1c. sugar, mix well, then mix in, while alternating, 1 3/4 c. buttermilk and 1/2 c. melted butter. Poor into cooled crust and bake at 210 c. for 15mins, then at 160c for 30-40 mins until set. Cool once cooked.
Mousse: Melt down 100g of dark chocolate with 100g of butter on a double boiler. cool to warm.
Beat 8 egg yolks and mix in melted chocolate quickly with 4tbs of rum.
Beat 8 egg whiles with 8tbs of white sugar until soft glossy peaks are formed. Fold into the cool chocolate mixture.
Poor the whole thing over the cold crust and set overnight in the fridge.