Chocolate-Vanilla Mousse Pie Recipe

To melt chips in microwave: Put vanilla chips and chocolate chips in separate medium-size microwave-safe bowls. Add 1/4 cup heavy cream to each. Heat separately (chocolate chips first) on high 45 seconds to 1 minute, or until cream is steaming hot. Let stand 1 minute, then stir until smooth. On stovetop: Stir chocolate chips and 1/4 cup of the heavy cream in a small saucepan over low heat until chips melt and mixture is smooth. Scrape into a medium-size bowl. Wash saucepan. Repeat with vanilla chips and another 1/4 cup cream. Scrape into another medium-size bowl.

Beat remaining 1 1/2 cups heavy cream in a large bowl with electric mixer until soft peaks form when beaters are lifted.

Gently stir (fold) half the whipped cream into the vanilla-chips mixture. Stir (fold) remaining whipped cream into chocolate-chip mixture.

Alternately drop heaping soupspoonfuls (about 1/3 cup) of each mousse into the cookie crust. When it’s all in the pie shell, run a knife through the two mousses to create a marbled effect.

Refrigerate at least 1 hour, or covered up to 2 days. Garnish to serve. Tip: Melted vanilla chips firm up faster than regular chocolate chips, so be sure to melt them after the chocolate and add the cream as soon as it’s stiff.