Chocolate Mousse Filling
1/2 cup unsweetened cocoa
1/2 cup plus 2 tablespoons sugar
1 cup nonfat skim milk divided into 3/4 cup and 1/4 cup
1 envelope un-flavored gelatin
2 teaspoons vanilla extract
3 egg whites at room temp.
1. Combine 1/2 cup sugar and cocoa in heavy saucepan; add 3/4 cup milk mixing together well. Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil. Pour mixture into a large bowl; set aside to cool.
2. Pour remaining 1/4 cup milk into a small saucepan, sprinkle gelatin over milk and let sit for 2 to 3 minutes. Stirring, heat mixture over low until gelatin dissolves, 2 to 3 minutes. Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside to cool.
3. Beat egg whites at high speed of an electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time, continuing to beat until stiff peaks form. Gently stir a third of the egg whites into cocoa until blended. Gently blend remaining egg whites into mousse. Pour mousse into pie crust and chill for 3 hours until set.
Light Chocolate Cookie Crust
1 cup chocolate graham cracker crumbs or 8 whole crackers, crushed
1 tablespoon sugar
2 tablespoons Land O Lakes Light Butter or other light butter or margarine, melted
Preheat oven to 375 F. Combine crumbs, sugar and melted margarine in the bottom of a 8-to-10 inch springform pan or pie plate. Pat crust evenly over bottom and 1/4 inch up sides of pan. Bake crust for 8 minutes, remove from oven and set aside to cool.