Vanilla Mousse Pie

I don't think this needs too much of an introduction. What reason do you need to make a dessert that looks like this (yes I had one but does it really matter?). The hubby said words like "Beautiful" and "Really good" and "You are going to take pictures of it, right?" And all that was before he had a single bite!

The little one started asking if it was cream, and I explained it was mousse. He actually remembered what mousse was from previous times of me making something like this, and was only too eager to get some as soon as dinner was done.

Now I have to confess. I cheated. I didn't make the mousse from scratch. I feel guilty putting it up without saying that what I used was a box of powder (found on the same aisle as pudding/gelatin mixes) with a cup of milk and used a beater till it was all frothy and thick and oh so good looking. I don't feel as guilty as I should because the kind I used was made with Splenda to sweeten it (less calories, less sugar). I know there are plenty of people who would much rather have it made from scratch and I will add a recipe for a basic mousse.

Now the crust I don't feel so guilty about. It's from a frozen puff pastry I bought from the store. For less than $5 per box (two come in a box and I used one), plus not having to used the time to make puff pastry or space (if you saw my kitchen you would understand why I don't even attempt to make most pastry at home from scratch!), it makes for a very efficient, delicious, and beautiful crust that isn't the normal pie or graham cracker crust.

Mousse Recpie

Beat:

• 1-½ cups cream until light and beat in gradually
• ¼ cup sugar
• 2 tablespoons corn syrup
• 1-½ teaspoons vanilla
  
• Small pinch of salt

Put in refrigerator to cool.

Puff Pastry crust

Thaw out pastry. Unroll it and set in an aluminum pie tin (one of the throw away ones are perfect). Preheat oven to 375. While the oven is heating up trim the over hang of the pastry off. Take a fork and press it against the edge of the pastry and pan to give it that ruffled look. Take the fork and then press holes in the bottom of the pastry. No need to go all the way through, it's to keep it from rising so high and so you have a place to put the mousse! Now put it in the oven for about 10 minutes, checking frequently after that to make sure it's a golden brown color and the edges have puffed up. Take it out and let cool about 20 minutes. Fill with the mousse and add a light dusting of cinnamon on top for visual appeal and return to the refrigerator till ready to eat!

Now I have to say when we did finally get some of this, the little one was all over it and hounded me for about 20 minutes after he ate dinner to get some (while I was getting those pictures :)). The hubby cut it and didn't even put his on a plate or used a fork, he wanted into it so badly! I also noticed this morning that there was more of it gone... must be breakfast food too!