The Learning Curve (and a super easy, tasty recipe for pie)

I've always loved baking, and will do so anytime I get a chance. In my current hometown, the Home & School Association does a bake sale every year to raise money. Everything that is offered is made by volunteers (moms from schools). Someone offers their kitchen, and buys all the supplies for the recipe -- enough to make however many orders are received. Next, the moms who signed up to assist with baking, go to the assigned house and each do a part of the job, then deliver whatever was made.

It's as much of a small social event as it is a baking/cooking workshop. I enjoy going because I get to meet other moms from town that I may not know, and learn a new recipe. I went to this clinic with my dear friend Mandy, who also drove me to the event, while my car was in for an oil change and tire rotation at Mountain Lakes Motors (the best mechanics I've ever used).

The bake workshop was for Chocolate Mousse Pie. It was at my son's classmate's house, which was nice, because I got to meet her mother, a super sweet, grounded woman who happens to be from my favorite home away from home, Rhode Island.

Recipe courtesy of Kim Terhune (actual how to at the end of the blog).

At the workshop were five other women, and we each had an assigned job. I thought it would be a breeze for me, being the Domestic Goddess and all, ha ha, but boy did I make a mess. My job was easy. I had to beat the cream cheese into the melted chocolate, then fold in two tubs of Cool Whip. First, I couldn't beat the cream cheese out of it's chunky state. The remedy was to put it over a double boiler to make it a little warmer. Next, I had to fold in the cool whip. Well, I only did one tub, not two (we were making two pies at a time), and beat it. Fold, Tiffany, fold. I went back, and added the other Cool Whip, then folded it in. My first pie, which was a total debacle, was an extra, and Mandy graciously bought that pie. While I've always known that I've never been good at turning egg whites into a merengue, I now know that folding things into a batter isn't my forte either.

Thankfully, all of the women at the workshop were patient and light-hearted. After doing a few pies -- we all split it up so it went fast -- I can say that while I am not a pro at folding the cool whip into the batter, I can do it!

I must add that it was a great group of women, and the workshop made the morning fun. Two were women I knew, Mandy being one of them, and three were women I'd just met. They were all so great, and the hostest had coffee and bagels for us. I ended up eating a whole bagel, something I haven't done in months. It was so yummy. I'd wished we had more baking time because I enjoyed talking with all of them.

Anyhow, the recipe is simple, if you know how to fold...

Chocolate Mousse Pie 
From the HSA Bake Sale Workshop, printed with permission from Kim Terhune

• 1 c chocolate chips
• 1/3 c milk
• 3 oz. cream cheese, at room temperature
• 1 8 oz. carton of Cool Whip
• 1 chocolate graham cracker pie shell

1. Put the cream cheese in a big bowl and smush it 'til it's easily manipulated. (At first, we then added the cream cheese and beat it in until it melted but then tried this way, that was easier ).
2. Heat chocolate chips and milk on the stovetop over medium low heat until chocolate chips are melted. (No double boiler. You can do it right in the pot.
3. Add melted chocolate to cream cheese and beat until blended.
4. Fold in the cool whip. As I learned, whipping it in will take the air out of it and make the pie flatter.
5. Add mixture to pie shell.

Refrigerate until ready to serve.

Now, the ladies at the clinic had chocolate in a squeeze container to decorate the top. I am not sure how the chocolate sauce was made, but it was kept warm in boiling water. I will check with Mandy tonight and get back to you. I will definitely be making this for future parties.

Enjoy, and have a great weekend!