9 inch pie crust, pre-baked
For the Whipped Cream (makes about 4.5 cups):
2 cups heavy whipping cream
4 tablespoons granulated sugar
1 teaspoon vanilla
For the Chocolate Mousse Layer:
4 ounces unsweetened chocolate
8 ounces cream cheese, softened
2 cups powdered sugar
1/4 cup sweet red vermouth (can substitute 1/4 cup coffee or omit)
Add the sugar and vanilla to the heavy cream.
Beat until stiff peaks form.
Set 2 cups of whipped cream aside for the top of the pie.
French Silk Pie Layer:
Melt chocolate in a microwave safe bowl, about 2 minutes at half power. If it is still lumpy at 2 minutes, stir and give another 30 seconds at half power. Repeat if needed. Set aside to cool slightly.
Beat the softened cream cheese.
Add the powdered sugar and cooled chocolate, mix well.
Add vermouth, mix well.
Beat in remaining whipped cream (about 2.5 cups) until smooth.
Add the chocolate mousse to the pre-baked pie shell and spread it out evenly.
Top with whipped cream.
Optional decorative eyes: melt 1/4 cup white chocolate in the microwave, spoon it into a pastry bag and pipe out some symbiote eyes for decoration.
Place in the fridge for at least one hour or until ready to serve.