Refined Sugar Free Agave Chocolate Mousse Pie

It has been forever since I posted a recipe. This one is delicious and worthy. It is sinfully rich. All natural. No refined ingredients. All whole grains. But beware...not low fat! Just scrumptiously decadent.

Agave Chocolate Mousse Pie with Homemade Graham Cracker Crust

Chocolate Agave Pie Filling...
5 ounces mascarpone cheese (cream cheese will work but is salty)
1/2 c cocoa powder (not dutch processed)
1 1/2 t vanilla
3/4 c organic agave nectar
2 c heavy whipping cream (I use my Gossners)
4 T ultra gel

Whole Grain Graham Cracker Crust...
1 1/2 c blended graham cracker crumbs from whole grain graham cracker recipe
1/3 c melted butter
1/4 cup natural sweetener (I like xylitol in this recipe)

Agave Whipped Cream Topping
2 c heavy whipping cream
3 T agave nectar

Prepare Whole Grain Graham Cracker crust. Melt butter and mix with crumbs and xylitol. Press into pie pan. Refrigerate for 1-2 hours. Prepare Cream filling. Blend mascarpone cheese, agave nectar, vanilla, and cocoa powder until smooth. Beat in 1 T of ultra gel at a time. Ultra gel is a dehydrated corn starch product. It will thicken and improve the texture of the filling without heat. Beat whipping cream until stiff peaks form. Fold chocolate mixture and cream together. Chill for 1-2 hours. Top with agave whip cream and sprinkle a few chocolate chips or chocolate curls for good measure! Indulge.

I developed this recipe because my children always seemed to gobble up the chocolate agave whipped frosting on the cakes and leave most of the cake behind. They beg for ice cream but I don't have an ice cream maker yet. I thought I could create a cream pie/mousse cake that would do the trick. I served it at Ellery's party and she loved it. It was too rich for some of the children. A little tiny piece is all you need!