Chocolate Mousse Macaroon Pie

recipe found on: http://www.abc4.com/content/about_4/gtu/recipes/story/Chocolate-Mousse-Macaroom-Pie/VT0IJ5Lnh0G71wu9bRONnA.cspx

Mousse Topping:
1 giant Hershey milk chocolate bar
½ pint whipping cream

Macaron Pie:
10 saltine crackers (smashed fine)
1 tsp. baking powder
1 cup walnuts, chopped
3 egg whites
1 cup sugar
1 tsp. vanilla

1. In bowl, combine smashed crackers, baking powder, and nuts. Set aside.
2. In medium bowl, beat egg whites until stiff. Add sugar gradually and vanilla. Fold in cracker/nut mixture. Pour into greased pie plate. Bake in 350 degree oven for 30 minutes. Let cool to room temperature.
3. In another medium bowl, whip the cream. Set aside.
4. In microwave safe bowl, break the chocolate bar into large chunks. Microwave chocolate 20 seconds a time stirring between turns until chocolate is melted.
5. Fold melted chocolate into whipped cream. Spread mousse mixture over macaron pie and refrigerate until set. 

Garnish with whipped cream.
This pie is rich and decadent, definitely for chocolate lovers of all ages.

My Notes: The picture is from the site where this recipe came from. I don't know how they got the crust so thin and to go up the sides of the pie plate and how they ended up with so much filling with this recipe.  Mine ended up more like a thick macaroon cookie with a thick frosting of chocolate mousse and whipped cream. I'm not such a fan of the Hershey's milk chocolate bars, so used a version of a homemade mousse recipe I have: 1/2 pint whipping cream and 1/2 bag semi-sweet chocolate chips with 2 T. sugar and a little vanilla.  

Gluten Free Version: Substitute saltine crackers with rice Chex.