The Mousse
Taken from the 1961 version of the New York Times Cookbook, by Craig Claiborne. (At least I think that's the edition. I found it at my friend's house in Atlanta.)

• Melt the chocolate in a double boiler, maintaining the water at a low simmer.

• In a small saucepan over low hear, beat the egg yolks and water until the yolks start to thicken. Add Grand Marnier, beating over low heat until mixture is the consistency of a Hollandaise.
• Fold egg mixture into melted chocolate. Transfer to a LARGE mixing bowl. (This recipe produces lots of volume.)
• Beat cream until stiff, adding 2 Tbsp sugar near end of beating. Fold into chocolate mixture.
• Beat egg whites until soft peaks start to form. Add remaining sugar. Beat until stiff. Fold into mousse.
• Spoon mousse into pie crusts and chill overnight. (There's usually a bowl of mousse left over for the cook if you can't wait overnight.)

The Sauce
Spoon about 1/2 the jar of preserves into a small sauce pan. Add about 1/2 c Grand Marnier. (These are eyeball approximations. Play around with it.) Stir over low heat. Jam will melt and sauce will start to bubble a little. You can boil off the alcohol, light it, or leave it in.
Spoon over individual slices of pie when serving.

Whipped Cream
Beat cream until soft peaks start to form. Add the sugar and beat until stiff. Spoon a bit over the sauce on individual slices of pie.

Enjoy!!!

2 Pies plus a bowl for the cook

45

1/2 lb Sweet Chocolate

6 Large Eggs, Separated

3 Tbsp Water

1/4 c Grand Marnier

2 c Heavy Cream

6 Tbsp Water

2 Oreo Cookie Pie Crusts (or another chocolate cookie pie crust if Oreo isn't available)

For the Sauce:

1/2 to 1 jar of nice raspberry preserves

1/2 c Grand Marnier

Whipped Cream

2 c Heavy Cream

2 Tbsp sugar (vanilla sugar if you have it)