I got my email "blast" from epicurious.com today and one of the
sidebars has a link to a mousse pie.... which reminded me of icecream
pie. Why not freeze it instead of refrigerate? Seems to me like it
would work and it would certainly hit the spot on a hot evening.

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Quick & Easy Raspberry-Chocolate Tart
from The Baker's Catalogue <epicurious.com>

Mousse mix makes this creamy raspberry-chocolate tart a piece of cake
- er, pie!

Crust

· 1 1/4 cups King Arthur Unbleached All-Purpose Flour
· 1/3 cup cocoa (Dutch-process or natural)
· 1/4 teaspoon salt
· 1/3 cup sugar
· 1/2 cup (1 stick) butter, melted
· 1/2 cup semisweet chocolate chunks or chips
· 2 tablespoons butter
Filling

· 1 package raspberry mousse mix, prepared according to the
instructions, using 2 cups heavy cream
· 1/4 cup chocolate sauce

Whisk together the flour, cocoa, salt, and sugar, then drizzle with
the melted butter, mixing until crumbs form. Press into the bottom
and up the sides of a 9-inch pie pan. P rick the bottom with a fork or
dough docker. Bake the crust in a preheated 375°F oven for 14 to 18
minutes, until it puffs slightly, and you can smell chocolate.
While the crust is baking, melt together the chocolate chips and
butter. Remove the crust from the oven, and spread the melted
chocolate over the bottom and up the sides of the crust. Set aside to
cool completely.

Make the mousse according to the package directions, and spoon it into
the crust. Refrigerate for an hour or longer. Drizzle each piece
with chocolate or fudge sauce just before serving.

Yield: 8 servings.

Reprinted with permission from The Baker's Catalogue