For Mousse Filling

Fill a saucepan with an inch or so of water and bring to a simmer. Use a double boiler or place a heatproof bowl over the simmering water (making sure the bowl does not touch the water) and melt the chocolate margarine and coffee together. Remove from heat and stir in bourbon. Set aside.

In a separate heatproof bowl whisk the 2 egg yolks with 2 Tbsp of the sugar over the pan of simmering water. Whisk this mixture until it becomes foamy (cooking it just slightly). When foamy whisk the egg-yolk mixture into the bowl with the chocolate mixture. Set aside. Beat egg whites with a pinch of salt gradually adding the remaining 2 Tbsp of sugar until stiff peaks form. Fold the stiff egg whites gently into the chocolate mixture.

Beat the pareve whipped topping until stiff peaks form and then fold into the chocolate mixture. Pour into pie shell and set aside.

For Topping

Whip up whipped topping salt and maple syrup until stiff peaks form. Put in a piping bag and pipe nicely on chocolate pie. Garnish with pecans or candied pastrami (see instructions below) if desired. Place pie in freezer until serving.

For Candied Pastrami

Use approximately 6 slices of pastrami. Lay each piece flat on a baking sheet lined with parchment paper. Sprinkle with brown sugar and bake in a preheated 400°F (200°C) oven for 5–10 minutes. Flip over. When pastrami is crunchy and sugar is crystallized cool and crush into tiny pieces. Please note that the dessert is then fleishig.

Note If bourbon is not available sub any strong alcohol or whiskey. Do not use vodka. Candied pecans may be used instead of candied pastrami.