Yesterday, I tried to invent this pie, making a crust out of about 1 1/2 cup of ground-up chocolate cookie crumbs and half a stick of melted butter. It ended up quite liquidish. Crossing my fingers (for luck, not technique), I patted it into one of those white porcelain pie pans with fluted edges and refrigerated it. I then made the mousse (to which I had to add cream because the chocolate and egg yolks were too stiff, but that was serendipitous) and poured it over the crust. Many hours later, when it came time to serve, practically impossible to remove it from the pan. Delicious but not presentable. Where is my problem?