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Creamy Chocolate Mousse Pie


"The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust."
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3 h 30 m servings 399 cals
Original recipe yields 10 servings (1 9-inch pie)


  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
  2. Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 72
  1. 83 Ratings

Most helpful positive review

Very good recipe! I prefer to use dark chocolate, though, instead of the milk chocolate so it's not too sweet. For a mint version, I have used half dark chocolate and half Andes mints for the ...

Most helpful critical review

This pie tastes really bad and although it was very easy to make.

Most helpful
Most positive
Least positive

Very good recipe! I prefer to use dark chocolate, though, instead of the milk chocolate so it's not too sweet. For a mint version, I have used half dark chocolate and half Andes mints for the ...

This recipe was a Recipe Group selection; and while it is easy to make, it missed the 5 star rating for me! Before I whipped the cream, I placed my mixing bowl and beater into the freezer for ab...

It is delicious. I am going to make for my family tomorrow on new years day.

I have made this twice this month, and it's soooo good! I've been looking for pie recipes that don't ask for instant pudding mix. I used a 1.5 cup of semi-sweet morsels. Thank you for this "few ...

Made this for Recipe Group to take to work to share for Valentine's Day, 2013. I made a milk chocolate version, and a Special Dark version. I liked them both - not sure I could pick a favorite.....

This is a keeper worthy of TEN STARS! I used a store bought graham cracker crust, any would be good. I can see the filling in little cups for a lighter no crust version. Heavenly!

This was melt in your mouth goodness! Simple to make, I used homemade pie crust. This is light, and not overly rich like you think it is going to be. Wonderful pie! We truly enjoyed this for it'...

Made for Recipe Group. Goodness in a pie! I used the mini graham crust and made 6 little pies and had enough left over for a little glass and a container for hubby to take to work too. I used an...

Made this for Recipe Group...SOOOO GOOD! Nice, fluffy and chocolately, without being heavy or too rich. This time I used a prepared graham cracker crust, but want to try it w/ a regular pie crus...