Chocolate Mousse Pie Recipe

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Most Helpful Positive Review

Sep 28, 2009

I always test out recipes a couple of times before I serve them to other people, and I'm going to make this one for thanksgiving, with a few changes: 1) I felt the coffee and the almond flavors were too overpowering, so I left them out the second time. The chocolate is much better when it doesn't have to compete with other flavors. 2) I added four egg whites, instead of three, to the mousse part, to make it more airy. 3) I made my own crust out of chocolate graham crackers. 4) I also added gelatin to the topping to stabilize it, and I doubled the recipe for the topping because it wasn't enough the first time around. The gelatin creates an almost mousse-like consistency to the topping. Add some chocolate curls to the top of this pie and it will look like it came out of a fancy bakery. With these few changes this pie is perfect.

—KrunkyTheKat

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Most Helpful Critical Review

Jul 26, 2010

Needed to be more firm.

—Vanessa B.

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35 Ratings

Dec 04, 2003

Can you say YUMMY??? The only thing I would do differently is chill the chocolate part until VERY firm (maybe overnight) because my whipped cream topping (I used peppermint instead of almond) just kind of sunk into the chocolate, since the chocolate was still quite soft after 1 hour.

—JDRABIK

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Jan 09, 2004

I wish I could give this a higher rating, but five stars is as high as it goes! This is the best chocolate mousse pie I've ever had! Even better than in any restaurant I've ever had anything mousse in! It was easy to make and store, and I even made mine non-dairy using Rich's whipping cream. Everybody raved about the pie. Thanks!!

—ulic

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Oct 19, 2005

A really good version of this is to put it in the freezer instead of the fridge until completely frozen. The mousse ends up reminding you of ice cream but is still light and fluffy.

—TSmith

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Aug 18, 2006

This pie is so good! I brought it to a 4th of July BBQ and everyone loved it! It is a bit rich, but still great. I defnitely reccomend chilling the pie overnight to get a nice firm (not soupy) consistency. When I made it I thought I had done something wrong because it looked so soupy, but after leaving it in the fridge overnight, it was perfect! Overall, easy to make and so delicious!

—Renee

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Sep 08, 2003

This was excellent! I would recommend not using the chocolate waffer crust, only because a basic pie crust really does mediate the rich taste of the filling

—Molls

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Jan 09, 2004

Get ready to fall in love! This is THE best chocolate mousse pie I have EVER made. It was beyond good. Better than any I have had while eating out. Also this is SO easy to make!!! The only thing I would change is a little less almond in the whipped cream.

—PEACELOVE420

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Nutrition

Calories
452 kcal
23%

Carbohydrates
37.7 g
12%

Cholesterol
140 mg
47%

Fat
32.7 g
50%

Fiber
2.1 g
8%

Protein
6.1 g
12%

Sodium
169 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Mousse Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 452
Calories from Fat: 294

% Daily Value *
Total Fat 32.7g 50 %
** Saturated Fat 16.6g 83 %
Cholesterol 140mg 47 %
Sodium 169mg 7 %
** Potassium 184mg 5 %
Total Carbohydrates 37.7g 12 %
Dietary Fiber 2.1g 8 %
Protein 6.1g 12 %
Sugars 23.1g
** Vitamin A 15 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 19 %
** Thiamin 12 %
** Niacin 18 %
** Vitamin B6 3 %
** Magnesium 15 %
** Folate 16 %

* 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.