Chocolate Rum Mousse Pie Recipe -

Chocolate Rum Mousse Pie

Recipe by  

"An easy, elegant, and deliciously creamy no-bake pie. It takes just minutes to assemble, but is an impressive addition to your holiday dessert lineup. Don't like rum? Just omit it, and you will still have a rich and delicious chocolate mousse pie! Garnish with chocolate shavings, and some plastic holly leaves for a pretty presentation."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  1. In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
  2. In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
  3. In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2003

There is a can't dissolve jello in 3 TABLESPOON of WATER......I assume they mean cups...

Most Helpful Critical Review
Nov 29, 2004

I wish I would have read the reviews before I made this recipe for my family for Thanksgiving. I love rum but this recipe was too overboard. Definetly cut back. This was my first Thanksgiving and I'm glad I made 4 different pies because the look on my families face when they tried this it was priceless. Not a good thing though. I must say however this recipe was extrememly easy to make and if you are pressed for time this is the route to take!


15 Ratings

Oct 20, 2007

OK, am I the only one who ran into problems here? The mousse was way, way too stiff and it was crunchy from the pudding powder. I added about 1 cup of half and half to compensate and then it wasn't chocolatey enough for me, so I added some Special Dark syrup. I still felt like there was a little too much crunchy texture from the pudding, so I heated the gelatin back to hot before adding it in as the last step. That helped a lot! The recipe was good in the end, with a little fixing up but not a 5 star. My favorite recipe for mousse is richer with melted dark chocolate and this recipe pales in comparison to it, so only 4, not 5.

Feb 13, 2004

Awesome! This is the best chocolate mousse pie I have ever made.

Dec 13, 2002

This recipe was delicous. It was ready in a snap. I brought it to my sisters' house for Christmas dessert and it disappeared. From reading one of the other reviews, I cut down on the amount of rum used in the whipped topping. Instead of 2 teaspoons, I only used half a teaspoon. I found the flavor just right. Also, instead of chocolate curls, I crushed Oreo cookies (minus the filling) and sprinkled that on top. Wonderful!!!

Jan 13, 2007

My daughter-in-law made this cake and what can i say - Delish! I plan on making it too when I have occassion. 5 Stars

Dec 21, 2003

Could never get the topping to work. Tastes great without it. For those who don't love the rum flavor, you can use only 1 tsp instead of 2.

Dec 23, 2003

Very tasty, very easy to make. Cutting back on the rum is definitely a good idea though.


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  • Calories
  • 571 kcal
  • 29%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 42.3 g
  • 65%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 419 mg
  • 17%

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

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