Recipe by cookerboy2222
"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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1 1/2 cups
1 (7 ounce) bar
milk chocolate candy
heavy whipping cream
1 (9 inch)
pie shell, baked
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 candy. Quite delicious!
This pie tastes really bad and although it was very easy to make it did not work out in my favor. I will not try to make this pie ever again because it is not good. I gave it one star because it was truly un edible.
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 about 15 minutes in order for them to be chilled. I used a pre-made Oreo chocolate pie crust. I also used chocolate/vanilla Kraft marshmallows. My candy bar was chocolate with almonds and I put the candy bar into the food processor and pulsed until finely chopped. For my decorations, I cut miniature marshmallows into flower shaped petals and used a yellow M & M in the center - creating daisies. The pie was light and fluffy with a definite chocolate flavor. When I first read the recipe, I noted there was not any sugar added to the heavy whipping cream and pondered adding a couple tablespoons of powdered sugar. I wish that I had followed my instinct and added the powdered sugar to the heavy whipping cream as I think this would have made a much better pie. The pie sliced and served beautifully. I will make this pie again and add the sugar and perhaps some espresso powder. Thanks for sharing cookerboy222!
It is delicious. I am going to make for my family tomorrow on new years day.
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... I read "alow mixture to cool completely," and was trying to figure that into my schedule. What I did was to make the chocolate mixture when I got home from work, late at night. I let it cool a bit, stirring occasionally. I noticed a "skin" forming, so I covered it directly with plastic wrap, and went to bed. In the morning, I whipped my cream [first time!!!] and then beat in the chocolate. It worked just fine (= I thought I screwed up my second pie, when I did not rinse the beaters in between. I didn't see a point, when I was basically mixing the same things together, again. But the cream took a LOT longer to stiffen the second time, and I thought I'd blown it. It worked fine ~whew!~ I did use one Keebler shortbread crust, and one graham cracker crust. I think this would be really good with a pastry crust - but whipping cream was enough of a challenge for this cook this week (= My co-workers enjoyed this very much!
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!
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 ingredient" recipe!
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 assortment of milk and dark chocolate bars (thanks to Molly for the Ft Wayne bars!), dark chocolate chips, and semi sweet chips. I chilled my beaters and the bowl before whipping the cream and my little hand mixer with the whips beat that up in no time flat! I did taste it and decided to add a bit of powdered sugar. I piped the filling into the mini tins and then just a shot of canned whipped cream and some chocolate sprinkles on top. So light, creamy, and chocolatey goodness. What could be better?! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chocolate Mousse Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 274
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