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A slice of layered chocolate mousse pie with a dark crust, topped with chocolate shavings, served on a floral-rimmed plate.
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Chocolate Mousse Pie Recipe

This triple chocolate pie has a cookie crust, chocolate mousse filling and chocolate whipped cream and it's completely no bake!
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Dorothy Kern
Cost: $8

Ingredients

Filling:

  • 4 ounces (113g) unsweetened baking chocolate, plus more for topping
  • 1 (14 ounce/396g) can sweetened condensed milk
  • 1 cup (237ml) heavy whipping cream
  • 2 tablespoons (14g) powdered sugar

Whipped Cream:

  • 1 cup (237ml) heavy whipping cream
  • 2 tablespoons (14g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (10g) unsweetened cocoa powder
  • Chocolate shavings for garnish

Instructions

  • Make pie crust as directed and press into a 9-inch pie plate. Alternately, buy a 9-inch chocolate crust.

Filling:

  • Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth. Let it sit at least 5-10 minutes to cool.
  • Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough.
  • Place 1 cup heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks form, slowly adding powdered sugar during mixing.
  • Carefully fold the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared crust. Chill to set at least 4 hours or overnight.

Before serving:

  • Place 1 cup heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar, cocoa, and vanilla during mixing.
  • Top pie with chocolate whipped cream. Shave extra chocolate on top, for garnish.

Notes

  • Make sure to let the chocolate and sweetened condensed milk mixture cool 5-10 minutes before folding in whipped cream. You don’t want to melt the whipped cream!
  • Do not use low-fat or fat-free sweetened condensed milk.
  • You must use HEAVY whipping cream
  • Fold the whipped cream into the chocolate mixture carefully so as not to break the whipped cream (which will create a runny mess).
  • How to substitute cool whip in filling: omit heavy cream and powdered sugar and mix one (8-ounce) container of thawed whipped topping into the cooled chocolate mixture.
  • How to substitute cool whip in topping: Just stir cocoa and vanilla into one (8-ounce) container whipped topping and top pie as directed.
  • Store pie in refrigerator for up to 2 days. Only freeze pie if made with Cool Whip (I do not recommend freezing pies made with whipped cream).

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 11g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 21mg | Potassium: 195mg | Fiber: 3g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 3mg

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