Chocolate Mousse Pie

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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Whoever said pie is just for the holidays was straight up wrong! I make this easy chocolate mousse pie whenever the mood strikes, which is a lot boos. The crust is a crunchy chocolate cookie crust, then I make the mousse super no-fuss with a pudding mix but it tastes gourmet and rich. Then I add some whipped cream and a drizzle of caramel and chocolate sauce. It’s just so bomb. Get at it.

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Chocolate mousse pie in a glass dish with two slices cut, one slice still on the glass dish, and one slice next to the glass dish in a white plate

How To Make Chocolate Mousse Pie

Step 1: Mixing And Pouring The Pudding Filling

  1. Add pudding mix and cocoa powder to a mixing bowl. Cocoa powder is optional, but I highly suggest using it!
  2. Mix the two ingredients together until combined with no lumps.
  3. Add part of the milk to the pudding mixture and mix on medium until thick and smooth.
  4. Once smooth, add the remaining milk and mix until incorporated.
  5. Add heavy cream to the pudding mix in two intervals and mix on high speed until smooth and fluffy but still pourable.
  6. Pour the prepared chocolate filling into the pie crust and spread with a spatula until even.
Collage of images showing the steps to make chocolate mousse pie, including mixing the chocolate mousse filling and pouring the filling into the pie crust

Step 2: Adding The Toppings

  1. Top the pie generously with whipped cream. If it’s homemade, even better!
  2. Garnish with caramel and chocolate sauce, refrigerate, and enjoy!
Collage of images showing the steps to make chocolate mousse pie, including topping it with whipped cream and drizzling caramel and chocolate sauce

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A slice of chocolate mousse pie drizzled with caramel and chocolate sauce being lifted off the pie, showing the creamy texture and the crumbly chocolate crust

Chocolate Mousse Pie Recipe

This chocolate mousse pie is the perfect no-bake recipe made with chocolate pudding and whipped cream. It's a great option for when you want chocolate mousse!
5 from 8 votes
Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 8 slices

Equipment

Ingredients

  • 1-3.9 oz. box instant chocolate pudding
  • 1 cup milk divided
  • 1 ½ cups heavy cream
  • 1 chocolate sandwich cookie crust homemade or store bought
  • 1-2 cups whipped cream
  • Caramel and chocolate sauce for garnish

Instructions

  • Add pudding mix to the stand mixer. Add 1/4 cup of milk to the pudding mixture and mix on medium until thick and smooth. Once smooth, add the remaining milk and mix until incorporated.
  • Add heavy cream to the pudding mix in two intervals and mix on high speed until smooth and fluffy but still pourable, about 1-2 minutes.
  • Pour the prepared chocolate filling into pie crust and spread with spatula until even. Top with whipped cream and garnish with caramel and chocolate sauce then refrigerate for 60 to 90 minutes then serve.

Notes

How To Store 

Cover it gently with some plastic wrap or a pie cover and pop in the fridge.  It will stay all good for about 3-4 days.
Can I Freeze leftovers?
Yep, Just wrap it up tightly with some plastic wrap and then a layer of aluminum foil. In the freezer, it’ll stay good for about a month. To eat again, thaw it in the fridge overnight.

Nutrition

Serving: 1 slice | Calories: 206kcal | Carbohydrates: 8g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 76mg | Potassium: 127mg | Fiber: 1g | Sugar: 6g | Vitamin A: 757IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 0.3mg
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Recipe Tips

  1. Chill on the Whip: When you’re whipping the heavy cream, don’t overdo it. You’re aiming for a smooth, creamy texture, not butter!
  2. Give It Time to Set: It’s best if you start to make it at least 2 hours before you plan to enjoy it so the mousse sets and firms up.
  3. Even Crust: Aim for an even thickness by using a measuring cup to press it into the dish.
  4. Chill Your Mixing Bowl and Whisk: It can help the cream whip up quicker and stay fluffy.
A slice of chocolate mousse pie and a golden fork piercing a piece of the pie on a white plate

Recipe Help

Can I make this pie ahead of time?

Yep! In fact, letting it chill for a day in the fridge not only makes it easier to serve, but also deepens the chocolate flavor.

Why is my mousse soupy?

It might be because the heavy cream wasn’t whipped enough, or the mixture didn’t get enough chill time in the fridge.

More Chocolate Pie Recipes

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Filed Under:  Dessert and Baking, No-Cook, Pies

Comments

  1. How much cocoa powder? You said to add extra cocoa powder in the tips above the recipe, but then cocoa powder wasn’t listed in the ingredients nor how much to use.

    Reply
5 from 8 votes

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