Creamy Chocolate Mousse Pie

Rich, creamy chocolate mousse pie is a perfect treat for everyone who likes mousse and chocolate. Deep, decadent mousse is nestled in a chocolate coated chocolate cookie crust and topped with a light, fluffy whipped cream cloud. So simple to make it’s silly!


For the crust:

  • 9-ounces chocolate wafer cookies (crushed into crumbs)
  • 6-ounces semi-sweet chocolate, melted
  • 5 tablespoons butter, melted

For the chocolate mousse:

  • 6 ounces semisweet chocolate, broken into 1/2-ounce pieces
  • 1 1/2 cups heavy cream
  • 3 egg whites
  • 2 tablespoons sugar

For the whipped topping:

  • 1/4 cup confectioners’ sugar
  • 1 cup heavy cream
  • chocolate shavings or cinnamon, for garnish


To make the crust:

  • In a bowl, stir together the butter and cookie crumbs until incorporated and moistened. Press the mixture evenly into a 9-inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
  • Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.

To make the chocolate mousse filling:

  • Melt the chocolate over a double-boiler. Then, remove and stir until smooth; set aside.
  • Place 1 1/2 cups heavy whipping cream in the chilled bowl of a mixer fitted with a chilled balloon whip.
  • Beat on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
  • Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form about 2 to 2 1/2 minutes.
  • Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites; then, apply the remaining whipped cream.
  • Fold everything together gently and thoroughly.
  • Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.

To make the whipped topping:

  • In a medium bowl, beat the confectioners’ sugar and cream together with an electric mixer until stiff peaks form.
  • Spread the whipped cream over the top of the pie.
  • Garnish with chocolate shavings or cinnamon, if desired.
  • Chill for 30 minutes or overnight.
  • Slice with a sharp knife warmed in hot water to make slicing easier.