easy chocolate mousse pie // halfway homemade series
Hello friends! If you’ve been following me over on instagram, then you may have seen this chocolate pie pop up in a tutorial I did with my friend Kristie from The Sweet and Simple Kitchen. We shared a number of “halfway homemade” recipes that are great when you’re entertaining, hosting for the holidays, or just need to whip up something asap.
We used a pre-made pie shell for this, but you could definitely make one from scratch if you’d like. I think a chocolate crumb or graham cracker crust would also be delicious! Then all you do is mix whipped cream, cream cheese, and chocolate together to create the mousse filling, let it set, and top with a chocolate drizzle (or even more whipped cream if you so desire!
chocolate mousse pie
one 9-inch pie crust - can be homemade or store-bought
3 1/4 cups heavy whipping cream
1 1/2 cup dark chocolate, chopped & melted
2 teaspoons vanilla extract
1/2 package (4 oz) plain cream cheese
Optional Whipped Topping
1 cup whipping cream
2-3 tablespoons powdered sugar
1 teaspoon vanilla extract
Preheat oven to 400 F degrees.
Prepare your pie crust (either homemade or store bought), by placing into a 9 inch pie plate. Gently press the dough into the bottom edges of the plate, and crimp the edges with your fingers or use a fork however you desire.
Use a fork to poke holes in the bottom and sides of the pie dough. Line the pie dough with tin foil, and fill with pie weights or dried beans. You’ll want to use a lot of weights/beans to really hold down the dough. This will keep the dough from puffing up while blind baking (aka: baking without a filling).
Bake the pie dough for 15 minutes with the weights. After 15 minutes, take the pie out of the oven and remove the weights and foil. Place the pie back in the oven, and bake for 5-10 more minutes until the crust is an even, light golden colour. Remove from oven and cool completely before filling.
To make the filling:
First melt the chocolate, you can use a double boiler to do so, or simply use a microwave and stir every 10-15 sec until smooth. Set aside to cool for a few minutes.
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth. Slowly stream in the heavy whipping cream mixing on low speed, and then add vanilla. Once smooth, turn mixer to high, and whip until stiff peaks form.
Stir in a few tablespoons of the whipped cream mixture into the chocolate, to bring the chocolate’s temperature down, and so it doesn’t seize up when it hits the cold whipped cream. Then add the chocolate mixture into the whipped cream, gently folding it in until smooth.
Pour the chocolate filling into the cooled crust, and smooth the top. Place in the fridge to chill and set for at least 15 minutes.
Right before serving the pie, make the whipped topping if you so desire. Whip the heavy cream on high until soft peaks form. Then add in the powdered sugar, and vanilla extract, and whip to stiff peaks. Spoon onto the chilled pie, and top with a drizzle of chocolate and chocolate curls. Serve immediately.
Store leftovers in the fridge for a day or two.