|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 23g||115%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 2g||8%|
|Total Sugars 17g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super easy and velvety smooth chocolate mousse pie recipe uses just nine ingredients. The crust choice is up to you. If you want to bake, go ahead and prepare your own pie crust. Only begin filling the homemade crust after it is fully cooled. Another option that doesn't require any baking is to use a store-bought graham cracker crust.
No-bake desserts are ideal for hot summer months when you just don't want to turn on the oven. They are also very simple to make and ideal for beginning cooks. Do note that while this recipe is no-bake, the chocolate mousse pie does need about four to five hours to rest and chill in the refrigerator. Keep this resting time in mind if you are planning on making this for an event or have a specific time frame that the pie needs to be ready for.
When you use cream cheese in no-bake desserts, it must be softened. To do this, let the cream cheese sit out on the counter at room temperature. Depending on the outside temperature, this can take anywhere from 30 minutes to an hour and a half. If you are in a time crunch, you can also soften the cream cheese in the microwave. Place the cheese on a microwave-safe plate. Microwave on 50 percent power for one minute. Repeat at 30-second intervals just until the cream cheese is soft when pressed with a finger. You don't want it to melt or the texture of the recipe will not be correct.
Gather the ingredients.
Prepare the pie crust and cool completely or use a purchased premade crust.
In a large bowl, combine the cream cheese, 1/2 cup heavy cream, and cocoa. Beat well until smooth and fluffy, about 5 minutes.
Add 3/4 cup confectioners' sugar, salt, and vanilla, and beat until smooth.
Then, in a medium bowl, beat 1 1/2 cups heavy cream with 3 tablespoons confectioners' sugar until stiff peaks form.
Carefully fold into the chocolate cream cheese mixture.
Pour the chocolate filling into the cooled pie shell.
Cover and chill until firm—about 4 to 5 hours.
Serve and enjoy!
Whipped Cream Topping
This recipe is delicious all on its own, but you can top it with some sweetened whipped cream for the perfect finish. To make your own whipped cream, just beat about 1/2 cup heavy cream with 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla until it is fully whipped. Spoon a dollop of fresh whipped cream on each piece of the pie as you serve it.