Recipe: Chocolate Mousse Pie

This is a rather simple almost-no-bake pie, and it's best made at least a day before you plan on serving it.  Or if you're really impatient, at least wait four to six hours before serving.  But trust me, it benefits from the time in the refrigerator. 

Chocolate Graham Cracker Crust:

  • 1 1/4 Cups Graham Cracker Crumbs
  • 1/4 Cup Sugar
  • 1/4 Cup Cocoa Powder, Unsweetened
  • 1/3 Cup Melted Butter

(You're welcome to use a store bought pie crust if you prefer, but I tend to think this one is good enough to be worth the effort.)

Pre-heat your oven to 350F and butter or grease a 8"-9" pie pan.

Stir all four ingredients together until well combined, then press into the pie pan and bake for 5 - 7 minutes.

Allow the crust to cool completely before filling with the mousse.

     

    Chocolate Mousse:

    • 4 ounces chocolate.  I like sweet dark, but pick your favorite between a sweet, semisweet, or bittersweet.  Unsweetened would likely be too bitter for this recipe.
    • 2 tbsp unsalted butter
    • 2 large eggs, separated
    • 1/8 tsp cream of tartar
    • 3 tbsp sugar, divided
    • 1/4 tsp real vanilla extract
    • 1/2 cup whipping cream

    In a double boiler, melt the chocolate and butter.  Once melted, remove from the heat and allow to cool a bit.  Then whisk in the two egg yolks and set aside to cool completely while you continue.

    Using either a stand mixer or hand mixer, on its highest speed, whip the two egg whites with the cream of tartar until foamy.  Slowly add two tablespoons of sugar and continue until stiff peaks form. 

    In another bowl, whip the heavy cream, remaining tablespoon of sugar, and vanilla until soft peaks form.

    Take the cooled chocolate mixture and stir in a couple spoon-fulls of the whipped eggs to lighten the mixture.  Once lightened, start to fold in the whipped eggs.  Fold gently though, you don't want to knock the air out of the eggs, as that's what give the pie its texture.

    After the eggs are folded in, fold in the whipped cream, again being careful not to knock the air out.

    Gently pour the mousse into your previously prepared pie crust and place in the refrigerator, covered, for at least a few hours, but preferably at least 24.  The pie should last several days in the refrigerator when covered.  I'm just guessing though, I've never had one survive more than two days.