Chocolate Cream Mousse Pie

Traci Coleman


The husband wanted a chocolate pie. Looked at a couple of recipes and combined them to come up with this one. It turned out gooooood! Light and fluffy!

Most of the recipe is from a Hershey's cookbook.


★★★★★ 4 votes



  • 1
    9" pie crust cooked and cooled
  • 1
    envelope of unflavored gelatin
  • 2 Tbsp
    cold water
  • 1/4 c
    boiling water
  • 1 c
  • 1/2 c
    cocoa powder
  • 2 c
    cold whipping cream
  • 2 tsp

How to Make Chocolate Cream Mousse Pie


  1. Cook pie crust according to instructions (i.e. bake at 400 degrees for about 12-15 minutes until golden brown) and let cool completely.
  2. In small bowl, combine gelatin with cold water. Let stand for about 2 minutes. Add boiling water and stir until the gelatin is fully dissolved and the mixture is clear. Set aside and let cool slightly.
  3. In a large bowl, mix sugar and cocoa. Add whipping cream and vanilla and beat on medium speed until mixture is stiff. Pour in gelatin mixture and beat until well blended.
  4. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and/or chocolate shavings. (Recipe for homemade whipped cream linked below.)

Printable Recipe Card

About Chocolate Cream Mousse Pie

Course/Dish: Pies, Chocolate

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