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



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9" pie crust cooked and cooled
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


  • 1Cook pie crust according to instructions (i.e. bake at 400 degrees for about 12-15 minutes until golden brown) and let cool completely.
  • 2In 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.
  • 3In 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.
  • 4Spoon 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

Show 17 Comments & Reviews

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