Creamy Chocolate Mousse Pie
Creamy Chocolate Mousse Pie is one our favorite Thanksgiving pies. I love this pie for several reasons. First of all, I love that this pie can be made a day or two before Thanksgiving. Secondly, I like that this pie is quite inexpensive to prepare. Since, it uses ingredients I usually already have. And, thirdly, I love all the rich and delicious chocolate flavor in this pie. And the cream cheese crust is so buttery and flaky.
The Equipment I Used
- A Pie Plate- I used a nine inch pie plate to make this pie.
- Pie Weights- You’ll need this to weigh down your crust. Or, you could use dried beans. Just throw them out after you bake them.
- An Electric Mixer- Use this to whip the cream for the topping.
- A Rolling Pin- You’ll need this to roll out your pie.
- A Pastry Blender- Use this to cut you butter and cream cheese into the flour.
The Ingredients Needed for Creamy Chocolate Mousse Pie
- Butter- I used Kerrygold Irish unsalted butter. I think it makes a better pie crust than American butters. Your butter should be very cold.
- Cream Cheese- Philadelphia Cream Cheese is my favorite brand. Make sure your cream cheese is very cold.
- Flour- I used King Arthur brand flour.
- Cream- Be sure to use heavy cream. Don’t use light cream or half and half.
- Chocolate- I used Guittard semisweet chocolate chips
How I Made my Pie
- First, I made the crust. Roll the crust, starting from the middle and rolling in one direction only, pushing outwards. Keep rotating the crust so that it rolls out evenly into a circle.
- Next, I made the filling. Be sure to stir your chocolate and cream constantly so that no lumps form.
- Then, I chilled the pie. I really recommend chilling it overnight. That makes it much easier to cut.
- Finally, I served the pie with whipped cream and berries.
If you like chocolate, you need to try this decadent and delicious Creamy Chocolate Mousse Pie.
Creamy Chocolate Mousse Pie
A rich and delicious chocolate pie.
Equipment
- 9 inch pie plate
Ingredients
- 2 cups semisweet chocolate chips
- 1½ cups heavy cream, divided
- 2 tbsp. powdered sugar, sifted
- 1 tbsp. pure vanilla extract
For the Pie Dough:
- 1½ cups all-purpose flour (180g)
- ⅛ tsp. salt
- 8 tbsp. cold unsalted butter (112g)
- 2 ounces cold cream cheese, cut in half inch pieces
- ¼ cup ice water
Instructions
- Begin by making the pie dough: In a large bowl mix together the flour and salt. Using a pastry cutter or your hands cut the butter and cream cheese into the flour. Add the ice water in one teaspoon increments, stirring with your hands. You may not need all the water. Stir until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for thirty minutes.
- On a floured board, roll out the disc of dough into a 14-inch circle, and then press it into the pie pan. Fold under any dough that is hanging over the pan, and then crimp it onto the pie dish using two fingers or a fork. Refrigerate for 50 minutes.
- Preheat the oven to 375 degrees. Place some foil in the pie dish and fill it with pie weights. Bake for 20 minutes or until starting to brown. Remove pie weights and foil and bake 10 minutes more or until golden.
- In the top of a double boiler, combine half the cream and the chocolate chips. Stir until melted, add the vanilla, and then set aside to cool, stirring occasionally. Beat the rest of the cream in a bowl, along with the sugar until soft peaks appear. Fold the cream into the chocolate and then spoon the mixture into the crust. Chill for 3 hours and serve.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
