thepioneerwoman
Chocolate Mousse Pie
This chocolate mousse pie is rich, creamy, and simple to make. It's topped with whipped cream and berries for the perfect holiday treat.
π₯ 8 Servingsβ±οΈ Prep & Cook: 4h 45mβ³ Prep: 40 minπ€ Ree Drummondπ thepioneerwoman
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βfood processor
- βmeasuring cup
- βoven
- βbowl
- βwhisk
- βpan
- βsaucepan
π Preparation Steps
1
Make the crust: Preheat the oven to 325Λ. Butter a 9-inch pie plate (not deep-dish). Pulse the cookies in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture firmly into the bottom and up the sides of the pie plate using the bottom of a measuring cup or glass. Bake until the crust is set, 10 to β±οΈ 12 minutes. Let cool completely on a rack, about β±οΈ 30 minutes.
2
Make the filling: Beat the heavy cream in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, 2 to β±οΈ 3 minutes. Add the sugar and beat until stiff peaks form, 1 to 2 more minutes. Transfer 2 cups of the whipped cream to a medium bowl, cover and refrigerate for topping.
3
Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat. Place a heatproof bowl over the simmering water (the bottom of the bowl should not touch the water). Add the chocolate and butter to the bowl and let melt, stirring occasionally, 4 to β±οΈ 5 minutes. Remove the bowl from the pan and let cool for β±οΈ 5 minutes.
4
Whisk together the egg yolks and vanilla in a medium bowl. Add about ΒΌ cup of the melted chocolate mixture to the eggs, stirring to temper. Slowly add the tempered egg mixture to the remaining chocolate mixture, stirring until completely combined.
large egg yolks4
5
Gradually fold the remaining whipped cream into the chocolate mixture, being careful not to deflate it. Spoon the mousse into the prepared crust. Cover and refrigerate for β±οΈ 4 hours and up to overnight.
6
Just before serving, whisk the reserved whipped cream back to stiff peaks if necessary. Dollop and spread on top of the pie, and top with the raspberries.
Nutrition Facts
calories
751 Calories
fat Content
58 g
fiber Content
4 g
sugar Content
43 g
sodium Content
276 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
210 mg
carbohydrate Content
55 g
saturated Fat Content
33 g
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