In The Kitchen

Chocolate Mousse Pie

One of my really amazing coworkers is leaving on Friday, and I’ve been trying to think about something to make or give her that would be special and delicious – enter: THE CHOCOLATE MOUSSE PIE.

My mom actually got this recipe from the back of a ready-made pie crust and it was such a hit that she has made it for every single holiday I can remember. The kicker? She still uses the physical pie crust recipe that she found all those years ago (although I’m pretty sure she’s memorized it by now) – when I asked her for the recipe, she literally texted me a picture of it:



And can I just say, it’s in serious danger of decomposing/disintegrating very soon, – also, the instructions are preeeetttty janky. So I thought that this blog would be the perfect outlet to update the recipe AND have it be saved for all of time!

I don’t normally make (or even eat!) desserts as you probably know from this blog (I prefer savory all the way – I’d honestly rather have like, soup or a salad or an after-dinner appetizer (is that a thing)? or just more of the dinner instead), but this one is easily my favorite because it’s not overly chocolatey, and it’s nice and light so you can eat it and not feel like you are past the breaking point after you’ve just consumed a few days worth of calories at a holiday meal.

Here we go!

Lisa’s Chocolate Mousse Pie



  • 1.5 cups 1% Milk
  • 1 Graham Cracker Crust (pre-made or make your own)
  • 1 envelope unflavored gelatin
  • 1 (12oz.) package semi-sweet chocolate chips
  • 1 teaspoon vanilla
  • 2/3 standard tub of cool whip
  • plastic wrap


Note: The pie can be made ~2 days ahead of time, but it’s best when it’s made the day before. Keep the pie refrigerated – it will last for 4-5 days.

Turn the stove on med-low. Next to the stove, pour the milk into a small pot and empty the gelatin packet on top of the milk. Let stand for 1 minute.

Place the pot with milk and gelatin onto the stove and stir continuously until the gelatin is completely dissolved (about 5 min).

Add half the bag of chocolate chips (6 oz) to the mixture; stir continuously until chocolate is completely melted. Stir in 1 teaspoon vanilla.

Transfer mixture to a large glass bowl and cover with plastic wrap. Place in freezer for 30 min, stirring the mixture every 5-10 minutes. At this step, only take out the mixture when it looks like it’s on the verge of turning into a solid – i.e. it’s mostly thick liquid but there are some thick chunks starting to form.

Take out of the freezer and fold in cool whip. Pour the mixture into the pie crust and chill in the refrigerator for 4 hours (or overnight).

Once finished chilling, decorate the top of the pie with some of the remaining chocolate chips and serve.






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