Chocolate Mousse Pie

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Ultimate Chocolate! You will be dreaming of this chocolate cloud, and sleepwalking if there is any left in your refrigerator. Made with Pamela’s Chocolate Grahams or Pamela’s Honey Grahams.

Chocolate Mousse Pie

Yield: one 9-inch springform

Chocolate Mousse Pie


  • 2 boxes Pamela’s Chocolate Grahams or Pamela's Honey Grahams
  • ½ cup sugar
  • ¾ cup (1 ½ sticks) butter, melted
  • 12 ounces semisweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 3 cups whipping cream (divided)
  • ¼ cup sugar
  • chocolate curls or shavings (optional)


TO MAKE THE CRUST: Preheat oven to 350°. Spray well a 9-inch springform pan with nonstick cooking spray.

In a food processor, pulse the Chocolate Grahams or Honey Grahams until a fine crumb forms; add sugar and pulse until mixed; add melted butter and process until well blended. Pour into pan and press crumbs into the bottom and all the way up the sides. Bake for 5 minutes. Cool on rack.

FOR THE FILLING: In the bowl of a food processor, combine semisweet chocolate, vanilla extract, and salt. Bring one cup of the cream to a boil in a small saucepan and then, with food processor running, pour hot cream in a stream through the feed tube, processing until chocolate is melted and smooth. Cool in a large bowl, stirring occasionally to prevent skin from forming on top.

In a large bowl, whip remaining two cups whipping cream to soft peaks. Add sugar and whip again until stiff peaks form. Gently fold whipped cream into chocolate mixture until combined; pour into baked crust. Smooth top and refrigerate until set, about 6 hours. Slice and serve.

© Pamela's Products, Inc.

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