Dreamy Chocolate Mousse Pie Recipes

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CREAMY CHOCOLATE MOUSSE PIE



Creamy Chocolate Mousse Pie image

The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.

Provided by cookerboy2222

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h30m

Yield 10

Number Of Ingredients 5

1 ½ cups miniature marshmallows
1 (7 ounce) bar milk chocolate candy
½ cup milk
2 cups heavy whipping cream
1 (9 inch) pie shell, baked

Steps:

  • Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
  • Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 29.1 g, Cholesterol 71.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 16.6 g, Sodium 141.9 mg, Sugar 16.5 g

DREAMY CHOCOLATE MOUSSE PIE



Dreamy Chocolate Mousse Pie image

Make and share this Dreamy Chocolate Mousse Pie recipe from Food.com.

Provided by Muffin_Free

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

2 (3 1/2 ounce) packages sugar-free instant chocolate pudding mix
2 cups nonfat milk
8 ounces fat-free cool whip
1 chocolate cookie pie crust

Steps:

  • Whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up.
  • Fold the whipped topping into the pudding and milk mixture one spoon-full at a time. Do so gently so that the substance keeps a light texture. Reserve roughly one third of the tub of whipped topping.
  • Place the pudding mixture in the cookie crust. Spread the mixture evenly over the crust so that the entire crust is full with the mixture.
  • Spread the remaining whipped topping on top of the pie. Refrigerate for at least one hour so that the pie sets.

DREAMY ORANGE MOUSSE



Dreamy Orange Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h25m

Yield 6 servings

Number Of Ingredients 9

1 cup blood orange juice
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 egg yolks
4 tablespoons butter, at room temperature
1/2 teaspoon orange zest (from 1/2 orange)
1 cup heavy cream
1/2 teaspoon pure vanilla extract
5 crunchy gingersnap cookies

Steps:

  • In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
  • Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

DREAMY CHOCOLATE MOUSSE PIE



Dreamy Chocolate Mousse Pie image

I decided to try this as a low fat alternative for dessert. My husband loves it and even my two boys devour it!

Provided by misskelly74

Categories     Pie

Time 5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 (4 ounce) box instant chocolate pudding mix
1 (8 ounce) container Cool Whip Lite (thawed)
1 prepared reduced fat graham cracker crust
1 3/4 cups skim milk

Steps:

  • In medium sized bowl whisk together Instant Pudding and milk until dissolved.
  • Stir in Cool Whip until well blended.
  • Pour into prepared crust.
  • Chill in refrigerator for at least 1 hour.

Nutrition Facts : Calories 137.8, Fat 4.1, SaturatedFat 3.4, Cholesterol 1.6, Sodium 254.5, Carbohydrate 22.1, Fiber 0.5, Sugar 14, Protein 3.3

CHOCOLATE DREAM PIE



Chocolate Dream Pie image

What an impressive finish our Test Kitchen whipped up with this dreamy, creamy chocolate pie topped with peaks of golden meringue! It's sure to be a family favorite.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 23

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold butter
2 tablespoons canola oil
2 tablespoons buttermilk
6 to 7 teaspoons cold water
FILLING:
1/3 cup sugar
3 tablespoons baking cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups fat-free evaporated milk
1/4 cup water
1 egg, beaten
2 ounces semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract
1/4 teaspoon almond extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack., In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Nutrition Facts :

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE



Jessica's Amazing Chocolate Mousse Pie image

I just wanted a really good chocolate pie, but I also love chocolate mousse. Who doesn't? So, I started with a base recipe, but ended up adding my own ingredients and amounts to get the perfect chocolate mousse pie with chocolate whipped cream topping. Garnish with some finely chopped chocolate and fresh raspberries.

Provided by CampieGurl

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 1h35m

Yield 8

Number Of Ingredients 15

6 ounces semisweet baking chocolate, chopped
3 tablespoons butter, at room temperature
3 large eggs, separated
½ teaspoon cream of tartar
¼ cup white sugar
½ cup cold heavy whipping cream
2 tablespoons white sugar
½ teaspoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
1 cup heavy whipping cream
⅓ cup white sugar
2 tablespoons confectioners' sugar
2 tablespoons cocoa powder
¼ teaspoon vanilla extract
1 pinch salt

Steps:

  • Chill a large bowl for about 1 hour.
  • Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
  • Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  • Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
  • Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
  • Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

Nutrition Facts : Calories 546 calories, Carbohydrate 49.2 g, Cholesterol 142.6 mg, Fat 38.3 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 19.3 g, Sodium 261.6 mg, Sugar 36.6 g

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