Light, fluffy No Bake Chocolate Mousse Pie is the dessert for summer! So addicting you can enjoy this one all year long, too.
Prep Time30 minutesmins
Cook Time2 hourshrs
chill time4 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: no bake
Servings: 8servings
Calories: 735kcal
Author: Kellie
Ingredients
For the crust:
9ounceschocolate wafer cookiescrushed into fine crumbs
5tablespoonssalted buttermelted
6ouncessemi sweet chocolatemelted
For the chocolate mousse:
6ouncessemisweet chocolatebroken into 1/2-ounce pieces
1 1/2cupsheavy cream
3egg whites
2tablespoonssugar
For the whipped topping:
1/4cupconfectioners sugar
1cupheavy cream
chocolate shavingsfor garnish
Instructions
For the crust:
In a medium bowl, stir together the cookie crumbs and butter until moistened. Press the mixture evenly into a 9 inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.
For the chocolate mousse filling:
Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
Allow the chocolate to melt slowly, about 9 to 10 minutes.
Remove from the heat and stir until smooth keep at room temperature until needed.
Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream.
Fold all together gently but thoroughly.
Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.
For the whipped topping:
In a medium bowl, beat the confectioners' sugar and cream together with an electric mixer until stiff peaks form.
Spread the whipped cream over the top of the pie.
Garnish with chocolate shavings, if desired.
Chill for 30 minutes or overnight.
Slice with a sharp knife warmed in hot water to make slicing easier.