Who’s Ready for an Easy Chocolate Mousse Pie?
A few weeks back I made and shared my White Chocolate Pie with you guys and now I’m back to share this new recipe for those that prefer semi-sweet chocolate over white chocolate. This is almost a “NO BAKE” Chocolate Mousse Pie, with the exception of the crust that bakes for about 10-12 minutes.
I’ve gotta say, I think no-bake pies are so yummy and this chocolate cream version is definitely on my list of favorite easy desserts! I knew it would be with the rich chocolate filling and buttery press-in crust.
This pie is like a lot like my White Chocolate Pie recipe, but with a darker chocolate, of course, and it will rival any traditional Chocolate Silk Pie you’ve had in the pas ut save your waistline at the same time.
My recipe is a lower carb version that is sugar-free, gluten-free, and a Trim Healthy Mama “S”. It would make a wonderful addition to any holiday meal, party, or your next potluck.
A Simple But Delicious Filling
This pie has a deliciously creamy no-bake chocolate pie filling, that features sugar-free semi-sweet chocolate chips, softened cream cheese, and luscious homemade whipped cream.
The chocolate chips and the cream cheese are the key ingredients in helping the light whipped cream transforms into a light but firm filling that will keep well in the refrigerator for up to a week, if wrapped tightly with plastic wrap. But the pie never lasts that long at our house so I’ve not had to test the life of this pie past 3 days lol!
I love using the Bake Believe semi-sweet chocolate chips in this pie. They have a nice sweet taste and melt very well with the cream cheese which in turn makes folding the chocolate mixture into the whipped cream a lot easier. This is crucial because the whipped cream needs to be handled with care so it holds as much of the fluffiness as possible.
The best part of this pie is that it is the creamy and fluffy filling. Although using the semi-sweet chocolate chips does make this filling a little bit denser than the white chips I used in my White Chocolate Pie, the filling is still silky smooth and light.
How Sweet is Your Sweet Tooth?
Unlike the white chocolate chips from Bake Believe that I used in my other pie, these chips do need a little bit of added sweetness to reach the perfect level of sweet in my opinion. If you’re like me and like a good amount of sweetness in your pies then never fear, you’ll see some additional sweetener in this pie filling.
But if you like a less sweet pie filling then you can certainly leave the extra sweetener out of the filling and adjust the sweetness. However, I will recommend that if you do this, please taste as you go so you can perfect it to your liking. Who wants a pie that is lacking in sweetness and bland, right?
Let’s take a quick look at the ingredients you’ll need for making this luscious Chocolate Mousse Pie pie. The filling is simple and it only calls for a few ingredients and the crust only has three ingredients.
Recipe Tips for This Chocolate Mousse Pie
Here are some tips I would like to share with you for this pie. These are just a few things that will help you ensure that your pie turns out perfect each time you make it.
- For the perfect whipped cream make time to place your mixing bowl and mixer attachments, like the balloon whisk or paddle, in the freezer. This is an extra step but by chilling your bowl and tools the cream comes to nice stiff peaks much faster than when your tools are at room temperature. I place mine in the freezer for an hour or so, but even 10 to 20 minutes in the freezer will help.
- When adding the sweetener of choice to your whipping cream do it slowly to prevent any air loss in the cream as it whips. Just adding the sweetener all at once can cause your cream not to whip up as well as it needs to be for this pie filling. For an even smoother whipped cream I put my sweetener in the coffee grinder to powder it, but if you can’t do that just stick to adding your sweetener slowly and it will dissolve as it mixes in.
- When making a simple press-in crust the key is to make sure you have the texture of the crust right and to press it as evenly as you can into your pie plate. The texture of the crust mixture needs to be wet enough to stick together when you pinch it together in your hands, but not overly wet with butter which will make it harder to work with when pressing it into your crust. This will vary depending on the type of baking mix you choose to use. Some of more absorbent than others and need more butter than if you just use almond flour. If you don’t use the baking blend I recommend in the recipe start with half the butter and add more as needed to get to your desired texture.
- Crusts of this nature can become overly hard if they are overcooked. This pie crust is perfect if cooked for 10-12 minutes at 350 degrees. It will be soft when it comes out of the oven but it will firm up as it cools and chills in the refrigerator.
- Don’t rush the steps to making the filling. It is crucial that you take your time when folding in the chocolate and cream cheese mixture into the whipped cream. This takes extra time, yes, but it will make sure the filling is light and fluffy.
- Chill this pie for several hours before serving. The longer the pie chills the nicer the texture will be.
Optional Variations for This Pie
Before I end this post I wanted to toss in a couple of optional ingredients that you can use to change things up a bit using this recipe as a base. Having easy recipes that can be changed into something new with just a few ingredients are great to have handy.
- If you’re a die-hard chocolate fan try adding 1/4 cup of unsweetened cocoa powder to the crust mixture to make it more like a chocolate cookie crust. Keep in mind adding the dry cocoa powder will call for more butter and sweetener. I would double the sweetener and add a couple of extra tablespoons of melted butter at a time until it is ready to press into your pie plate. Again, taste as you go and adjust as needed with this crust variation.
- For a simple festive change add in some peppermint extract to the filling and you could even sprinkle some crushed sugar-free peppermints around the edge if you enjoy that type of thing. Don’t like peppermint, try 1 tsp of instant coffee in the melted chocolate mixture for a mocha pie!
I love this recipe and how easily you can transform it into something everyone can enjoy. I’d love to hear from you if you try this pie around your table!
A rich no-bake chocolate filling pilled high in a buttery press-in gluten-free crust. This pie makes the perfect holiday pie or dessert at your next dinner with family and friends.
- 6 ounces of Bake Believe or Lily's Semi-Sweet Chocolate Chips
- 4 ounces of softened cream cheese
- 1 1/2 cups of heavy whipping cream, separated
- 2 Tablespoons of Trim Healthy Mama Super sweet
- 1 1/4 cups of Trim Healthy Mama Baking Blend (or your favorite low carb baking mix)
- 1/4 cup Trim Healthy Mama Super Sweet
- 8-10 Tablespoons of Melted Butter
- Dark Chocolate Bar, Optional for grating over the top.
- Preheat the oven to 350 degrees for the crust.
- To begin the crust first by adding the 1 1/4 cups of Baking Bend and the 1/4 cup of THM Super Sweet together and mix well before adding in the melted butter. For the butter start with 8 Tbsp first and if your crust mixture is still to dry add in the extra 2 Tbsp. It is the perfect texture when you can press it between your fingers and it sticks together.
- Next press the crust into a pie plate evenly so it covers the bottom and up the sides. Bake for 10-12 minutes. The curst will be lightly golden brown and still soft when it comes out of the oven. It will firm up as it cools.
- Let the crust cool completely before adding the chocolate filling.
- To prepare the chocolate filling whip 1 cup of the heavy cream into stiff peaks. As the cream is whipping slowly add in the 2 Tablespoons of Super Sweet. After the cream has reached the stiff peaks place it in the refrigerator to chill while you prepare the chocolate mixture.
- Place the chocolate chips and the cream cheese into a microwave-safe bowl. Add in the remaining 1/2 cup of heavy cream and microwave the mixture in 30-second intervals stirring after each round. Repeat this until the chocolate chips and cream cheese are melted and combined. Be careful not to overheat this mixture as it will cease up and before very grainy.
- After the chocolate mixture is ready to let the mixture cool down before adding it to the whipped cream. Gently fold all the chocolate mixture into the whipped cream until all is incorporated.
- Lastly, fill the cooled pie crust with the Chocolate Mousse filling and chill for several hours. At least 5 hours is best but overnight makes the texture and flavors even better!
- For optional toppings as seen in the pictures of this post, you can shave some dark chocolate over the top before placing the pie in the refrigerator to chill.
IF you are subbing any ingredients such as the baking mix in this crust or chocolate in teh filling please review the post for tips on the amount of butter and sweetener to use.
Amount Per ServingCalories 390Total Fat 37gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 11gCholesterol 111mgSodium 146mgCarbohydrates 16gNet Carbohydrates 5gFiber 8gSugar 7gSugar Alcohols 3gProtein 4g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!