Velvety smooth chocolate mousse pie with a graham cracker crust is the perfect summertime dessert!
This is easily one of my favorite chocolate desserts! Fragrant graham cracker crust with a luscious dark chocolate filling – this ticks all the boxes for me. I love to prepare this pie the night before a dinner party because I can focus on the main course and have a wonderful dessert chilled and ready when the guests arrive!
Pin this to your “make ahead desserts” board on Pinterest and be sure to make it for your loved ones!
chocolate mousse pie
Ingredients
Scale
Crust
- 9 honey graham crackers (about 1 sleeve)
- ¼ Cup unsalted butter, melted
Mousse
- 6 ounces 72% chocolate, chopped
- 4 egg whites
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- ½ teaspoon table salt
- 1 teaspoon vanilla
- 1–2 ounces of chocolate shavings for garnish (use a grater or vegetable peeler to create chocolate shavings)
Instructions
- Preheat oven to 375 degrees.
- Blitz graham crackers in a food processor until they turn into fine crumbs.
- Combine graham cracker crumbs with melted butter in the bottom of a 9” pie dish and press into the bottom and sides of the dish.
- Bake in the oven until the crust is fragrant and golden brown, 12-15 minutes.
- Remove the crust from the oven and set aside to cool.
- To make the filling, melt the chocolate in a glass bowl set on top a pot of barely simmering water. Stir until the chocolate has melted, remove from the heat and allow the chocolate to cool.
- Whip the egg whites in the bowl of a standing mixer until frothy, about 2 minutes. Add the sugar to the egg whites and continue to beat until glossy soft peaks form.
- Transfer the beaten egg whites to a large bowl. Without washing the bowl of the standing mixer, add the cream, salt, and vanilla and whisk until soft peaks form. With the mixer running, stream in the cooled melted chocolate until fully combined.
- Fold the egg whites and the chocolate whipped cream together gently using a rubber spatula.
- Pour the chocolate mousse into the cooled crust and use the rubber spatula to dome the mousse.
- Chill the pie in the refrigerator for 5 hours or overnight to set, top with chocolate shavings and serve chilled.
