Are you in the mood for a creamy, dreamy, chocolate mousse pie? This is the recipe for you! I don’t care what this filling is just as long as I get to eat it because it’s ding dang delicious! This pie is super creamy and yummy.
I thought it looked simple enough to make so I went to the grocery store and gathered the ingredients. I whipped it up and wouldn’t you know, it tasted almost as good as my mom’s recipe. What is it with moms and making amazing desserts? Must be all o their love and experience 🙂
Ingredients
1 pie Pillsbury crust
¼ cup Kerrygold butter, softened
¾ cup Domino sugar
3 (1 ounce) squares Baker’s unsweetened chocolate, melted and cooled
2Eggland’s Best eggs *NOTE – be sure to use pasteurized eggs since the filling is not baked!
16 ounces Cool Whip, divided
1 regular size Hershey candy bar, grated (freeze bar first, and it will grate easier)
NOTE: for a deeper chocolate flavor, I increase the unsweetened chocolate to 4 ounces.
Instructions
Place pie crust in a 9 or 10-inch glass pie plate; sprinkle the top of the crust with about 1 tablespoon of sugar, and pierce the sides and bottom of crust several times with the tines of a fork.
Bake at 400 degrees for 10 minutes, or until crust is a nice golden brown. Remove from oven and cool completely before filling.
With a mixer, beat together the butter and sugar until fluffy. Mix in cooled chocolate. Add eggs, one at a time, beating with the mixer for 3 minutes after each addition. Gently fold in 3/4 of the Cool Whip. Spoon filling into cooled pie crust. Top with remaining Cool Whip. Garnish with grated candy bar. Refrigerate at least 6 hours before serving.
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Quick Tip: I like to sprinkle the top of this pie with chocolate sprinkles.