Are you in the mood for a creamy, dreamy, chocolate mousse pie? This is the recipe for you! I made this pie the other day as a quick dessert for my husband and kids. You see, I’ve been dieting all week long so that means everyone has been eating super healthy. Well, you know how that goes over with the family LOL. So, I decided to treat them by making this chocolate mousse pie. I treated myself to a small slice and boy oh boy, was it ever worth the cheat 🙂
I don’t care what this filling is just as long as I get to eat it because it’s ding dang delicious!
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.
This sounds delicious! I will give it a try soon. I love all kinds of recipes. I’ll let you know how it turns out, but please don’t hold your breath. 🙂