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Home » Course » Dessert » Best Chocolate Mousse Pie with Graham Cracker Crust

Published: Oct 11, 2019 · Modified: Jan 11, 2022 by Veronika's Kitchen * This post may contain affiliate links

Best Chocolate Mousse Pie with Graham Cracker Crust

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This is the best Chocolate Mousse Pie recipe that is made with Chocolate Graham Cracker Crust, rich and silky Chocolate Mousse Filling, and airy Whipped Cream Topping.  It will be a perfect dessert for any celebration!

A bite shot of chocolate mousse pie slice.

I am so excited to share one of my favorite dessert recipes with you! This rich and decadent Chocolate Mousse Pie is made with Chocolate Graham Cracker Crust, silky Chocolate Mousse Filling, and topped with Whipped Cream.

The filling itself is based on my recipe for Julia Child’s Chocolate Mousse. While it might seem a bit complicated, it’s really super easy to make. Just follow all my instructions and additional notes for the best results. Your mousse will come out very light and airy yet rich in flavor!

Here are 3 main components for the recipe:

  1. Graham cracker crust
  2. Chocolate mousse
  3. Whipped cream topping

Table of contents

  • How to make Chocolate Graham Cracker Crust
  • How to make chocolate mousse filling
  • How to make Whipped Cream
  • Frequently Asked Questions
Chocolate mousse pie with Graham crackers crust in a glass pie pan.

How to make Chocolate Graham Cracker Crust

There is no reason to buy premade crust in the store as it’s easy to make it at home.

You can make it in 3 simple steps:

  1. Grind Graham crackers in a food processor.
  2. Transfer ground crackers in a mixing bowl and add the rest of the ingredients (cocoa powder, granulated sugar, and melted unsalted butter), then mix.
  3. Transfer the mixture into a pie pan and press tightly.
  4. Bake at 300˚F for 10 minutes. Then cool the crust for 1-2 hours before filling it up with chocolate mousse. (I like to keep it on a counter for 30 minutes, then refrigerate for 1 hour).
Process photos of making a chocolate Graham crackers pie.

How to make chocolate mousse filling

Separate 4 eggs into egg yolks and egg whites. Cover egg whites with plastic wrap and set aside.

This step is very important! Put egg yolks in a mixing bowl and, using a whisk, beat it very well for a few minutes until they become lighter in color and thicker consistency.

NOTE: By whisking the egg yolks before adding hot ingredients to it, will prevent the eggs from getting “cooked” and lumpy.

While you are whisking the egg yolks, put strong brewed coffee and sugar in a sauce pan and heat it on the stove until all the sugar dissolves. You don’t need to boil it, just dissolve the sugar.

Gradually add the brewed coffee and sugar mixture into egg yolks while constantly whisking the egg yolks so they won’t cook.

Process photos of spreading chocolate mousse in Graham crackers crust.

Put a mixing bowl with egg yolks mixture over a pot of steaming water and constantly whisk the mixture for about 10 minutes until the mixture gets thick and pale color.

NOTE 1: For the best results, bring the water to boil first, then reduce the heat to low. We don’t need the water to boil, but only to release hot steam. After you lowered the heat, place the bowl with egg yolks on top and whisk.

NOTE 2: The whisking time over hot water can take different time (up to 20 minutes). As the final result, we want the mixture to get thicker consistency, until the ribbons form.

Put this thick and pale egg yolks mixture into the stand mixer bowl and beat it for 5 minutes on medium speed. It should become even thicker and paler.

In a separate bowl whisk together melted chocolate and softened butter until smooth consistency. Add melted chocolate mixture to the egg yolk mixture and fold it in.

In a separate bowl put egg whites, salt and cream of tartar and, using a hand or stand mixer, beat it until you have stiff peaks formed.

Fold it together with egg yolk/chocolate mixture until smooth.

Scoop the mousse in the chocolate graham crust and refrigerate overnight.

Process photos of spreading whipped cream on top of chocolate mousse pie.

How to make Whipped Cream

The last step is the easiest one.

Put heavy cream with powdered sugar in a mixing bowl and using a hand and stand mixer whip the cream until stiff peaks form.

Top the pie with whipped cream.

As an option, you can shave some dark chocolate on top of the whipped cream for decoration.

Lifting up a slice of chocolate mousse pie from a pan.

Frequently Asked Questions

Do I have to bake the crust?

I prefer to bake it for 10 minutes, so the crust holds better and won’t crumble when you cut it in slices. If you want to make it as “no-bake dessert”, you can skip the baking part and just refrigerate the crust for couple of hours.

How to store?

You can keep it tightly covered in the refrigerator for up to 4-5 days.

A bite shot of chocolate mousse pie slice.
Print Recipe

Best Chocolate Mousse Pie with Graham Cracker Crust

This is the best Chocolate Mousse Pie recipe that is made with Chocolate Graham Cracker Crust, rich and silky Chocolate Mousse Filling, and airy Whipped Cream Topping.  It will be a perfect dessert for any celebration!
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 412kcal
Author: Veronika’s Kitchen

Ingredients

Ingredients for Chocolate Graham Crust:

  • 1 ½ cups graham crackers 10 full sheets
  • ¼ cup cocoa powder
  • 6 tablespoons unsalted butter melted
  • ¼ cup granulated sugar

Ingredients for Chocolate Mousse:

  • 4 large eggs separated
  • ¼ cup strong brewed coffee
  • ¾ cup granulated sugar
  • 6 ounces semi-sweet baking chocolate melted
  • ½ cup unsalted butter softened
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar

Ingredients for Whipped Cream Topping:

  • 1 cup heavy whipped cream
  • ¼ cup powdered sugar

Instructions

How to make Graham Crust:

  • Grind Graham crackers in a food processor.
  • Transfer ground crackers in a mixing bowl and add the rest of the ingredients (cocoa powder, granulated sugar, and melted unsalted butter), then mix.
  • Transfer the mixture into a pie pan and press tightly.
  • Bake at 300˚F for 10 minutes. Then cool the crust for 1-2 hours before filling it up with chocolate mousse. (I like to keep it on a counter for 30 minutes, then refrigerate for 1 hour).

How to Make Chocolate Mousse Filling:

  • Separate 4 eggs into egg yolks and egg whites. Cover egg whites with plastic wrap and set aside.
  • This step is very important! Put egg yolks in a mixing bowl and, using a whisk, beat it very well for a few minutes until they become lighter in color and thicker consistency.
  • NOTE: By whisking the egg yolks before adding hot ingredients to it, will prevent the eggs from getting “cooked” and lumpy.
  • While you are whisking the egg yolks, put strong brewed coffee and sugar in a sauce pan and heat it on the stove until all the sugar dissolves. You don’t need to boil it, just dissolve the sugar.
  • Gradually add the brewed coffee and sugar mixture into egg yolks while constantly whisking the egg yolks so they won’t cook.
  • Put a mixing bowl with egg yolks mixture over a pot of steaming water and constantly whisk the mixture for about 10 minutes until the mixture gets thick and pale color.
  • NOTE 1: For the best results, bring the water to boil first, then reduce the heat to low. We don’t need the water to boil, but only to release hot steam. After you lowered the heat, place the bowl with egg yolks on top and whisk.
  • NOTE 2: The whisking time over hot water can take different time (up to 20 minutes). As the final result, we want the mixture to get thicker consistency, until the ribbons form.
  • Put this thick and pale egg yolks mixture into the stand mixer bowl and beat it for 5 minutes on medium speed. It should become even thicker and paler.
  • In a separate bowl whisk together melted chocolate and softened butter until smooth consistency. Add melted chocolate mixture to the egg yolk mixture and fold it in.
  • In a separate bowl put egg whites, salt and cream of tartar and, using a hand or stand mixer, beat it until you have stiff peaks formed.
  • Fold it together with egg yolk/chocolate mixture until smooth.
  • Scoop the mousse in the chocolate graham crust and refrigerate overnight.

How to make Whipped Cream

  • The last step is the easiest one.
  • Put heavy cream with powdered sugar in a mixing bowl and using a hand and stand mixer whip the cream until stiff peaks form.
  • Top the pie with whipped cream.
  • As an option, you can shave some dark chocolate on top of the whipped cream for decoration.

Nutrition

Calories: 412kcal | Carbohydrates: 36g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 118mg | Sodium: 155mg | Potassium: 156mg | Fiber: 2g | Sugar: 27g | Vitamin A: 789IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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    Recipe Rating




  1. Leanne says

    November 24, 2019 at 8:23 am

    Hi Veronika, once again I’m new to baking and I noticed that while the egg yolks get “cooked” likely while stirring over the steam….the egg whites are not included in that step so does that mean the egg whites are raw when eaten in the end result? Not something I would like to do. I have this recipe for chocolate mousse which is part of a chocolate layered dessert and I’m wondering if it could be used in place of the mousse in your recipe?
    Mousse:
    * 2 tablespoons unsweetened natural or Dutch-process cocoa powder
    * 5 tablespoons hot water
    * 8 ounces bittersweet or semisweet chocolate , chopped fine
    * 1 tablespoon butter
    * 1 1/2 cups cold heavy cream
    * 1 to 4 tablespoons granulated sugar, depending on desired sweetness
    * 1/2 teaspoon vanilla extract
    * pinch of table salt
    With this method… * whisk together the cocoa powder and hot water in a small bowl; set aside.
    * Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don’t overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn’t warm or hot)
    * In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Ninja blender to whip cream – only takes a few seconds).
    * Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
    For me I find it tastes very good as a mousse I’m just not sure if it would be firm enough for a pie? I would love your comments. I know this is an adapted recipe from the original Epicurious but I don’t know who did the adaptation.

    Reply
  2. Anne Lawton says

    October 18, 2019 at 6:49 pm

    yum! This is so indulgent and the perfect dessert for the holidays!

    Reply
  3. Jess says

    October 18, 2019 at 1:14 pm

    Oh heck yes! This chocolate pie looks and sounds amazing! Count me in! I don’t want to share a single piece of this deliciousness!

    Reply
  4. Denise says

    October 17, 2019 at 11:51 am

    This looks like it could satisfy any chocolate craving! It looks so creamy and indulgent. I want a slice please!

    Reply
  5. Eva says

    October 16, 2019 at 4:07 pm

    This pie is everything. I lovelovelove chocolate mousse, and I love pie!!! I definitely have to try this soon, as it really sounds scrumptious and up my alley, texture-wise.

    Reply
  6. Chef Dennis says

    October 14, 2019 at 7:45 pm

    This is making me drool! I am so loving that rich and silky Chocolate Mousse Filling, and airy Whipped Cream Topping so much. I will definitely have this on the Holiday!

    Reply
  7. Ben says

    October 14, 2019 at 11:46 am

    That pie looks seriously awesome. Chocolate mousse is one of my favorite desserts. It doesn’t get any better than a big old plate of chocolate and pie crust. Om nom nom.

    Reply

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