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Chocolate crust, creamy chocolate mousse and mint cream topping all come together to make this beautiful Chocolate Mint Mousse Pie!
I’ve mentioned before that I’m not really a “pie person.” I’d rather have cake any day. But every year we have a Praise and Pie night at church and I like a challenge. 🙂
This year I found a recipe in a Hershey’s cookbook that I wanted to try. I’ve never made mousse from scratch before (most of my pudding desserts come from a box,) but the creaminess and rich flavor in this Chocolate Mint Mousse Pie has definitely won me over.
The original recipe called for a regular pie crust, but since that’s my least favorite part of a pie, I switched things up and went with a homemade graham cracker crust instead.
I used chocolate graham crackers, but you could easily swap them for crushed Oreo cookies or regular graham crackers instead. I will probably try Oreos next time.
My graham cracker crust was a little crumbly because I put too much in the pan and the butter didn’t get coat it all the way. (It made for a bit of a mess but didn’t affect the flavor at all. I adjusted the amounts in my final recipe so that shouldn’t be the case for you.) 🙂
Just look at those pretty layers! They taste great all together, too. Start with the smaller amount of peppermint extract and then taste it. If you like a more minty flavor, feel free to add more. Just don’t go over 1/2 tsp or you’ll end up with chocolate toothpaste. 😉
Other delicious mint desserts you might like:
Chocolate Mint Mousse Pie
Ingredients
Chocolate Crust
- 2 cups crushed chocolate graham crackers
- 7 tbsp melted butter
Chocolate Mousse
- 1 tsp unflavored gelatin
- 1 tbsp cold water
- 2 tbsp boiling water
- 1/2 cup sugar
- 1/3 cup cocoa
- 1 cup cold whipping cream
- 1 tsp vanilla extract
Mint Cream Topping
- 1 cup cold whipping cream
- 2 tbsp powdered sugar
- 1/4 to 1/2 tsp peppermint extract (to taste)
- green food coloring
Instructions
- Mix the crushed graham crackers and melted butter until crumbly and completely coated with butter. Press into the bottom of an 8 or 9 inch pie pan and chill.
- Sprinkle gelatin over cold water in a small cup; let it stand for 2 minutes to soften. Add the boiling water and stir until it's completely dissolved and the mixture is clear. Cool for about 5 minutes.
- Meanwhile, stir together sugar and cocoa in a medium bowl. Add whipping cream and vanilla. Beat with a mixer on medium speed until stiff peaks form. Add the gelatin mixer and beat until just blended. Spoon into prepared crust.
- Prepare Mint Cream Topping; spread over chocolate filling. Refrigerate for at least 2 hours. Garnish with shaved chocolate and serve. Keep leftovers refrigerated.
Mint Cream Topping
- Beat whipping cream, powdered sugar, peppermint extract and several drops of green food coloring in a medium bowl until stiff peaks form. (Makes 2 cups)
Notes
This Chocolate Mousse Mint Pie is going to look great on your Christmas table! Don’t forget to pin it for later!
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Elizabeth says
Is this made with premade whipping cream (cool whip) or is this a cup of heavy cream, whipped into stiff peaks?
Nicole Burkholder says
It’s whipping cream (or heavy cream) and there’s a step in the instructions that includes whipping it up. 🙂 If you see “whipped topping” in a recipe, that means Cool Whip. Whipping cream is the yummy stuff you make yourself! Enjoy 🙂
D.Mesey says
All I can say is “Yummmm”!
I made this for my sister in law’s birthday and it was delicious! It takes a hot minute to make, but it is easy. The mint is still pretty subtle even with a 1/2 tsp of peppermint extract, in my opinion. All in all a Great recipe 💙
Nicole Burkholder says
I’m glad to hear it! Mint can be tricky-you don’t want it to taste like toothpaste 😉 And you can’t go wrong with chocolate and mint together. Yum!