Frozen Chocolate Mousse Pie

Total Time:
24 hr 31 min
Prep:
20 min
Inactive:
24 hr
Cook:
11 min

Yield:
1 pie
Level:
Easy

Ingredients
Directions
Watch how to make this recipe

Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.


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3.9 59
Not a recipe I will make again. Too sweet and felt like it was missing something. Might be better with milk chocolate rather than semi-sweet. Too many other recipes to make to try this again. Needs a different pie crust. Wasn't fond of a plain ole' pie crust. Maybe graham crust? item not reviewed by moderator and published
So good!! Easiest pie ever and so decadent item not reviewed by moderator and published
WAY too sweet! Too much sugar, and maybe I did something wrong (although I followed recipe but it really wasn't all that chocolaty. If you let the chocolate cool then it ends up almost a little grainy when folding it in. I also think this may taste better with a graham or Oreo crust. I wasn't impressed with this at all :( item not reviewed by moderator and published
I usually love Paula's recipes, but this pie was not good at all. Way, way too sweet! item not reviewed by moderator and published
Extremely rich, but absolutely delicious and easy to make! item not reviewed by moderator and published
GREAT, GREAT, GREAT!!!! item not reviewed by moderator and published
This is such a good recipe! Easy, requires few ingredients. and is versatile...pudding, pie filling, frosting...easy, easy, easy and full of wonderful chocolate flavor. When you don't think you have time for a chocolate cream pie then use this recipe! item not reviewed by moderator and published
Maybe I just misunderstood, but I was under the impression that 1 quart was 2 pints... so when I made this verbatim, I ended up with SO MUCH cream that I filled 2 pies, while simultaneously HALVING the chocolate flavor as a result. My recommendations: Reduce Cream to 1 1/2 pints Reduce Sugar to 1 cup Increase Chocolate Chips to 3 cups item not reviewed by moderator and published
Looks amazing!! Can't wait to try it out!! I am a huge chocolate pie fan!! item not reviewed by moderator and published
Looks so good, I would love to try it item not reviewed by moderator and published
Great dessert for those who love sweets. Have patience when folding the chocolate into the cream and it will turn out perfect. Good for a make ahead since it is best if left in the freezer overnight. Hint if you want the dish to have a stronger chocolate taste use Ina's instant coffee trick. item not reviewed by moderator and published
This pie was AWESOME. I poured it into 2 pie shells, and there was plenty to make 2 pies. item not reviewed by moderator and published
Very Chocolaty!!!!!! That is the one bad thing about it and I guess if you are a chocolate lover you won't think it is so bad. Very easy and not too many ingredients. I will make this again but maybe in little bite size servings instead of a large pie. item not reviewed by moderator and published
This recipe was a huge success for me on Father's Day. My dad said it was "the best pie he's ever had." item not reviewed by moderator and published
This was a tasty pie, basic with simple instructions. I cooled the pie filling until it was chilled completely and then added whipped cream on top before adding some chocolate shavings before freezing. This recipe also tastes delicious with a white chocolate mousse with fruit liqueurs. I made a white chocolate/ blueberry liqueur mousse pie and before serving decorated with drunk blueberries (blueberries marinated in the blueberry liqueur). Simply replace the white chocolate with semi-sweet chocolate. I also recommend that if you choose to make the white mousse to choose a tart fruit, or it may become overly sweet. item not reviewed by moderator and published
I'm giving this 3 stars and I think that is pretty generous. I was SOOOO looking forward to making this for months. I finally decided to and the first thing was the chocolate seeemed to thick with only 3 tbspns of cream so I added a little more. I think the ratio of heavy cream to chocolate is wrong. There should have been way more chocolate as the pie didn't seem anywhere near as chocolaty as it should have. And despite me letting the crust and the chocolate cool quite awhile, it seemed to clump a bit when I folded in the cream. I love most of Paula's recipe - just not the looks of this one. I will try it tonight and check back in. item not reviewed by moderator and published
Absolutely love this recipe! We didn't have any chocolate liqueur, so we substituted coffee from that morning. We also used a graham cracker crust. Yummy!!!!!!! Definitely on my "we will make this again" list! item not reviewed by moderator and published
Love this recipe! I didn't have chocolate liqueur, so I used orange. I betchya any other,liqueur, e.g. raspberry liqueur would be delish too! I also made a crust out of chocolate wafers and melted butter, baked 10 minutes and cooled, then added and froze the filling. OMG! Fabuloso! item not reviewed by moderator and published
I love this recipe. The pie was very tasteful! I brought a Keebler graham cracker crust. I was nervous after making the filling, I thought it was too thin (runny BUT that was the way it was suppose to be. It frozen perfectly. I tried to sneak a slice after 3 hours and it was not ready, so I froze it overnight. I did not use liquer (I have no clue what it is and where to buy it. PERFECT RECIPE FOR CHOCOLATE LOVERS. item not reviewed by moderator and published
Paula this was a great crowd pleaser, people have to read a little closer you have to let choc. sauce cool first. item not reviewed by moderator and published
I have to say the first time I made this it came out great but the 2nd and 3rd times the melting of the chocolate and adding it to the cream didn't work out as well so now I have made this recipe even easier. First of all I use the ready made graham cracker crust and instead of 3 cups of powdered sugar I use 1 and 1/2 cups and for the chocolate I use the Ghirardelli powdered chocolate. Just add one cup of the powdered chocolate instead of the melted chocolate chips. Then there will be no worries about getting a giant chocolate milk shake :O). But I do also add the vanilla and the chocolate liquor in the whipping cream. Then I just add the chips to the top. There you go even easier than the original and people just love it. Good luck guys, no more worries about getting soggy whip cream. Enjoy. item not reviewed by moderator and published
Was a hit at my family get together, but a bit too sweet. Will cut the sugar just a bit next time, but will definitely make again. item not reviewed by moderator and published
I made this for Christmas and it was a HUGE hit...wow! Very easy recipe and very rich. I have been asked for the recipe a number of times and will definitely make this again. =) item not reviewed by moderator and published
Mousse is one of my favorite desserts but I have never made it. I thought a Paula Deen recipe would surely be a great first try. I read the reviews before I actually made this and I should have paid more attention to the ones that say it is too sweet, because it really is. I hope that the 3 cups of powdered sugar is a typo and it is suppose to be something like 3 tablespoons, otherwise my opinion is that Paula Deen is trying to give us all diabetes. After eating a slice of this pie, my hands and arms literally began shaking from the sugar-overload. "Death by Chocolate" doesn't sound so funny right now. My advice is to skip the recipe or go off the assumption that 3 cups really means 3 tablespoons. item not reviewed by moderator and published
I thought I would try this recipe out for Thanksgiving. I wasnt quite sure how it was going to compair to the other delectible desserts, but it was a huge hit. this pie was the first one gone and I recieved so many compliments. item not reviewed by moderator and published
Paula, you goddess of southern cooking, I desperately want to make this pie, but...there is no way it comes together correctly by following the direcrtions. Melting choc. chips and adding heavy cream congeals (sp) it instantly not making a sauce. Paula - you need to come to my house and show me how to make this pie!!! Berwick Maine is not that far for you and I will promise to make you some lobster pot pie if you come! item not reviewed by moderator and published
I thought the pie was to die for!! I did have a little trouble w/the chocolate sauce at first, it was too thick, so I added a wee bit of milk and stirred and it was good. I didn't add the liquor as I don't drink, but added a splash of chocolate syrup instead. The cream itself did not take that long to whip, but when I make it again, I will add a little more chocolate to it. It maybe a little costly to buy the heavy cream, but since I always have chocolate chips, p sugar and vanilla on hand, its not that much of an issue to buy the cream for a slice of Heaven. Good job Paula, I LOVE your desserts. item not reviewed by moderator and published
I made this pie for company last night and it was fabulous. I was concerned about the sweetness as many of you commented on, but I substituted with some unsweetened chocolate and it turned out great. I did not have any chocolate chips so I used Baker's semi-sweet chocolate squares (12 ounces) and some unsweetened chocolate squares (about 4 ounces). I did not let the pie freeze completely, only chilled it for about an 1 1/2 in the freezer and it was fine. I will definitely make this again and add fresh whipped cream on top! Thank you Paula for all of your oh-so-yummy recipes! item not reviewed by moderator and published
I tried this pie twice. The first time I followed the directions exactly even though I had second thoughts about the amount of powdered suger. It was painfully sweet to the point of not being edible. But it set up and looked beautiful. The second time I cut the amount of sugar in half. It was still too sweet, and it did not set up correctly. item not reviewed by moderator and published
Simply the best !! item not reviewed by moderator and published
I made this pie for my family party. By the time the frist ten people were through the line my pie was gone. This pie has a lot of choclate in it. Next year for the party im going to make 2 or 3 pies because of how fast everyone eat the pie. Paula you made one of the best pie i ever tasted in my life. Trust me if you like sweet treats you should make this pie. item not reviewed by moderator and published
I was very disappointed with the results of this pie...Now, I pretty much followed the recipe however the only thing I changed was the quantity of powdered sugar as I thought that quantity was outrageous! The mousse didn't settle nor did it get fluffy like it did or was shown on her cooking episode. I was so looking forward to baking this pie... I am not sure what I did was wrong? I have tried her other dessert recipes and never had this bad moment. item not reviewed by moderator and published
I thought this pie was delicious. I wish I could have gotten mine to look like Paula's though because she made it look so easy and delicious. I will definitely try it again. item not reviewed by moderator and published
I love chocolate mousse but it was still a tad sweet even when I cut the sugar down to 1 and a 1/2 cup, so for those who can't handle sweet you might want to consider using only half a cup or a little less than a cup. item not reviewed by moderator and published
Hubby really liked this dessert. I added less sugar and less whipped cream than called for. I was nervous as to how sweet this may be. The flavor was good. I did not add he liquour, but added more cream instead. Had no problem folding the chocolate into the cream. Good texture. Will make again. item not reviewed by moderator and published
My 5-year-old son and I watched Paula make this on her show recently. Afterwards, he said, "I think I am gonna fall in love with that pie!" I decided to make it for our book club meeting this month, and had never whipped cream before, so I tested it out a few days ahead of time. I found this pie very easy to make and whipping cream to be easy with a hand mixer. On the show, Paula's mixture was speckled, so when the chocolate didn't incorporate to a smooth solid color, I didn't worry about it... It looks better speckled, anyway. I made sure to let the chocolate cool off before adding it to the whipped cream, as some of you recommended (to avoid a milkshake). The first time through, it made two smaller pies, using the shallow pie crust pans you find in the in the freezer section. I did semi-sweet chocolate ribbons on top, thinking it would look prettier. This is why I titled this, "Paula knows best." The pie needed more chocolate flavor, so the next time I put the semi-sweet chocolate chips on top like Paula tells you to do, and it was FANTASTIC! I also added some extra chocolate chips and heavy cream to the chocolate mixture just to have extra chocolate flavor. I did it in the Anchor Hocking glass pan and was able to use the entire filling in one giant pie. The girls at book club LOVED it. My kids love it so much that tonight, after eating a slice, my son said that the first thing he was going to do in the morning was marry the pie. item not reviewed by moderator and published
This is an easy, huge pie to make and great for a light summer dessert. LIke many of the others here, I also had trouble with the chocolate mixture being too thick to fold into the whipped cream. I think Nancy from Fla has the right idea about reserving some of the cream to wisk into the melted chocolate. I didn't find the filling too sweet, and I couldn't taste the chocolate liqueur at all. I did find the crust boring and tasteless. Next time I will make a graham cracker crust or a chocolate cookie crust. With these modifications, I think it will be an outstanding pie, so I will give this recipe five stars. item not reviewed by moderator and published
love Paula and love this recipe! I did modify some - I halved the recipe except for the chocolate chips which I used 3/4. I also used regular milk for making the chocolate sauce and barely heated it - just enough to heat the milk slightly then I whisked the mixture until the chips melted. This made it extra smooth and creamy and only took a few minutes to cool enough to add to the whipped cream. I would also probably use less sugar for the whipped cream next time. We initially froze the pie as Paula did but my hubby liked it better after we let it thaw in the fridge. will definitely make again. item not reviewed by moderator and published
My mouth was watering watching this episode, but when I tried it I was bummed. It is just way too sweet. I'd cut the powdered sugar down to 1 cup, if not 1/2 cup. I like mousse pie because it's not super sweet. My teeth hurt after eating this! And you could leave out the liquor all together, I think it added a goofy taste, not a true chocolate taste. As for the review that said she had nothing but a milk shake when blending the heavy cream.. you have to beat it for a VERY long time. At least 20 minutes to get a nice thick mixture. Make sure you are using "heavy" whipping cream, not just whipping cream. It makes a difference. I'm still a fan Paula!! Your Gooey Pumpkin Cake is still my all time favorite! item not reviewed by moderator and published
Love the pie!!! I have been watching your show secents i was 9 & now i'm 12. I have been to your restraut & tried your pie. LOVE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
While this was a very easy pie to make, it was way too sweet and not cheap to make. Perhaps using half the amount of cream, sugar and semi-sweet morsels would make a difference? Also, my chocolate was not a sauce. It was hard and I was not able to fold the chocolate into the cream mixture as directed. Instead, in an attempt to salvage the recipe, I ended up using my mixer to incorporate the chocolate into the cream mixture. item not reviewed by moderator and published
After reading all of the reviews, I went ahead and halved the recipe for my first attempt but after piling it into a large glass, anchor hocking pie plate realized I should have left that part alone. I would recommend reserving some of the whipping cream to mix into the cooled chocolate mixture smoothing it completely before folding it into the whipped cream mixture. It blended together perfectly and there was no "flecking" I wouldn't halve it unless I was using a prepared pie crust in the tiny aluminum pie pan. item not reviewed by moderator and published
Upon reading the comments from other reviewers, I halved the cream and sugar. Good thing, what I had ended up being good. However, the chocolate part came out too stiff to fold into the cream. So, I crossed my fingers and whipped it in with the Viking stand mixer with the whip attachment still up there from the whipped cream and sugar. It incorporated and didn't deflate!! I swept it into the shell and away I went to the freezer. So, it worked, but I wouldn't say it's due to the recipe being even Average. I also found it to be too sweet, but my husband liked it as-is. item not reviewed by moderator and published
The filling is supposed to look speckled when incorporated and I like that it gives it a homemade quality. If you have too much filling and not another pie shell, freeze it in individual cups and sprinkle with a graham cracker crust or something when thawed... I wasn't sure about the cream mixture fluffing up with so much sugar in it, but it did fine. Make sure the chocolate mixture is completely cooled before mixing it to avoid the milkshake problem. item not reviewed by moderator and published
I followed the recipe but all I got was a milkshake mixture, what on earth could I have done wrong. I put the sugar with the quart of heavy cream and blended it with my hand mixer, folded in the chocolate but just a big bowl of milkshake! I froze it for over 5 hours and just a flat runny pie in a crust :( :( :( item not reviewed by moderator and published
Try using a ready crust oreo pie crust GREAT!!!!!!!!!!!!!! item not reviewed by moderator and published
Folks, If you're looking for chocolate liquer in the grocery store, you're looking in the wrong place. What Paula used on her show is from the LIQUOR store.... Godiva cream liquer. There are several other versions, but that one has the right consistency. item not reviewed by moderator and published
This is such a great recipe!! It is incredibly easy to make and instead of halfing the recipe like the others say to, I made it into two pies... one for home and one to give away!! I also added a little of the chocolate liquor to the cream and it added such a wonderful flavor to it!!! Very inexpensive, (if you have the liquor) easy, and delicious!! item not reviewed by moderator and published
I would definitely half the recipe because I had WAY too much mousse. I went ahead and piled it into the pie shell though, and it made each slice way too big. The chocolate and cream didn't mix that well, but I think the chocolate specs were pretty mixed in the mousse. I will make this again and just down size it!! item not reviewed by moderator and published
This recipe just says "D E S S E R T". It was so easy and it turned out perfect! I followed the recipe as printed except I did not have the chocolate creme liqueur so I used 1 tablespoon of strong coffee. This dessert was rich and delicous. Use all the ingredients as the presentation of the Chocolate Mousse piled high in the pie shell with the chips is most impressive! When you are looking for easy, fast, rich and chocolate, (and a fabulous presentation for guests) this works! item not reviewed by moderator and published
so good... use klua liqure item not reviewed by moderator and published
I would probably half the recipe next time I do it so I don't have quite as much filling because my pie was huge with some filling to spare! I also had issues with the chocolate chips incorporating fully into the whipped cream but the little flecks of chocolate in the pie added a little extra-chocolatey surprise so I kind of liked it. It was definitely a delicious pie! item not reviewed by moderator and published
My melted chocolate seized up and did not end up very delicious at all. I've never had trouble with melted chocolate before. Also, one quart of whipping cream could make about three or four pies. A bit much. This recipe seemed promising, but did not turn out so hot for me. item not reviewed by moderator and published
I also had trouble mixing the chocolate sauce into the whipped cream. The pie ended up with specs of chocolate all through it. Also, how about a tip regarding how long you should have the pie out of the freezer before cutting. item not reviewed by moderator and published
My chocolate sauce did not become "saucy" which also led to my speckled mousse pie. Still Great though. As for the "too much whipping cream" comment, who can not have too much cream and sugar. Also, for the chocolate liqueur search, Safeway and Raley's do carry the liqueur; however, from a website, you can mix 1/2 to 1 tsp chocolate extract with1/2 to 1 tsp instant coffee with 1 Tbsp hot water. Good luck finding the extract! Both my local groceries did not carry the extract so I bought the liqueur. After tasting the liqueur, it reminded me of Baley's. So, if no Chocolate liqueur is available, go for your Baley's. item not reviewed by moderator and published
After reading some of the problems on combining the chocolate with the whipped cream, I decided to whip the cream as directed. I used about two cups of the whipped cream and beat it in with the mixer into the cooled chocolate in the pot. It was much easier to fold the softened mixture into the rest of the whipped cream. HTH. Was yummy but you can't eat too much of it. item not reviewed by moderator and published
I believe the 1 qt. whipping cream is way too much. Was this a typo in the recipe? I had way too much whipped cream. It was hard to mix the chocolate in with the whipped cream. Mine was speckled with chocolate. Again the flavor was good. I can't believe anyone that reviewed this in the past didn't have way to much mousse. I have my pie shell heaping with the filling and had enough to fill a nice size dish besides. item not reviewed by moderator and published
My father-in-law is going through a difficult time right now as he takes care of my mother-in-law who has cancer. He loves chocolate, so I made this pie for him. It was quick and easy and he couldn't get enough of it. I did find that folding in the chocolate was a little labor intense so I popped the whipped cream filling into the freezer for a few minutes while the chocolate cooled and then beat it into the mixture a little at a time. The filling stayed full and the chocolate was completely incorporate. It was so good that I had to make another one for my kids. item not reviewed by moderator and published
Excelent pie ---easy as pie---- very rich item not reviewed by moderator and published

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