Frozen Chocolate Mousse Pie

Total Time:
24 hr 31 min
20 min
24 hr
11 min

1 pie


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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    59 Reviews
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    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?
    So good!! Easiest pie ever and so decadent
    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 :(
    I usually love Paula's recipes, but this pie was not good at all. Way, way too sweet!
    Extremely rich, but absolutely delicious and easy to make!
    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!
    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
    Looks amazing!! Can't wait to try it out!! I am a huge chocolate pie fan!!
    Looks so good, I would love to try it
    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.
    This pie was AWESOME. I poured it into 2 pie shells, and there was plenty to make 2 pies.
    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.
    This recipe was a huge success for me on Father's Day. My dad said it was "the best pie he's ever had."
    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.
    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.
    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!
    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!
    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.
    Paula this was a great crowd pleaser, people have to read a little closer you have to let choc. sauce cool first.
    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.
    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.
    I made this for Christmas and it was a HUGE! Very easy recipe and very rich. I have been asked for the recipe a number of times and will definitely make this again. =)
    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.
    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.
    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!
    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.
    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!
    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.
    Simply the best !!
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