Phyllis Cake Chocolate Mousse Pie
Indulge in the decadent delight of Phyllis Cake Chocolate Mousse Pie—an effortless crowd-pleaser that's perfect for chocolate lovers. This rich, no-bake dessert features a buttery, crumbly crust made from chocolate sandwich cookies, topped with an irresistibly smooth and airy chocolate mousse crafted from melted semi-sweet chocolate and velvety whipped cream. With just 30 minutes of prep time and a chill in the fridge, this pie is as easy to make as it is to devour. Garnish with a cloud of whipped cream and elegant chocolate shavings for a stunning finish that’s worthy of dinner parties, celebrations, or midnight indulgences. Pair this creamy chocolate mousse pie with your favorite cup of coffee or a glass of milk for the ultimate sweet treat.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter
- 1.5 cups Semi-sweet chocolate chips
- 2.5 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for topping)
- 0.25 cup Chocolate shavings (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, pulse the chocolate sandwich cookies until finely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Melt the unsalted butter in a microwave or on the stovetop and combine with the crushed cookies in a mixing bowl. Stir until the mixture resembles wet sand.
Press the cookie and butter mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Bake in the preheated oven for 8-10 minutes, then allow it to cool completely.
While the crust cools, prepare the chocolate mousse. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals, stirring after each interval, until smooth. Set aside to cool slightly.
In a stand mixer or using a hand mixer, whip 2 cups of heavy cream on medium-high speed until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
Gently fold the melted chocolate and vanilla extract into the whipped cream until fully combined and smooth. Be careful not to deflate the mixture.
Pour the chocolate mousse into the cooled cookie crust, spreading it evenly with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Before serving, whip the remaining 0.5 cup of heavy cream to soft peaks if you wish to use it as a topping. Decorate the pie with dollops of whipped cream and sprinkle with chocolate shavings, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 38.9 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 64.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
