Chocolate Mousse Pie
Serves 4 | with Marshmallows and Cocoa Graham Crust
Calling all chocolate lovers, this dessert is for you! Smooth chocolate mousse and a crisp cocoa cookie crumb crust make up this decadent pie. Topped with marshmallows and even more cookie crumbs, it's the perfect bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 cup
Bittersweet Chocolate Chips
(Contains: Soy May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)
112 g
Mini Marshmallows
(May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard, Soy)
0.13 cup
Cocoa Powder
(May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard, Soy)
2 tbsp
Brown Sugar
(May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard, Soy)
1.5 cup
Graham Cracker Crumbs
(Contains: Wheat May contain traces of: Milk, Sulphites, Egg, Soy, Barley, Oats, Rye, Gluten)
237 mL
Cream
(Contains: Milk)
Not included in your delivery
6 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
¼ cup
Milk*
Nutrition Values
Utensils
Cooking Steps
- Add chocolate chips, three-quarters of the marshmallows, 1/4 cup milk, 1 tbsp butter and 1/8 tsp salt to a medium pot over medium heat. Cook, stirring occasionally, until chocolate and marshmallows are melted and smooth, 5-6 min.
- Transfer chocolate mixture to a large metal bowl, then place in the fridge to cool slightly, 15-20 min.
- Melt 6 tbsp butter in the microwave or in a small pot.
- Add melted butter, 2 tbsp cocoa powder, brown sugar, graham cracker crumbs and 1/4 tsp salt to a medium bowl. Stir to combine until coarse crumbs form.
- Transfer 1 1/4 cups of the crumb mixture to a 9-inch pie dish, then pat mixture into the bottom of the dish and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.) (NOTE: Reserve the remaining 1/4 cup of crumb mixture for later in the recipe.)
- Bake crust in the middle of the oven until lightly golden-brown, 10-14 min. Set aside on a wire rack to cool, 10 min.
- Meanwhile, add cream to another large bowl, then whisk using an electric hand mixer until stiff peaks form, 2-3 min.
- Gently fold whipped cream into cooled chocolate mixture using a spatula. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.)
- Transfer chocolate mousse filling to graham cracker crust, then smooth the surface using a spatula.
- Place chocolate mousse pie in the fridge to set, 3-4 hours. (TIP: The pie will firm up the longer it sets, for best results, refrigerate overnight!)
- When ready to serve, sprinkle remaining graham cracker crumb mixture and marshmallows over top.
- Cut into desired number of slices.
