Chocolate Mousse Pie
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Chocolate Mousse Pie

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time4 hours 15 minutes
Cooking Time15 minutes


serving amount

1 cup

Bittersweet Chocolate Chips

(Contains Soy)

112 g

Mini Marshmallows

0.13 cup

Cocoa Powder

2 tbsp

Brown Sugar

1.5 cup

Graham Cracker Crumbs

(Contains Wheat May contain Rye, Soy, Sulphites, Barley, Egg, Milk, Oats)

237 mL


(Contains Milk)

Not included in your delivery

6 tbsp


(Contains Milk)

½ tsp


¼ cup



Nutrition Values

Calories850 kcal
Fat52 g
Saturated Fat31 g
Carbohydrate95 g
Sugar58 g
Dietary Fiber6 g
Protein8 g
Cholesterol115 mg
Sodium580 mg
Trans Fat2 g
Potassium350 mg
Calcium100 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Bowl
Medium Bowl
Medium Pot
Measuring Spoons
Measuring Cups


Make chocolate mixture
  • 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. 
Make graham cracker crust
  • 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.
Whip cream
  • 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.)
Finish and serve
  • 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.