The Best Chocolate Mousse Pie

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READY IN: 7mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) pastry shells, baked or (9 inch) chocolate cookie pie crust
  • 1
    (14 ounce) can condensed milk (not evaporated milk)
  • 23
    cup water
  • 1
    (3 1/2 ounce) package chocolate pudding mix (not instant)
  • 1
    ounce unsweetened chocolate square
  • 2
    cups whipping cream, stiffly whipped
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DIRECTIONS

  • In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.
  • Cool. Chill thoroughly; stir. Fold in whipped cream.
  • Pour into prepared pastry shell. Chill 4 hours or until set.
  • -----*Note-----.
  • Mousse Pie Garnish.
  • 1 block chocolate, at room temperature.
  • Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls.
  • You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.
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