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Chocolate Mousse Pie

Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. —Lois Mulkey, Sublimity, Oregon
  • Total Time
    Prep: 20 min + chilling
  • Makes
    8 servings


  • 1 milk chocolate candy bar with almonds (7 ounces)
  • 16 large marshmallows or 1-1/2 cups miniature marshmallows
  • 1/2 cup 2% milk
  • 2 cups heavy whipping cream, whipped
  • 1 graham cracker crust or chocolate crumb crust or pastry shell, baked (9 inches)


  • In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust.
  • Refrigerate for at least 3 hours. Refrigerate leftovers.
Nutrition Facts
1 piece: 480 calories, 36g fat (19g saturated fat), 88mg cholesterol, 174mg sodium, 37g carbohydrate (29g sugars, 2g fiber), 5g protein.

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  • NH-rescue
    Dec 14, 2018

    An easy, fun recipe that kids can help with. We used plain chocolate without nuts and whole milk instead of 2%. For a completely different twist, try using a ready-made ginger snap pie crust with dark chocolate.

  • elendil
    Apr 30, 2016

    Excellent! Have made this many times since finding the recipe a few years ago. Thank you for sharing!

  • JMartinelli13
    Jul 13, 2015

    This was so easy! I used 3 Hershey bars and enough Nestle chips to make the 7oz, swapped the whipping cream for heavy cream. Cut the marshmallows into smaller pieces and the process goes very quickly. Great dessert and a new family favorite!

  • MarineMom_texas
    Apr 30, 2013

    This pie is excellent. It tastes divine. It is easy to prepare and what takes the longest is waiting for the chocolate mixture to cool. This pie is a winner!

  • dgillam
    Mar 17, 2013

    I made this recipe to make mini mousse cups for my daughter's World Thinking Day Event for Girl Scouts. I used semi-sweet chocolate chips and mini-marshmallows with half-n-half instead of milk. We whipped our own whipped cream from heavy whipping cream, vanilla, and sugar. The first four batches seemed to be going fine, but seemed a bit runny. They are in my refrigerator now and I am a bit worried about them. But the last batch came out much lighter and fluffier that the rest. I discovered the secret by accident. The chocolate and marshmallow mixture needs time to get really cold before being folded into the whipped cream. I had taken a break and let the last batch of chocolate sit in the freezer for almost an hour, rather than the 15-20 minutes of the first four batches. Really yummy either way!

  • blessedwithtwoangels
    Mar 14, 2013

    Twice I made this and it does not set up! I make a similar recipe with no problem. I think it is the milk.

  • jmforgacs
    Sep 23, 2012

    Awesome pie!! I used two tubs of sugar-free cool whip and it was wonderful!

  • vonoepen
    May 30, 2011

    this pie was veryt easy to make and absolutely delicious. I used a Dove bar for the chocolate and regular pie crust. Everyone at our cookout loved it.

  • cklop
    Apr 22, 2011

    My son requested a choc mousse pie for his bday and I made this one for him. What a big hit it was. Everyone just loved it. Will definitely make it again!

  • bylaw
    Feb 11, 2011

    I've made this just as a chocolate mousse recipe. Sooo good! I never realized it was supposed to have almonds in it. Whoops. I just used plain chocolate. I would recommend using the mini marshmallows - they melt faster. And make sure to let it cool otherwise it melts the whipped cream. ;)