This Chocolate Mousse Meringue Crust Pie is the most amazing chocolate pie ever! A meringue crust topped with a simple, but decadent chocolate mousse layer and topped off with fresh whipped cream. It’s seriously heaven!
(Originally published November 11, 2019)
It’s been seven years since I very first posted this Chocolate Mousse Meringue Crust Pie. Seven long years that this amazing pie has sadly been buried in my archives with very subpar photos. With Thanksgiving just a couple weeks away, I’m brining this dessert back into the spotlight because it will make the perfect addition to your Thanksgiving dessert menu.
I really don’t even know where to begin about this chocolate mousse pie. If a pie can be stunning and glorious, then that’s exactly what this pie is. It melts in your mouth. It’s light, but decadent and is truly the most perfect dessert ever.
I have made this pie on so many occasions and it always gets rave reviews and I always get asked for the recipe. If you’re needing an amazing gluten free dessert, then look no further because this is it. This dessert is going to be a favorite wherever you take it.
This pie starts with a crunchy meringue crust, then is filled with the most delicious and simple chocolate mousse and topped with freshly whipped cream. It’s heaven in a pie plate.
How do I make a meringue crust?
Beat together egg whites until stiff and then add the vanilla, vinegar and sugar. Beat it until it becomes stiff but not dry. Don’t worry if your egg whites end up not getting stiff. I have made this pie many times when the egg whites don’t get stiff and the mixture ends up being fairly thick and shiny. This is ok and your crust will still turn out.
Is the meringue shell supposed to crack?
Yes is it. When you remove it from the oven don’t be alarmed when you see that the beautiful, golden brown crust has cracked and fallen. It’s supposed to do that, so breath easy.
Plan ahead because this pie needs to be made the night before. That is one of the great things about making this pie for Thanksgiving or any holiday party/occasion because it’s made the night before which is one less thing you need to worry about on the big day. I promise you you’re going to love this pie and it’s going to become a family favorite.
(Original post:)
Heavenly. Amazing. Fabulous. Scrumptious. Divine.
That pretty much sums up this dessert. It is honestly one of our favorite desserts.
My friend Valerie gave our family one over the summer and it was love at first bite for all of us.
It’s a miracle a fist fight didn’t break out at our house when it got down to the last piece. I think my son Zach ended up getting the last piece . . .dang him!! I have since made this several times and there is always a race/fight for the last piece.
A few weeks ago I took dinner to my friend that had a baby and this is what I made for dessert. I got a text from her later that night telling me that the pie was amazing!
Make sure you let it chill long enough. In fact, it’s best if it’s made the night before, just put the whipped cream on an hour or so before you’re ready to serve it. This is such an easy dessert to make and tastes like you spent hours making it.
You will LOVE this!!
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Chocolate Mousse Meringue Crust Pie
- Total Time: Plus chill time
- Yield: 8 servings 1x
Description
This Chocolate Mousse Meringue Crust Pie is the most amazing chocolate pie ever! A meringue crust topped with a simple, but decadent chocolate mousse layer and topped off with fresh whipped cream. It’s seriously heaven!
Ingredients
Meringue Crust:
- 2 egg whites
- 1/2 teaspoon vanilla
- 1/2 teaspoon white vinegar
- 2/3 cup sugar
Mousse Filling:
- 1 large (5-7 oz.) milk chocolate bar (I use Hershey’s)
- 3 Tbsp. evaporated milk
- 1 cup whipping cream
- 1/2 tsp. vanilla
Topping:
- 1 cup whipping cream, whipped and sweetened
Instructions
Meringue Crust:
- Butter one 9-inch pie plate. Set aside.
- Place egg whites in a large mixing bowl and beat until white and fluffy. (I use my KitchenAid stand mixer).
- Add the vanilla and vinegar and then slowly add in the sugar with the mixer still going. Continue beating until mixture is stiff (but not dry). **Sometimes they won’t stiffen up very well, but will still be thick and shiny, that’s ok you can still use them.
- Pour into a buttered 9″ pie dish and press up against the sides. Bake at 300 degrees for 40-50 minutes. Turn off oven and allow to cool in oven.
Filling:
- In small sauce pan, melt chocolate and evaporated milk over low heat. Stir until smooth and chocolate is completely melted. Remove from heat and stir in vanilla. Allow to cool.
- While chocolate is cooling, whip 1 cup whipping cream in large mixing bowl. Fold cooled chocolate mixture into the whipped cream until well combined.
- Pour into meringue shell (don’t worry if the shell is cracked and sinks in the middle). Allow to chill in the fridge at least several hours (4 to 5), but preferably overnight.
- Whip 1 cup whipping cream (be sure to sweeten it with sugar and vanilla). Spread over chocolate mousse.
- Top with chocolate sprinkles or chocolate curls.
- Try not to eat the WHOLE thing!!!
Notes
- If you want the crust to be a little less sweet, you can use only 1/2 cup sugar.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Pies & Pastries
Recipe Source: My friend Valerie
Oh my gosh Jodi!!! I made this for Thanksgiving to take to our family dinner, was I happy that I made two and left one at home. We totally loved every single bite of it! Yummy Yummy Yummy
Glad you loved it. It seriously is one of our favorites!!
Jodi,
Have you tried making ahead and freezing this wondrous offering?
Curious to know if it would work.
Thanks, Margie
I haven’t tried freezing it, but I don’t see why it would’t work. If you try it let me know.
I’m making this right now! Looks delicious and so easy to make!
Oh Kami, you will loooove this! It’s amazing. Happy Thanksgiving!
I make this every year for thanks giving it is my sons favorite. And all the other guest Also this is a great recipe
★★★★★
It’s our favorite! So glad you love it too!
How long will it stay fresh in the fridge? Can I make it 2 days in advance??
Hi Joel. You could make it two days in advance, but the crust will have begun to get a little soft by day two, but it will still be delicious!