Chocolate Mousse Pie with Pretzel Crust

A salty/slightly sweet pretzel crust filled with an amazing chocolate mousse topped off with sweetened whipped cream. Amazing!
Servings 8 servings



  • 4 cups Pretzel (sticks or minis, measure, then crush)
  • 1/2 cup Butter, melted
  • 1/3 cup Brown sugar
  • 1 large (5-7 oz) Milk chocolate bar (I use Hershey's)

Mouse Filling:

  • 3 tablespoons evaporated milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1 cup whipping cream, whipped and sweetened


  1. Preheat oven to 350 degrees.
  2. To make the crust, crush the pretzels in a large resealable plastic bag with a rolling pin or a blender or food processor (you don't want them super fine, leave them a little more coarsely chopped). Stir in the brown sugar and butter. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate.
  3. Bake for 8 minutes. Let cool for 15-20 minutes.
  4. While crust is baking, begin making the filling by melting in a small sauce pa, the 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.
  5. While chocolate is cooling, whip 1 cup whipping cream in large mixing bowl.
  6. Fold cooled chocolate mixture into the whipped cream.
  7. Pour into pretzel crust and chill for several (at least 4-5) hours in the fridge.
  8. Whip 1 cup whipping cream (be sure to sweeten it with sugar and vanilla). Spread over chocolate mousse.
  9. Top with chocolate sprinkles or chocolate curls.