Triple Layer Chocolate Mousse Pie

Pie Month. It came. It went. And I’m terribly sad to see it go. I took on pie month as a challenge to myself to conquer pie dough. And conquer I did.

There was a double crust with shortening

A traditional dough, replacing the water with vodka for a flaky crust.

One from the pros at Cook’s Illustrated, with a touch of cinnamon, rolled in graham cracker crumbs.

A quick puff pastry that makes me believe I may never need store bought again.

And finally today’s simple tart recipe that was flaky, butter, and hands down my favorite of the bunch. This one will be my go to pie crust from now on.

I didn’t think I would enjoy 5 pies. But looking back, I’m totally glad I took on the challenge and won’t ever hesitate to throw a pie together again. It’s not as complicated as it looks. There really isn’t much to do wrong.

To create the look of the pie edge, I simply pressed a spoon into the dough about 1/2″ in then came back around about 1/4″ in. Easy as pie… 😉

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  1. says

    This is the kind of challenge I keep meaning to take on, pastry in general is something I’ve always wanted to get into the habit of but never actually do. These pies have all looked amazing and given me loads of inspiration to finally do it myself!

  2. Jenn says

    I love the way you decorated the crust with the spoon, I would have never thought of that! Your pies look beautiful and I’m looking forward to trying both this chocolate mousse pie and the quick puff pastry recipe, with the cheddar apple pie. :)

  3. CJ says

    This recipe looks great, but is missing some key info. What happens with the remaining 1/4 c sugar, lemon juice, salt, and egg whites? Turns out that the mousse (if made as instructed) doesn’t come out very mousse-like…


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