Skip to Content

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… 😉

White Chocolate Mousse for Pass the Cook Book Club - Pass The Sushi

Saturday 29th of December 2018

[…] Triple Layer Chocolate Mousse Pie […]


Saturday 28th of November 2015

I'm writing this because I never saw a reply that suggested a fix for this recipe: FOR THOSE CONCERNED about the remaining ingredients/the consistency of the mousse (the egg whites, remaining white sugar and squeeze of lemon juice) I did the following after creating the chocolate base to the mousse...

After stirring thr chocolate mousse mixture (after letting the chocolate melt in the milk/egg mixture for 5min) set it aside to cool. Meanwhile, in a mixer (or you can use a hand mixer) put the eggwhites, the remaining sugar and the squeeze of lemon juice. Beat on medium-high speed until stiff peaks form. Take half of this eggwhite mixture and fold it (GENTLY with a broad rubber spatula) into the cooled chocolate mousse mix. Once fully folded, add the rest of the eggwhite mixture (or add the chocolate to your mixing bowl, whatever you want) and gently fold to combine. If you mix it, it will fall flat and you'll have a pudding more than a mousse!! Once it's fully combined and no white streaks remain, pour 2/3 of the mix into your crust (it may over fill it a bit, which is fine. It just looks fancy at the end :p ) while reserving 1/3 to mix into your whipped cream. THEN continue into the whipped cream step.

With that added step the pie was beautiful!! It was a perfect mousse consistancy and everyone loved it! Super rich though, so think small slices (unless you have a choco-holic on hand) and make sure to have milk handy! Hope this helps!! Enjoy! It's a great recipe!

Betsy @ Desserts Required

Saturday 14th of December 2013

Congratulations on conquering pie crusts. I LOVE the last one you made. The idea of marking the edges with a spoon is brilliant!


Wednesday 27th of November 2013

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...

Boston Cream Pie #Recipe

Sunday 16th of June 2013

[...] 1/2 batch simple tart dough  [...]