Paula Deen Frozen Chocolate Mousse Pie

Paula Deen frozen chocolate mousse pie is an easy no-bake dessert made with semisweet chocolate chips, heavy cream and a premade pie shell, ready in 20 minutes plus freezing time. This make-ahead frozen chocolate dessert fits potluck tables, holiday dinners and Sunday dinner, since it waits in the freezer until you need it.

Fold the cooled chocolate into the whipped cream slowly and gently, so the mousse stays light and airy. Stir it in hard or while the chocolate is still warm and the cream deflates into something dense.

The mousse is whipped with powdered sugar instead of granulated, so it turns out smooth with no grit. Pricking the shell before baking keeps the crust flat, and the 10 servings come from freezing it for a few hours or overnight so it slices clean.

Paula Deen Frozen Chocolate Mousse Pie

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

560

kcal

Chocolate melted with a little cream folds into sweetened whipped cream for a fluffy mousse inside a golden crust. After a few hours in the freezer it sets firm enough to slice, with a cool and creamy bite.

Ingredients

• 2 cups semisweet chocolate chips
  

• 1 tablespoon chocolate creme liqueur
  

• 1 quart, plus 3 tablespoons heavy cream
  

• 1 teaspoon vanilla extract
  

• 3 cups powdered sugar
  

• 1 premade pie shell
  

• for topping chocolate chips
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then get the pie shell ready on the counter.
• Bake the pie shell: Prick holes in the bottom of the pie shell with a fork so it doesn't puff up. Bake for 11 minutes or until golden brown, then let it cool completely.
• Melt the chocolate: Add 2 cups chocolate chips, 3 tablespoons heavy cream and 1 tablespoon chocolate creme liqueur to a medium saucepan over medium-low heat. Cook for about 1 minute until smooth, then stir in 1 teaspoon vanilla extract and let it cool.
• Whip the cream: Combine 3 cups powdered sugar and 1 quart heavy cream in a mixing bowl. Whip it as if you were making whipped cream, until it holds soft peaks.
• Fold in the chocolate: Slowly fold the cooled chocolate sauce into the whipped cream. Keep folding until no streaks are left, so the mousse stays light.
• Fill the pie: Pour the mousse into the cooled pie shell and smooth the top. Then scatter chocolate chips over the top for garnish.
• Freeze the pie: Wrap the pie well and freeze it for a few hours or overnight. It's ready to slice once the mousse is set firm.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use whipped topping instead of heavy cream?

You can, but the mousse won't be as rich or hold its shape the same way. Whipped fresh cream gives the best texture, so I'd stick with it for this pie.

How long does frozen chocolate mousse pie keep?

Wrapped tightly, it keeps in the freezer for about a week without losing its texture. Wrap it well so it doesn't pick up freezer smells.

Can I make this pie a day ahead?

Yes, freezing it overnight is actually what the recipe suggests. That makes it a great option when you're hosting, since all the work is done before guests arrive.

Can I use a graham cracker or Oreo crust instead?

A store-bought graham cracker or chocolate cookie crust works fine and skips the baking step. Just fill it with the mousse and freeze as written.

Why did my mousse turn out heavy instead of fluffy?

The most common cause is folding in chocolate that was still warm, which melts the whipped cream. Let the chocolate cool fully, then fold it in slowly with a spatula.