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Chocolate Mousse Pie


1 (4 ounce) package Baker's german sweet chocolate
1/3 cup milk
2 tablespoons granulated sugar, optional
1 (3 ounce) package cream cheese, room temperature
1 (8 ounce) container non-dairy whipped topping
1 8" graham cracker crust


Heat chocolate and 2 tablespoons of the milk in a saucepan over low heat, stirring until chocolate is melted. In a medium bowl, beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into pie crust. Freeze for about 4 hours until firm.


Store any leftover pie in freezer.

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