If you are looking to satisfy your chocolate craving with a no-bake dessert, this Rich Chocolate Pie will do the trick! It is a buttery shortbread crust that holds a rich, airy chocolate mousse filling, topped with whipped cream and elegant chocolate shavings. And, if you are the kind of person who thinks there is no such thing as too much chocolate (welcome aboard😜), my Triple Chocolate Mousse Pie is calling your name, too!
Ingredients & Substitutions
- Crust: The crust comes together with shortbread cookie crumbs and melted butter—just be sure every crumb gets coated so it holds together! Want to mix it up? Try a graham cracker crust or go all in on chocolate with an Oreo crust! If you don’t want to crush cookies, a store-bought crust would work, too.
- Chocolate Chips: I used semi-sweet chocolate chips. They are perfect for the mousse because they have a rich chocolate taste without being too sweet. Plus, they melt smoothly and help make the mousse creamy and light when mixed with the whipped cream.
- Heavy Whipping Cream: In this recipe, I used heavy whipping cream (heavy cream) in two different ways. First, you melt it with the chocolate chips to make the smooth chocolate filling. (I used the microwave, but the double boiler method works here, too.) Then, you whip the rest of the heavy cream to make it light and fluffy, which gives the mousse its airy texture.
- Confectioners’ Sugar: Confectioners’ sugar, also called powdered sugar, is used to sweeten the chocolate filling without making it gritty. It dissolves easily, giving the mousse a smooth and creamy texture. It also helps make the mousse light and fluffy when mixed with the whipped cream! You can use granulated sugar instead, but it might not dissolve as easily, which could make the mousse a bit grainy. If you decide to use granulated sugar, make sure to blend it in well with the melted chocolate, or you could pulse it in a blender to make it finer!
- Toppings: For the finishing touch (and taste, as I like to say), don’t forget about the whipped cream topping (homemade or store-bought) and chocolate curls! Trust me, it makes the pie look fancy and adds that perfect creamy, chocolatey bite. You could even go wild and add a drizzle of chocolate syrup!
How To Make Mini Chocolate Pies
You can turn this chocolate pie recipe into mini chocolate pies for a fun twist! (I love this idea for parties.) Just press spoonfuls of the shortbread crust into mini muffin tins and bake for about 12 minutes. (Why bake the crusts and not the whole pie? Baking the crusts makes them firm enough to easily remove from the pan.) Let the crusts cool, then fill them with the chocolate pie filling. After filling them with the chocolate mousse, place them in the refrigerator for at least 4 hours, or until the filling is set. This helps the mousse firm up and gives you that perfect texture!
How To Store Chocolate Pie
To store chocolate pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 2-3 days.
Can You Freeze Chocolate Pie
Yes, you can freeze this no-bake chocolate pie! For the best results, freeze the pie without the whipped cream topping, as the cream can become watery when frozen and thawed. Cover the pie tightly with plastic wrap or aluminum foil, and place it in a freezer-safe container. The pie will stay fresh in the freezer for up to 1-2 months. When ready to serve, let it thaw in the refrigerator for a few hours, then add the whipped cream topping just before serving to keep it fresh and fluffy.
Chocolate Pie
Ingredients
Shortbread Crust
- 2 cups shortbread cookie crumbs
- 6 tablespoons unsalted butter, melted
Chocolate Pie
- 16 ounces semisweet chocolate chips
- 2 cups (476 g) heavy whipping cream, divided
- ⅓ cup (42 g) confectioners' sugar
- 1 tablespoon vanilla extract
Topping
- whipped cream, thawed for topping
- chocolate shavings, for topping
Instructions
Shortbread Crust
- In a medium bowl, combine the shortbread cookie crumbs and melted butter, stirring with a fork until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside.
Chocolate Pie
- In a microwave-safe bowl, melt the chocolate chips with 1 cup heavy cream in 30-second intervals, stirring after each interval, until smooth (1-2 minutes total).
- Once the chocolate is melted and smooth, stir in the confectioners' sugar and vanilla until well combined. Set it aside as you whip the remaining heavy cream.
- To the bowl of a stand mixer, add the remaining heavy cream. Beat on medium speed for 3-5 minutes, or until soft peaks begin to form (when the cream holds its shape but still has a slight curl at the top).
- Remove bowl from stand mixer. Gently fold in the chocolate mixture, ⅓ at a time, being careful not to deflate the whipped cream. Keep folding until the mixture is smooth and fully combined.
- Spoon the chocolate mousse onto the shortbread crust, carefully spreading it to the edges.
- Place the pie in the refrigerator to chill for at least 3 hours, up to overnight.
- Top the chilled pie with the whipped topping and chocolate curls. Serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can u use Milk chocolate instead of semi sweet
Yup
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