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Chocolate Mint Mousse Pie

Details

Time
2 hours 20 minutes
Skill Level
Intermediate
Yields
1 pie

Cool mint and rich cocoa balance each other perfectly in this layered pudding pie recipe. Top with fresh mint, bits of YORK Peppermint Patties, or chocolate shavings for a delightful dessert that tastes like the first warm days of spring.

Ingredients & Directions

Prep Time
15 minutes
Cool Time
5 minutes
Chill Time
2 hours
Bake Time
0 minutes

Ingredients

  • 1 tsp
    unflavored gelatin
  • 1 Tbsp
    cold water
  • 2 Tbsps
    boiling water
  • 1/2 cup
    sugar
  • 1/3 cup
    HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup
    whipping cream (1-2-pt.) cold
  • 1 tsp
    vanilla extract
  • 1
    8-inch or 9-inch pie crust baked, cooled

Directions

Equipment Needed 
Cup Cup
Bowl Bowl
Mixer Mixer
Rubber Scraper Rubber Scraper
Measuring Cups Measuring Cups
Refrigerator Refrigerator
1

Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.

2

Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.

3

Prepare Mint Cream Topping; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie.

Mint Cream Topping: Beat 1 cup (1/2-pt.) cold whipping cream, 2 tablespoons powdered sugar, 1/4 to 1/2 teaspoon peppermint extract and several drops green food color in medium bowl until stiff. About 2 cups topping.

Additional questions?