Phyllis Cake Chocolate Mousse Pie

Indulge in the decadent delight of Phyllis Cake Chocolate Mousse Pie—an effortless crowd-pleaser that's perfect for chocolate lovers. This rich, no-bake dessert features a buttery, crumbly crust made from chocolate sandwich cookies, topped with an irresistibly smooth and airy chocolate mousse crafted from melted semi-sweet chocolate and velvety whipped cream. With just 30 minutes of prep time and a chill in the fridge, this pie is as easy to make as it is to devour. Garnish with a cloud of whipped cream and elegant chocolate shavings for a stunning finish that’s worthy of dinner parties, celebrations, or midnight indulgences. Pair this creamy chocolate mousse pie with your favorite cup of coffee or a glass of milk for the ultimate sweet treat.

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 24 pieces Chocolate sandwich cookies
• 6 tablespoons Unsalted butter
• 1.5 cups Semi-sweet chocolate chips
• 2.5 cups Heavy whipping cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract
• 1 cup Whipped cream (optional, for topping)
• 0.25 cup Chocolate shavings (optional, for garnish)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a food processor, pulse the chocolate sandwich cookies until finely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin.

Step 3

Melt the unsalted butter in a microwave or on the stovetop and combine with the crushed cookies in a mixing bowl. Stir until the mixture resembles wet sand.

Step 4

Press the cookie and butter mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Bake in the preheated oven for 8-10 minutes, then allow it to cool completely.

Step 5

While the crust cools, prepare the chocolate mousse. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals, stirring after each interval, until smooth. Set aside to cool slightly.

Step 6

In a stand mixer or using a hand mixer, whip 2 cups of heavy cream on medium-high speed until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.

Step 7

Gently fold the melted chocolate and vanilla extract into the whipped cream until fully combined and smooth. Be careful not to deflate the mixture.

Step 8

Pour the chocolate mousse into the cooled cookie crust, spreading it evenly with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Step 9

Before serving, whip the remaining 0.5 cup of heavy cream to soft peaks if you wish to use it as a topping. Decorate the pie with dollops of whipped cream and sprinkle with chocolate shavings, if desired.

Step 10

Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	(2069.6g)

Amount per serving	% Daily Value*
Calories	8851.4

Total Fat 604.5g	0%
Saturated Fat 318.2g	0%
Polyunsaturated Fat 0g
Cholesterol 943.2mg	0%
Sodium 3541.2mg	0%
Total Carbohydrate 838.1g	0%
Dietary Fiber 43.4g	0%
Total Sugars 536.3g
Protein 49.9g	0%

Vitamin D 0IU	0%
Calcium 451.7mg	0%
Iron 36.1mg	0%
Potassium 1503.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 2.2%

Carbs: 37.3%