This No-Bake Chocolate Mousse Pie pie is the best! I have taken it to many family functions and never have any to bring back home, which is good because I'd eat the whole thing.

http://blog.eatplant-based.com/recip...chocolate-pie/

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Chocolate mousse is my fave. I'm going to make that for a Thanksgiving dessert, thanks!

Thanks for the recipe

My pleasure!

I did make this last Thanksgiving, and it was a huge hit. All your recipes are spot on.

Thank you, LedBoot! I love cooking and sharing health!

Keep it up, such great stuff.

What's so bad about eating an entire chocolate pie?

Wow, what a nice recipe!!! Should be very tasty! It's just right for me, as I hate baking (probably cause my bakery is awful ) Will certainly try doing it!

I am thinking about the vegan food which will suit for any occasion like that...so, here I got the Chocolate Mousse Pie. It will be perfect for any occasions. Thanks for sharing the recipe.

@ TerriNC This is my chocoalte mousse recipe ingredients.... Try this for better tastes.

INGREDIENTS

Crust
1. 21 chocolate sandwich cookies (such as Oreos)
2. 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Mousse
3. 12 ounces semisweet chocolate, finely chopped
4. 1 teaspoon vanilla extract
5. Pinch of salt
6. 3 3/4 cups chilled whipping cream
7. 1/4 cup sugar
8. Chocolate shavings (optional)

PREPARATION

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.