By I cried in the Walmart parking lot Tuesday afternoon. Brayden needed new shoes, Harper had outgrown her clothes, the grocery budget did not have room for both shoes and chicken, and I sat in the front seat of the Cavalier and cried for ten minutes before I could go home. Dustin came by on his lunch break, we cleared the math at the steering wheel, the shoes got bought, the chicken did not. The recipe Saturday was chocolate mousse cheesecake pie because the household needed it.
The recipe is below.
Chocolate Mousse Cheesecake Pie
Prep Time: 25 min | Cook Time: 0 min | Total Time: 4 hrs 25 min (includes chilling) | Servings: 8
Ingredients
- 1 pre-made chocolate cookie crumb crust (9-inch)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream, divided
- 1 cup semi-sweet chocolate chips
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons whole milk
- Chocolate shavings or sprinkles, for garnish (optional)
Instructions
- Melt the chocolate. Combine chocolate chips and milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool for 10 minutes.
- Beat the cream cheese layer. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Add powdered sugar and vanilla extract; beat until fluffy and well combined.
- Whip the cream. In a separate chilled bowl, whip 1 1/2 cups of the heavy cream with the cocoa powder on medium-high speed until stiff peaks form, 3—4 minutes. Set the remaining 1/2 cup cream aside for topping.
- Combine the filling. Fold the cooled melted chocolate into the cream cheese mixture until no streaks remain. Gently fold in the cocoa whipped cream in two additions, keeping as much volume as possible.
- Fill the crust. Spoon the chocolate mousse cheesecake filling into the cookie crust and spread evenly with a spatula.
- Chill. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
- Top and serve. Before serving, whip the remaining 1/2 cup heavy cream to soft peaks and dollop or pipe over the top. Garnish with chocolate shavings or sprinkles if desired. Slice and serve cold.
Nutrition (per serving)
Calories: 430 | Protein: 5g | Fat: 31g | Carbs: 36g | Fiber: 2g | Sodium: 185mg