Pies + Tarts

Black-bottom Chocolate Mousse Pie

Black-bottom Chocolate Mousse Pie

Since Thanksgiving is almost upon us and pie season is here, I decided to make my favorite dessert for the holiday.

Chocolate Mousse Pie!

And it’s a mash-up of recipes from my 100 Cookies book:

  • the pie crust from French Silk Pie Bars [#63]
  • the chocolate ganache from the Banana Crunch Blondies [#37]
  • and the chocolate mousse filling from the Mud Pie Bars [#64].

This pie is also inspired by Erin McDowell’s newest cookbook, The Book on Pie, which features: “ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini.

I borrowed her Mascarpone Whipped Cream for this pie, and will maybe always make whipped cream with mascarpone now? It’s incredible. 

I bake the pie shell in this glass pie plate, and it turns out perfectly flaky.

A few things:

*Thank you to everyone who voted for 100 Cookies in the Goodreads Choice Awards!

*My brother-in-law’s band, The Cascadians, have a new single out, and an upcoming album coming out soon. You can check them out here

*Looking for something pumpkin, not chocolate? Try Pumpkin Bars with Cream Cheese Frosting, Pumpkin Spice Bread, and Pumpkin Scones

Black-bottom Chocolate Mousse Pie

More Pie Recipes:

Black-bottom Chocolate Mousse Pie

Black-bottom Chocolate Mousse Pie

Servings: 8 servings
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
A rich, creamy chocolate mousse pie with a flaky pie crust. A layer of chocolate ganache sits on top of the crust, and is topped with an amazing mascarpone cream.
Sarah Kieffer
5 from 8 votes
Print Pin Rate


Pie Crust

  • 8 tablespoons [1 stick or 113 g] unsalted butter cut into 16 pieces
  • 1 1/2 cups [213 g] all-purpose flour plus more for dusting
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt

Chocolate Ganache

  • 6 oz [170 g] semisweet or bittersweet chocolate
  • 1/2 cup [120 g] heavy cream

Chocolate Mousse

  • 2 1/2 cups [600 g] heavy cream divided
  • 5 large egg yolks at room temperature
  • 1/2 cup [100 g] granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 10 oz [280 g] semisweet or bittersweet chocolate finely chopped

Mascarpone Whipped Cream

  • 3/4 cup [180 g] mascarpone whipped cream
  • 1/3 cup [65 g] granulated sugar
  • Pinch salt
  • 1 cup [240 g] heavy cream
  • 2 teaspoons pure vanilla extract


For the pie crust

  • Put the sliced butter in a small bowl and place it in the freezer. Fill a medium liquid measuring cup with water and add plenty of ice. Let both the butter and the ice eater sit and get very cold for 5 to 10 minutes.
  • In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt on low speed until combined. Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute. Add the rest of the butter and continue mixing until the butter is broken down in various sizes (some butter will be incorporated into the dough, some will be a bit large, but most should be about the size of small peas.) Stop the mixer and use your hands to check for any dry patches of dough on the bottom of the bowl; incorporate the dry flour as best you can. With the mixer running on low speed, slowly add about 1/4 cup [60 g] of the ice water and mix until the dough starts to come together but is still quite shaggy (if the dough is not coming together, add more water, 1 tablespoon at a time, until it does.)
  • Dump the dough out onto a lightly floured work surface and flatten it slightly into a square. Gather any loose/dry pieces that won’t stick to the dough and place them on top of the square. Gently fold the dough over onto itself and flatten again. Repeat this process three or four more times, until all the loose pieces are worked into the dough, being careful not to overwork the dough. Flatten the dough one last time into a 6 in [15 cm] disk. Refrigerate for 30 minutes before using.
  • When ready to use, lightly flour a work surface and roll the dough to a 12 in [30.5 cm] circle. Gently fold the dough in quarters and place it into a 9 in [23 cm] pie plate. Unfold the dough, letting the excess dough drape over the edges. Gently press the dough into the bottom and trim the overhang to 1 in [2.5 cm] past the lip. Tuck the overhang, so the folded edge lies on the edge of the pan. Crimp the edge of the dough, using your fingers. Place the pie plate in the freezer until firm, 20 to 30 minutes.
  • Adjust and oven rack to the lowest position. Preheat the oven to 400F [200C]. Place a baking sheet on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust). Remove the pie plate from the freezer and line the pie shell with parchment paper, covering the edges to prevent burning. Fill the center with pie weights.
  • Bake the pie shell 25 to 28 minutes, until the dough is light golden brown and no longer wet. Remove the pie plate from the oven and carefully remove the pie weights and parchment paper. Return the pie plate to the oven and continue to bake 8 to 12 minutes, until golden brown. Transfer the pie plate to a wire rack and let cool completely.

Chocolate Ganache

  • Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes.
  • Remove the plastic and whisk until completely smooth. Pour the ganache over the cooled pie shell, and smooth with an offset spatula. Move the pie to the fridge and let the ganache set.

Chocolate Mousse

  • Heat 1 cup [240 g] of the heavy cream in a small, heavy saucepan until just hot.
  • In a medium saucepan off the heat, whisk the egg yolks. Whisking constantly, slowly add the sugar to the egg yolks, then the salt, and then slowly pour in the warmed heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon – this usually happens at 160F [70C] (the custard will thicken as it cools). Pour the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla.
  • In a small saucepan over low heat, melt the chocolate, stirring frequently until smooth. Whisk the chocolate into the custard until smooth, then let cool.
  • In the bowl of a stand mixer fitted with a whisk, beat the remaining 1 1/2 cups [360 g] of heavy cream until stiff peaks form. Whisk one-third of the whipped cream into the chocolate custard to lighten in, then gently fold in the remaining whipped cream. Transfer the mousse to the pie shell and place it over the chilled ganache. Use an offset spatula to spread it in an even layer. Chill the pie for at least 4 hours and up to overnight (I cover the top of the pie with a loose piece of parchment paper. Wrapping it in plastic can make the crust less flaky).

Mascarpone Whipped Cream

  • In the bowl of a stand mixer fitted with a whisk, beat together the mascarpone cheese, sugar, and salt on low speed until combined. Increase the speed to medium and beat until light, 2 to 3 minutes. On low speed, slowly add half the cream until combined, then stop the mixer and scrape down the sides of the bowl, making sure the cheese is completely combined into the cream. Add the rest of the cream on low speed. Increase the speed to medium-high and beat until the cream is smooth, thick, and nearly double in volume. When the pie is set, top with the whipped cream.
  • Reply
    Sunday, December 26, 2021 at 6:29 pm

    5 stars
    I made this for Christmas. OMG, this is the best pie I have ever eaten. Possibly the best dessert I have ever eaten. Thank you for this recipe.

  • Reply
    Saturday, November 27, 2021 at 6:42 pm

    We always have pecan pie for Thanksgiving, some traditions must not be changed. Christmas, though, is for more creative fare.I’m thinking this is going to be Christmas dessert this year. Thank you so much.
    And I love your cookbooks. They are my go-to books for baking.

  • Reply
    Allie X
    Friday, November 19, 2021 at 11:40 am

    5 stars
    I am making this for Thanksgiving for sure. Your recipes ALWAYS come out perfectly, and I have made many of them. Best to you and everyone this holiday season of giving thanks.

  • Reply
    Sunday, May 23, 2021 at 2:01 pm

    Thank you for sharing this recipe. I have a question about the Mascarpone whipped cream. In the listing for “ingredients” you wrote “3/4 cup [180 g] mascarpone whipped cream-“-do you mean “3/4 cup {180 g] mascarpone cheese?” When I read your instructions, that’s what I decided you meant. Will try soon!
    I also really appreciated what you posted a couple of days ago about anxiety. You did a great, brave, helpful job!

  • Reply
    Tuesday, February 23, 2021 at 7:01 am

    That looks yummy!! I definitely tried this for sure!!

  • Reply
    Friday, January 29, 2021 at 3:27 am

    Great job. Your post is very informative.

  • Reply
    Friday, January 8, 2021 at 12:05 am

    Your blog post is stunning. Thanks!!

  • Reply
    Sunday, December 27, 2020 at 7:18 pm

    Just what I was looking for to fill out our menu! Where is your pie plate from? It looks like the perfect deep dish pan.

  • Reply
    Wednesday, November 25, 2020 at 4:27 pm

    The marscapone whipped cream didn’t get fluffy or double for me. Could I have overmixed it? The mousse also seems really thick and hard when chilled. How long do you pull it from the fridge before you serve it? Thanks

  • Reply
    deborah curran
    Tuesday, November 24, 2020 at 3:14 pm

    I voted ! Best of luck !

  • Reply
    Saturday, November 21, 2020 at 1:35 pm

    Just what I was looking for to fill out our menu! Where is your pie plate from? It looks like the perfect deep dish pan.

    • Reply
      Friday, November 19, 2021 at 11:41 am

      This looks fantastic! My son is allergic to eggs, could I use a chocolate pudding or something else for the filling? I assume the egg yolks are pretty essential to the mousse.

  • Reply
    Connie Hackett
    Saturday, November 21, 2020 at 8:23 am

    Can’t wait to make this! What brand of pie plate did you use? Thank you!!

    ps … I received your cookie book after a month long wait .. so worth it!!

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