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Chocolate Rum Mousse Pie

  • Prep

    20 m
  • Ready In

    2 h 20 m
Karin Christian

Karin Christian

An easy, elegant, and deliciously creamy no-bake pie. It takes just minutes to assemble, but is an impressive addition to your holiday dessert lineup. Don't like rum? Just omit it, and you will still have a rich and delicious chocolate mousse pie! Garnish with chocolate shavings, and some plastic holly leaves for a pretty presentation.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
  2. In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
  3. In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.
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Reviews

CINNABUN23
10

CINNABUN23

12/16/2003

There is a typo..you can't dissolve jello in 3 TABLESPOON of WATER......I assume they mean cups...

SPARKLER8666
9

SPARKLER8666

10/20/2007

OK, am I the only one who ran into problems here? The mousse was way, way too stiff and it was crunchy from the pudding powder. I added about 1 cup of half and half to compensate and then it wasn't chocolatey enough for me, so I added some Special Dark syrup. I still felt like there was a little too much crunchy texture from the pudding, so I heated the gelatin back to hot before adding it in as the last step. That helped a lot! The recipe was good in the end, with a little fixing up but not a 5 star. My favorite recipe for mousse is richer with melted dark chocolate and this recipe pales in comparison to it, so only 4, not 5.

JMW516
8

JMW516

2/13/2004

Awesome! This is the best chocolate mousse pie I have ever made.

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