Chocolate Cheesecake Pie

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Ok, I have a strange love for this pie. First, it is good. I would give it a 9. Second, it is easy, so I am using this recipe from now on for chocolate mousse pie. This recipe came from my pastry chef friend Rebecca. I have made it 7 times in about 12 days. Seriously. Also, I like the graham cracker crust best, followed by the chocolate graham cracker crust. However, John prefers Oreo crust.

Chocolate Mousse
8 oz. full fat Philadelphia brand cream cheese (no substitutes if you want it to taste the same, and put it at room temp)
2 T. milk
1/3 cup sugar (I cut mine down to a few Tbs. and it was fine—you could probably even leave this out)
shake salt
1 tsp. vanilla
1 3/4 cup unwhipped cream
4 oz. bittersweet chocolate, chopped
3 1/2 –4 cups Cream for the top
Oreo Crust:
For the crust, pulverize oreos (about 23) and mix with 1/4 c.-ish (3 T.) of
butter to make the crust. Press into pie plate and bake at 325 for 10 minutes
Graham Crust:
I package graham crackers, 3 T. sugar, 5 Tbs. butter. Press into pie plate and bake at 325 for 10 minutes.
Cream for 2 pies:
3 1/2-4 cups heavy cream, whipped. Add about 2/3-3/4 cup powdered sugar and 2 tsp. vanilla.
 
So, you bake the crust and let it cool. Then you make the mousse. What you do is you measure out 1 3/4 cup unwhipped cream, whip it until it is thicker but not super thick. It should be like a runny pudding. Put that in a separate bowl. Then I put about 4 cups of cream back into the KitchenAid and whip it very well, add vanilla and sugar, and put it in a piping bag. Then from there, you mix the cream cheese with the milk, sugar, salt, and vanilla in the KitchenAid. You whip this really well until it is smooth. SLOWLY stir in the melted chocolate while the mixer is running (I melt mine over steaming water). Then, once this is combined, you add the barely whipped 1 3/4 cup cream back into the KitchenAid and mix it until it is all combined, add it to the cooled crust. Then you pipe the final cream on top and it’s done. Refrigerate for at least 6 hours or so.






Comments

  1. thejohnmfamilyAugust 2, 2016 at 9:03 PM

    So, don't leave out the sugar entirely or the mousse is too weak. Also, I just pour the melted chocolate into the cream cheese and then the liquid cream in right after and then whip it. Don't overwhip.

    ReplyDelete
  2. thejohnmfamilyNovember 22, 2016 at 8:04 PM

    I increased the chocolate to about 6 oz. per pie, and it was great.

    ReplyDelete
  3. thejohnmfamilyOctober 22, 2018 at 2:15 PM

    So, for a darker chocolate version, add 2 Tbs. of cocoa. We used 1/4 cup of sugar and it was fine. Soften the cream cheese adequately. Don't OVERWHIP this dang thing. It solidifies as it cools. I also use close to 8 oz. of chocolate

    ReplyDelete
  4. thejohnmfamilyOctober 14, 2021 at 12:18 PM

    I cut the sugar down to 2 T in the crust and it was fine

    ReplyDelete

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