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Chocolate Mousse Pie

No baking required

chocolate mousse pie

Michelle Riley/HSUS

Makies one pie; serves 6-8

1 bag semi-sweet chocolate chips (Ghirardelli makes vegan chips)
1 1/2 cups vanilla non-dairy milk (soy, rice, almond, or other)
1 graham cracker pie crust (Keebler's Ready Crust is vegan)

Pour the chocolate chips into a blender.

Heat the milk on low-medium heat. When you start to see bubbles indicating that the milk is just reaching the boiling point, turn off the heat and pour the milk over the chips in the blender.

Blend for a few seconds at a time until light and airy.

Pour the filling into the pie crust and chill until the mousse sets, which will take two or three hours.

Serve the pie with vegan whipped cream, if desired.


You can make the mousse in a glass or bowl without the pie crust. It's easy to mix in all sorts of extras (mint extract, crumbled cookies, Grand Marnier, sliced almonds, or coconut) or sprinkle them over the mousse.

Recipe courtesy of Cory Smith. 

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