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Chocolate Magic Mousse Pie

Light, airy and fluffy are the best way to describe this HERSHEY’S Kitchens mousse pie recipe. The silky indulgent texture of the pie will melt in your mouth.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 10  Minutes

Ingredients

  Amount Per Serving % DV *
Calories520
Calories from Fat330
Total Fat36 g55% DV
Saturated Fat19 g95% DV
Trans Fat1 g
Cholesterol100 mg33% DV
Sodium180 mg8% DV
Total Carbohydrates46 g15% DV
Dietary Fiber2 g8% DV
Sugars26 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  Amount Per Serving % DV *
Calories520
Calories from Fat330
Total Fat36 g55% DV
Saturated Fat19 g95% DV
Trans Fat1 g
Cholesterol100 mg33% DV
Sodium180 mg8% DV
Total Carbohydrates46 g15% DV
Dietary Fiber2 g8% DV
Sugars26 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream (1 pt.)cold
  • 1/4 cup water boiling
  • 1 cup sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1 package packaged graham cracker crumb crust (6 or 9 oz.)
  • 1 cup refrigerated whipped light cream in pressurized can or frozen whipped topping , thawed
  • 24 HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 1 envelope unflavored gelatin
  • 2 tablespoons water cold

Directions

  • 1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  • 2. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended.
  • 3. Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator. Makes 8 servings.

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