Chocolate Mint Mousse Pie

Chocolate Mint Mousse Pie

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories360
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium115 mg5% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein3 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories360
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium115 mg5% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein3 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1 cup whipping cream (1/2 pt.)cold
  • 1 8-inch or 9-inch pie crust baked , cooled
  • 1/2 cup sugar
  • MINT CREAM TOPPING (recipe follows)
  • 1 teaspoon unflavored gelatin
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 tablespoon water cold
  • 1 teaspoon vanilla extract
  • 2 tablespoons water boiling

Directions

  • 1. Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
  • 2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.
  • 3. Prepare MINT CREAM TOPPING; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie. Makes 8 servings.
  • MINT CREAM TOPPING: Beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1/4 to 1/2 teaspoon peppermint extract and several drops green food color in medium bowl until stiff. About 2 cups topping.
Ingredients sitting on a table

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