Decadent Chocolate Mousse Pie

We’re talking chocolate on chocolate on chocolate on chocolate here! So simple, but so so good.

By Audrey, Unconventional Baker.

A light and barely there chocolate crust, a rich soft chocolate mousse filling with a brownie like edge, a deliciously light chocolate topping, and some chocolate shavings on top for good measure.

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Last but not least, just wanted to add that the crust in this pie is very thin — it’s meant to be barely there.  The purpose of it is to make the mousse layer come out of the pan more easily, and also to make sure it doesn’t leak through the pan in the beginning stages of baking (as it seals the edge around the removable plate at the base). So don’t be surprised it’s very thin — that’s the plan ;) But If you like crusts, feel free to double or triple it even depending on where you want to go with the dessert. Just make sure there’s enough room for the filling to rise and not spill over.

Prep Time: 25 mins  Yield: 7" pie

Ingredients

Crust:

• 1 cup cashews
• 6 soft medjool dates, pitted
• 2 tbsp non-dairy yogurt*
• 1 tbsp maple syrup
• 1 tbsp cocoa powder

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Filling:

• ¾ cup raw cashews, pre-soaked and strained**
• ¾ cup non-dairy yogurt
• ½ cup maple syrup
• 3 tbsp cocoa powder
• 1 tbsp ground chia seeds
• 1 tsp salt
• 1 tsp almond extract
• ¼ tsp raw ground vanilla bean

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Topping:

• ½ cup non-dairy yogurt
• ⅓ cup melted dark chocolate of your choice, melted
• a few tbsp shaved dark chocolate for sprinkling

Instructions

• Preheat oven to 350F. Oil a 7″ tart pan (the walls should be at least 1½” tall — like this one) with a removable bottom and set aside.
• Process all crust ingredients into a fine sticky crumble in a food processor. Transfer this mixture into the tart pan and press down into an even thin flat crust along the base with your hands. Set aside.

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• Blend all filling ingredients until completely smooth in a high power blender. Pour the filling over the crust in the pan and bake in a pre-heated oven for 40 mins. Note: keep an eye out to make sure the top is not burning.
• Remove the pie from the oven and cool on a cooling rack for 30 mins or so, then remove out of the pan. Note: the cake will be domed when it comes out of the oven and will deflate as it cools — this is normal.
• Once the pie is cooled off, stir the yogurt with the melted dark chocolate to make the topping. Spread this topping over the baked pie. Sprinkle with some shaved chocolate (note: it’s important that the cake has cooled off for this, as otherwise the sprinkled chocolate will melt from the warmth of the cake). Chill the pie in the fridge for 20 mins (or longer) to let the topping set and enjoy! Keep leftovers refrigerated.