Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup sugar
- 1/3 cup butter, melted
- 2 1/2 cups half-and-half
- 2 packages (4-serving size each) instant chocolate pudding and pie filling
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
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Creamy Chocolate Mousse Pie
Time: 3.25 hours prep, 6 minutes cook
Servings: 10 serv
Directions
- Preheat the oven to 375°F.
- In a 9" pie plate, combine the cookie crumbs and sugar. Add the butter and stir until well blended. Press the crumb mixture firmly into the bottom and up the sides of the plate. Bake for 6 minutes. Cool completely on a rack before filling.
- In a large bowl, whisk together the half-and-half and the pudding mix for 2 minutes, or until smooth and creamy.
- In a small bowl, with an electric mixer on medium-high speed, beat the heavy cream until soft peaks form. Fold into the pudding mixture along with the vanilla extract.
- Spoon into the prepared crust. Cover and refrigerate for at least 3 hours.
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