This gluten free chocolate mousse pie is a chocolate-lover’s dream – a light and airy chocolate mousse filling on top of a rich and decadent chocolate crust. It is the most requested dessert that I make, and for good reason.
If you are familiar with my style of cooking, you’ll know that I enjoy creating recipes that can be adjusted to fit a variety of dietary needs without impacting the taste. When a family member of mine mentioned to me that she could no longer tolerate dairy, I decided to make a dairy-free version for her using coconut milk instead of heavy whipping cream. I kept my swap a secret and the gluten free chocolate mousse pie was actually enjoyed more than the original version by more than half of my family members!
This Recipe Can Be Made:
- Gluten Free
- Dairy Free
- Soy Free
- Corn Free
- Peanut Free
- Tree Nut Free
- Vegetarian
- Vegan
Why I Love This Recipe:
- Prep Ahead of Time
- Needs Just 6 Ingredients
- Allergy Friendly
- Crowd Favorite
- A Chocolate Lovers Dream!
Celiac Pro Tip: Sub Gluten Free Oreos
If you’re not familiar yet, Oreo released a gluten free version of their famous Oreo’s in January of 2021. The company intends to include these as a permanent addition to the product line. Gluten free oreos can be found in grocery stores and are easily identified by the white packaging. Find them in regular and Double Stuf!
Chocolate Mousse Pie (Gluten Free)
Equipment
- 9" Springform Pan (sub: 9" Cake Pan)
- Food Processor (sub: Gallon Ziplock Bag + Rolling Pin)
- Medium Saucepan
- 2 Medium Mixing Bowls (One Needs to Be Heat Proof)
- Electric Mixer with Whisk Attachment
- Silicone Spatula
Ingredients
CRUST
- 15 oz gluten free chocolate sandwich cookies (I prefer Oreo's)
- ½ cup butter (melted, sub DF butter or coconut oil)
CHOCOLATE MOUSSE
- 2 cups heavy cream (refrigerated, DF: sub coconut whipping cream (not coconut milk – I recommend nature's charm))
- 2 cups gluten free semisweet chocolate chips (12 oz, DF: sub DF chocolate chips)
- ¼ cup white sugar (optional)
- 1 teaspoon vanilla extract
- 1 pinch salt
- Non-stick spray
WHIPPED CREAM
- 1 cup heavy cream
Instructions
PREP (THE NIGHT BEFORE)
- Place whisk attachments, and mixing bowl into the freezer to chill (for about 10 minutes). If using coconut milk, refrigerate for at least 12 hours. Both of these steps are necessary in order to properly whip the cream.
THE CRUST
- Preheat oven to 350F and spray the inside of a springform or pie pan with non-stick spray. Set aside
- Melt the butter in a saucepan over the stove or in the microwave.
- Remove the cream filling out of the chocolate sandwich cookies and keep the cookie.
- In a food processor, pulse the chocolate cookies until they are very finely ground. Add the melted butter and pulse again until the butter is evenly distributed and the mixture resembles the texture of wet sand. If you don't have a food processor, place the chocolate cookies in a gallon-sized zip-top bag and roll or hit with a rolling pin.
- Using your (clean!) hands, gently pour the cookie mixture into a greased springform pan and press down firmly to create an even crust.
- Bake in the preheated oven for 5 minutes, and then allow it to cool to room temperature.
MELT THE CHOCOLATE
- Set up a Double Boiler: Add about an inch of water into a saucepan and place a heat-proof bowl on top.
- Combine ½ cup cream, chocolate chips, vanilla extract, and salt, in the heat-proof bowl of the double boiler. Set the heat medium-high heat, and mix occasionally just until the chocolate is almost completely melted.
- Remove mixing bowl off of the heat and allow it to cool until chocolate is at room temperature. If the chocolate is too warm, it will melt the rest of the filling.
WHIP THE CREAM
- If using coconut cream instead of heavy whipping cream, remove just the solid white parts of the milk. Save the clear liquid for soups, smoothies, etc. Do not shake the can prior to using!
- In a large bowl or bowl of a stand mixer, whip 2 cups of cream and the sugar (optional) with the whisk attachments. Beat until medium-firm peaks form.
- Reserve ⅓ of the whipped cream and set aside in the refrigerator to use as a topping.Using a silicone spatula, add ⅓ of the whipped cream into the cooled chocolate. Fold the mixture until well combined. Repeat with another ⅓ of the whipped cream and fold until well combined.
ASSEMBLE THE PIE
- Pour the mousse mixture on top of the cooled chocolate crust. Cover and chill the pie in the refrigerator for at least 4 hours before serving and top with whipped cream and chocolate shavings or cocoa powder if you feel fancy!