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Chocolate Raspberry Mousse Pie

Chocolate Raspberry Mousse Pie

Chocolate Raspberry Mousse Pie

Make-Ahead Time up to 1 day before serving

Final Prep and Cook Time 5 minutes


Makes 8 servings


6 ounces bittersweet or semisweet chocolate, chopped and divided
1/4 cup plus 2 tablespoons seedless raspberry jam, divided
4 cups thawed frozen whipped topping, divided
1 (9-inch) prepared chocolate cookie crumb pie crust
1 pint fresh raspberries, divided


  1. Place 4 ounces chocolate in microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes. Stir in 3 tablespoons jam until melted. Cool to room temperature.
  2. Gently fold 1/2 cup whipped topping into chocolate mixture until blended. Fold 1-1/2 cups whipped topping into mixture. Spoon into pie crust and refrigerate.
  3. Fold remaining 2 cups whipped topping into remaining 3 tablespoons jam. Fold in half of raspberries. Spread mixture over chocolate layer. Cover and refrigerate at least 6 hours.
  4. Place remaining 2 ounces chocolate in microwavable 1-cup measure. Microwave on HIGH about 1 minute. Stir until smooth; drizzle over pie. Top with remaining raspberries.


For a special touch, garnish the top of the pie with a slice of kiwi.

Nutritional Information

Fiber 5 g
Carbohydrate 43 g
Cholesterol <1 mg
Total Fat 28 g
Calories from Fat 62 %
Calories 409
Protein 4 g
Sodium 198 mg

Dietary Exchange

Fat 4-1/2
Fruit 1
Starch 2

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