Chocolate Mousse Pie with Pretzel Crust
Let’s talk about that moment when you are so blissfully lost in something you are eating, the sound of your fork hitting the bottom of the plate actually startles you. That was me and this creamy, pretzel-crusted Chocolate Mousse Pie with Pretzel Crust.
One moment, I was standing innocently at my counter, a near full dish of pie in front of me.
The next, I was staring at an almost empty pie dish wondering who had snuck into the kitchen behind me and eaten two-thirds of the pie while I wasn’t looking. I do a 360 and…
Nope. Empty kitchen. That was just me. Eating the entire Chocolate Mousse Pie.
Fortunately, if ever there were a Chocolate Mousse Pie appropriate for polishing off solo, this is the right recipe to choose!
This chocolate pie tastes like the decadent chocolate cream pie you’d expect at an old-fashioned diner, but the filling is completely vegan (!), naturally sweetened (!!), packed with protein (!!!), and made from a lineup of more nutritious ingredients that might just leave you feeling justified eating a slice for breakfast.
Ingredients in Chocolate Mousse Pie with Pretzel Crust
Here’s how to make the vegan chocolate pie of your dreams, my dreams, and the dreams of anyone and everyone who has ever wished that eating a slice of chocolate pie was the dietary equivalent of eating a salad:
- Frozen Bananas. These sweeten the Chocolate Mousse Pie naturally, contribute to the filling’s rich, creamy texture, and now that there’s fruit involved, we can basically call this a parfait.
- Cocoa Powder. I wanted this recipe to taste as close as possible to a classic French silk pie, and that means we’re using chocolate All The Ways. Making this Chocolate Mousse Pie with cocoa powder results in a pie that is both more intensely chocolaty and has fewer calories than if we used regular chocolate alone. With that said, we do also need some…
- Melted Dark Chocolate. Go as dark as you dare, and don’t skimp. The better quality your chocolate, the better the Chocolate Mousse Pie. If you’d like this to be a vegan chocolate pie, be sure to look for dairy-free chocolate.
- Nut Butter. Hello good fats, protein, and chocolate’s BFF. I’ve made this Chocolate Mousse Pie with both almond butter and peanut butter, and both are outstanding.
- Tofu. WAIT! Please come back. I pinky swear that this does not at all taste like a chocolate pie with tofu. The tofu is here for texture purposes only. Once you blend it with the other ingredients, tofu makes the filling so lusciously creamy, anyone who tastes it will think it’s a chocolate mousse pie with cream cheese or pudding, not tofu. The tofu also makes this vegan chocolate pie high in protein. Are you craving this for breakfast yet?
- Unsweetened Chocolate Almondmilk. Nope, we are not stopping with the chocolate yet. I used Almond Breeze almondmilk Unsweetened Chocolate. It’s conveniently shelf stable (refrigerate after opening), super creamy, and has been working its way into just about every part of my day. Morning coffee? Yep. Afternoon hot chocolate pick-me-up? So much better when you start with milk that’s already chocolaty! CHOCOLATE MOUSSE PIE OF MY DREAMS?
I’d like to say that’s an evening thing, but it’s kinda a morning and an afternoon thing too.
Once you have your ingredients, throw them all into your blender, hit play, and…BOOM. The chocolate mousse filling is complete. It is so darn easy and freak-out delicious.
If you are anything like me, you’ll want to eat the entire thing out of your blender before it ever touches a pie crust, which is completely acceptable behavior.
Without a crust, the chocolate filling can serve as an OMG-good vegan chocolate pudding that’s a bit lighter than my favorite Avocado Chocolate Mousse (another winning recipe for better-for-you ingredient sneaks).
Try the chocolate mousse on its own or sprinkled with bonus toppings such as whipped coconut cream, sliced bananas, berries, granola, crushed graham crackers, crushed Oreo cookies (Ben’s favorite), or my personal favorite: pretzels.
To take this chocolate mousse filling next-level, I poured it into a buttery pretzel crust. I opted for a pretzel crust because I am hopelessly smitten with all things salty/sweet.
- Chocolate Mousse Pie with Graham Cracker Crust. Add the filling to a graham cracker crust instead. I suspect it would be nothing short of magnificent.
- Chocolate Mousse Pie with Pie Crust. Classic French silk pie recipes call for regular pie crust, which is another tasty option. I have this recipe for Whole Wheat Pie Crust if you’d like to go this route.
- No Bake Chocolate Mousse Pie. If you’d like to keep this a 100% no bake chocolate pie, since the filling is already no bake, all you need to do is use a no-bake pie crust recipe like the one in this no-bake Chocolate Ganache Tart.
How to Store and Freeze This Pie
- To Store. Store leftover pie in the refrigerator for 2 to 3 days.
- To Freeze. Pie can be tightly wrapped and frozen for up to 1 month. Let thaw overnight in the refrigerator.
- To Store the Filling. If you’d like to make just the filling and eat it like a chocolate pudding or mousse, store it in an airtight container in the refrigerator for 3 to 4 days. The banana flavor will become slightly more pronounced, but it will still be delicious!
However you decide to serve this Chocolate Mousse Pie, leave all pretenses of self-control behind. As I learned in the kitchen the day this easy chocolate pie came into my life, it is not the sort of dessert that allows it.
Fortunately, thanks to this vegan chocolate pie filling’s lighter ingredient lineup, you can let loose and know that you’re doing dessert (or, ahem, breakfast) in a more nourishing way.
Chocolate Mousse Pie with Pretzel Crust
For the Pretzel Crust:
- 3 1/2 cups whole mini pretzels - or thin pretzel sticks, use gluten-free pretzels to make the pie gluten free
- 1/2 cup unsalted butter - or vegan butter (1 stick)
- 3 tablespoons granulated sugar
For the Chocolate Mousse Pie Filling:
- 12 ounces soft, extra soft, or silken tofu - (1 package) (I used soft; do not use any variety of firm tofu, as it will not have the proper creamy texture)
- 1 cup frozen banana slices - about 5 ounces
- 1/2 cup almond butter - or other nut butter of choice
- 1/4 cup Almond Breeze almondmilk Unsweetened Chocolate
- 1/4 cup unsweetened cocoa powder
- 8 ounces good-quality chopped dark chocolate - or chocolate chips, about 1 1/3 cups (I used Trader Joe's 72% dark chocolate bar), dairy free if needed
For Bonus Topping (Optional):
- Whipped coconut cream - chopped chocolate, extra crushed pretzels
- Make the crust: Place a rack in the center of your oven and preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a steel blade, pulse the pretzels until they form mostly fine crumbs with a few more textured pieces remaining throughout. If you do not have or prefer not to use a food processor, place the pretzels in a ziptop bag and crush them with a rolling pin (you may need to double up the bag if it gets any small holes).
- Melt the butter in a large, heatproof bowl in the microwave. Add pretzel crumbs (you should have about 1 1/2 cups; make a few extra or subtract as needed) to the bowl with the melted butter. Add the sugar, and then stir until evenly moist and combined. The crumbs should hold together easily when pressed. If they do not, add 1 to 2 tablespoons additional melted butter. Press the crumbs into the bottom and up the sizes of a 9-inch pie dish. Bake for 8 minutes, until golden and fragrant. Set aside to cool slightly, and then place in the freezer or refrigerator to cool completely. Do not proceed with the recipe until your crust and pie dish are at or below room temperature.
- Make the filling: While the crust cools, place the tofu, frozen banana, almond butter, chocolate almondmilk, and cocoa powder in a blender. Blend until completely smooth. In a microwave-safe bowl or in a heatproof bowl set over a pan of simmering water, melt the chocolate, and then add it to the blender and blend again until very smooth, stopping to scrape down the blender as needed. Try your very best not to eat the entire thing right then and there.
- Pour the filling into the cooled crust and smooth the top. Refrigerate until set, at least 6 hours or overnight. When ready to serve, top with whipped coconut cream, chocolate, and pretzels as desired. Slice and enjoy!
- Pie can be tightly wrapped and frozen for up to 1 month. Let thaw overnight in the refrigerator.
- Store leftover pie in the refrigerator for 2 to 3 days.
- If you’d like to make just the filling and eat it like a chocolate pudding or mousse, store it in an airtight container in the refrigerator for 3 to 4 days. The banana flavor will become slightly more pronounced, but it will still be delicious!
- More crust options: If you prefer not to do a pretzel crust, you can swap a graham cracker crust, regular pie crust, or simply enjoy the filling on its own as a delicious chocolate mousse.
I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!
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