Crunchy Gluten Free Chocolate Mousse Pie

A decadent chocolate mousse fills a crunchy chocolate crust, topped with lightly sweetened whipped cream and chunks of crunchy cookies. Make the crust in advance so you can breeze through making the filling and topping the following day. My gluten-eating neighbors went crazy over this pie!

Note: This is another recipe from my upcoming cookbook,  Carla’s Best 125 Gluten-Free Recipes.

Gluten Free Chocolate Mousse Pie


Prep Time: 50 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 6 hours, 30 minutes

Yield: Makes one 9-inch pie

Gluten Free Chocolate Mousse Pie

The crust on this decadent gluten free chocolate mousse pie is so crunchy, you want more. So, why not add some extra to the top? It's just perfect! The mousse is so rich, you'll swear you're at a five-star restaurant.


    For the Crust:
  • 1/2 to 1 recipe* Thin Mints, cookie dough only (or 2 cups ground gluten-free chocolate cookie wafers)
  • 1/2 cup granulated sugar
  • 8 Tablespoons (1 stick) unsalted butter, melted
  • Oil, for pie dish
  • 1 recipe Five-Star Chocolate Mousse
  • 1/2 recipe The Perfect Homemade Whipped Cream
  • 1/2 cup chocolate cookie chunks reserved from Thin Mint Cookies, for garnish (optional)


    To Make the Crust:
  1. Make the raw cookie dough in the Thin Mints recipe as directed. Refrigerate for 20 minutes. Preheat the oven to 275°F.
  2. Instead of making cookies, crumble the dough onto two baking sheets lined with parchment paper or silicone baking mats.
  3. Bake for 30 minutes. Set baking sheet on a wire rack to cool.
  4. Preheat the oven to 350°F. Oil a deep-dish pie plate, 9-inches in diameter and 2 inches deep; set aside.
  5. In a food processor, pulse together 2 cups crumbled cookies, granulated sugar, and melted butter. Transfer mixture into the prepared pie dish. Press onto the bottom and up the sides.
  6. Bake pie crust for 10 minutes. Remove from oven and transfer to a wire rack. Using a spoon, press the crust to make a thin layer where the sides meet the bottom, and smooth out the crust. Set aside to cool. Store, covered, until ready to fill.
  7. To Make the Chocolate Mousse: 
  8. Make the chocolate mousse as instructed in the recipe. Prior to chilling, scoop it all into the pie crust.
  9. To Make the Sweetened Whipped Cream:
  10. Whip the cream, confectioners’ sugar, and vanilla together as instructed in the recipe. Pile on top of the mousse, just prior to serving. Top with crumbled cookie chunks, if desired. Cover and store leftovers in the refrigerator up to 4 days.


*One whole Thin Mints cookie dough recipe makes 4 cups of ground chocolate cookie crumbs. Half a recipe will provide you with just enough dough to make a 9-inch deep-dish pie crust. If you wish to top your pie with chucks of baked dough, make the entire recipe, and reserve about 3/4 cup for the top. Then grind the rest, and freeze unused cookie crumbs for other uses. Alternatively, make half of the cookie dough.

The crust is a bit thick. If you prefer thinner crusts, either use a larger dish or use less crust mixture.

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