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Easy Gluten Free Chocolate Mousse Pie

Adapted from Linda Larsen recipe
We love using GrandyOats GF Coconola as a pie crust instead of graham crackers. You can chop the nuts small for a crust that comes together or leave them just roughly chopped for added texture.


For Coconola Crust


For the Crust

  • Preheat oven to 300F
  • Mix ground coconola and melted butter together and pour into a pie dish
  • Pack the crust down with the back of a spoon
  • Pre-bake for 10 minutes and set aside and cool completely

For the Filling

  • In a large bowl, combine the cream cheese, 1/2 cup heavy cream, and cocoa. Beat well until smooth and fluffy, about 5 minutes.
  • Add 3/4 cup powdered sugar, salt, and vanilla, and beat until smooth.
  • Then, in a medium bowl, beat 1 1/2 cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form.
  • Carefully fold into the chocolate cream cheese mixture.
  • Pour the chocolate filling into the cooled pie shell.
  • Cover and chill until firm - about 4 to 5 hours.
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