Mocha Mousse Pie
This easy frozen Mocha Mousse Pie is a vintage recipe from 1973 featuring a light and creamy chocolate-coffee filling in a chocolate cookie crust. Made with marshmallows and no eggs, it’s a delicious make-ahead dessert that’s perfect for holidays or company.
I found this Mocha Mousse Pie among the recipes my grandmother saved many years ago. She clipped it from the May 13, 1973, issue of Parade magazine. The recipe was created by Betsy Weisman and appeared in a column by Parade food editor Beth Merriman.
Why You’ll Love This Recipe
It’s an easy no-bake dessert.
5 Days to Fall Baking Bliss!
FREE EMAIL BONUS: My most-loved flavors of fall, made easy & worth repeating.n
The pie can be prepared in advance and stored in the freezer until you need it.
There are no raw eggs in the filling.
You can use homemade whipped cream or Cool Whip.
A store-bought graham cracker crust works well when you need an easy shortcut.
It’s rich and chocolatey but still feels surprisingly light.
Ingredient Notes
Chocolate cookie crust: The homemade chocolate crust adds extra chocolate flavor, but a prepared 9-inch graham cracker crust is an easy alternative.
Marshmallows: You can use 3 cups mini marshmallows or 24 regular-size marshmallows. If using regular marshmallows, cut them into smaller pieces so they melt more quickly.
Whole milk: The milk helps melt the marshmallows and creates a smooth base for the filling.
Semi-sweet chocolate chips: Semi-sweet chocolate gives the pie a rich chocolate flavor without making it overly sweet.
Strong brewed coffee: Coffee deepens the chocolate flavor and gives the pie its mocha taste. If desired, you can substitute 4 tablespoons of coffee liqueur such as Kahlua.
Whipped cream or topping: Freshly whipped cream makes the filling light and fluffy. For a shortcut, substitute thawed Cool Whip.
How to Make Frozen Mocha Mousse Pie
Prepare the chocolate cookie crust and place it in the freezer. In a heavy saucepan or Dutch oven, melt the marshmallows with the milk, then stir in the chocolate chips and brewed coffee. Let the mixture cool completely.
Whip the heavy cream and gently fold it into the cooled chocolate mixture. Spoon the filling into the crust and freeze for at least 6 hours or overnight. Let the pie stand at room temperature for 10 to 15 minutes before slicing.
Quick Tips
Use strong brewed coffee so the flavor doesn’t disappear once it is combined with the chocolate and cream.
Fold in the whipped cream gently and in two or three additions. This helps preserve the air in the cream and creates a lighter mousse.
Freeze the pie overnight when possible. This gives it plenty of time to become firm enough for neat slices.
Frequently Asked Questions
Can I use regular marshmallows instead of mini marshmallows? Yes. Use 24 regular-size marshmallows in place of the 6 ounces of mini marshmallows. Cut the large marshmallows into smaller pieces so they melt more quickly and evenly.
Can I make this pie without coffee? Yes. You can leave out the coffee for a simple frozen chocolate mousse pie. The coffee deepens the chocolate flavor, however, and the finished pie does not have an overpowering coffee taste.
Can I use Cool Whip instead of heavy whipping cream? Yes. Substitute 2 cups of thawed Cool Whip for the whipped heavy cream. Fold it gently into the completely cooled chocolate mixture. If you want to cover the finished pie with Cool Whip as well, you will need an additional container for the topping.
Can I use a store-bought crust? Absolutely. A prepared 9-inch graham cracker crust is an easy substitute for the homemade chocolate wafer crust. Add the filling directly to the store-bought crust and freeze as directed.
How long does Mocha Mousse Pie need to freeze? Freeze the pie for at least 6 hours, although overnight is even better. Let it soften at room temperature for 10 to 15 minutes before slicing.
How should I store the pie? Keep the pie covered in the freezer. For the best flavor and texture, enjoy it within one week. Return any leftover slices to the freezer before they become too soft.
Can I make Mocha Mousse Pie ahead of time? Yes! This is an ideal make-ahead dessert because it needs several hours to freeze. You can prepare it a day or two before serving, then add the whipped topping and grated chocolate shortly before serving.
Watch My Grandmother’s Recipes Series
I’m baking my way through my grandmother’s collection and sharing a new vintage recipe video every Monday and Thursday. Follow Mom Loves Baking on TikTok, Instagram and Facebook to watch me make this Mocha Mousse Pie and discover more handwritten recipes, newspaper clippings and delicious treasures she saved through the years.
Hope you enjoy this vintage recipe from 1973! xo, Lise
Mocha Mousse Pie
Ingredients
- For the Chocolate Cookie Crust
- 1½ cups finely crushed chocolate sandwich cookies, such as Oreos
- 4 tablespoons salted butter, melted
- Or use one 9-inch store-bought graham cracker crust.
- For the Mocha Mousse Filling
- 3½ cups mini marshmallows, about 6 ounces or 170 grams
- ½ cup whole milk
- 8 ounces semisweet chocolate chips
- 4 tablespoons strong brewed coffee or Kahlúa
- 1 cup cold heavy whipping cream, or 2 cups frozen nondairy whipped topping, thawed
- Additional whipped cream or frozen nondairy whipped topping, thawed, for topping, optional
- Grated semisweet chocolate, for garnish, optional
Instructions
- Mix the crushed chocolate sandwich cookies and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
- For a shortcut, use a store-bought 9-inch graham cracker crust. Keep it in its disposable pie pan and add the filling directly to the crust. No baking or freezing beforehand is necessary.
- Combine the marshmallows and milk in a medium saucepan. Cook over low heat, stirring frequently, until the marshmallows are completely melted and the mixture is smooth.
- Remove the saucepan from the heat. Add the chocolate chips and stir until completely melted and smooth. Stir in the strong brewed coffee or Kahlúa.
- Let the chocolate mixture cool completely to room temperature, stirring occasionally. Do not refrigerate it, or it may begin to set before you fold in the whipped cream.
- If using heavy cream, beat it until medium peaks form. Gently fold the whipped cream or thawed frozen nondairy whipped topping into the cooled chocolate mixture in two or three additions.
- Spoon the filling into the prepared crust and smooth the top. Freeze for at least 6 hours or overnight.
- Let the pie stand at room temperature for 10 to 15 minutes before slicing. If desired, top with additional whipped cream or thawed frozen nondairy whipped topping. I used an entire 8-ounce container on top of the pie. Garnish with grated semisweet chocolate.