Chocolate Mousse Pie with Salted Pretzel Crust Recipe

Begin by preparing a standard 9-inch pie pan: spray with nonstick baking spray and set aside. In a medium bowl, combine finely crushed pretzels, melted butter, and sugar, stirring until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of the prepared pan to form an even crust. Chill the crust in the freezer for about 10 minutes to firm it up before filling.

Whip the heavy cream in a stand mixer fitted with a whisk attachment until soft peaks form. Add powdered sugar and vanilla, then continue whipping until the mixture is light and holds shape. Reserve about 2 cups of the whipped cream in a separate bowl for topping.

Place dark chocolate chips in a microwave-safe bowl and melt in short bursts, stirring until smooth. Allow the melted chocolate to cool until it feels just slightly warm to the touch; adding very hot chocolate to whipped cream will deflate the mousse, so cooling is important.

Slowly incorporate the cooled melted chocolate into the remaining whipped cream, mixing gently on low speed until the mixture is smooth, airy, and fully combined. Transfer the chocolate mousse into the chilled pretzel crust, spreading it evenly. Add the reserved whipped cream across the top in an attractive layer or swirl.

Refrigerate the pie until the mousse is set, at least 2 hours. Just before serving, drizzle caramel sauce over each slice and scatter a few sea salt flakes to enhance the chocolate flavor. Garnish with whole pretzel sticks or crushed pretzel pieces and chocolate chips for texture and visual appeal.

Tips for Chocolate Mousse Pie

• For a quicker option, use a store-bought graham or pretzel crust instead of making the crust from scratch.
• A stand mixer with a whisk attachment makes whipping cream fast and effortless; a hand mixer also works well.
• Let the melted chocolate cool to warm (not hot) before folding it into whipped cream to keep the mousse light and fluffy.
• If you prefer a slightly less sweet pie, use semi-sweet chocolate chips or reduce the powdered sugar in the whipped cream by a small amount.
• Chill the assembled pie for longer (4–6 hours or overnight) for a firmer texture that slices cleanly.
• To make individual servings, assemble the crust and mousse in small glasses or ramekins and chill until set.

Description

Ingredients

• 2 cups pretzels, crushed
• ¾ cup butter, melted
• ½ cup sugar
• 3½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 2 cups dark chocolate chips
• ½ cup caramel sauce
• 1 tablespoon sea salt flakes
• Pretzel sticks (whole) for garnish, if desired

Instructions

1. Spray a standard pie pan with nonstick baking spray. Combine crushed pretzels, melted butter, and sugar until the crumbs are evenly coated. Press the mixture into the pan to form the crust. Freeze for 10 minutes to firm.
2. In a stand mixer with a whisk attachment, beat the heavy cream to soft peaks. Add powdered sugar and vanilla and whip until combined. Reserve 2 cups of whipped cream for the topping.
3. Melt the dark chocolate chips in a microwave-safe bowl, stirring until smooth. Cool until the chocolate is warm, not hot. Gradually add the melted chocolate to the remaining whipped cream and mix on low until smooth and fluffy.
4. Spread the chocolate mousse into the chilled pretzel crust. Top with the reserved whipped cream. Refrigerate until set, at least 2 hours.
5. When ready to serve, drizzle slices with caramel sauce, sprinkle sea salt flakes, and garnish with pretzel sticks or additional chocolate chips as desired.

Notes

Nutrition

• Calories: 971
• Sugar: 50 g
• Fat: 62 g
• Saturated Fat: 36 g
• Unsaturated Fat: 10 g
• Carbohydrates: 107 g
• Fiber: 6 g
• Protein: 8 g