Every bite of this chocolate mousse pie delivers rich, silky chocolate with a chewy coconut macaroon finish.
This chocolate mousse contains raw eggs, so I highly recommend using Safest Choice pasteurized eggs to prepare it.
To create my coconut macaroon crust, I used the coconut macaroon recipe from Alice Medrich’s book and converted it to a crust. The recipe below is hers with my instructions for baking it as a pie crust.
The chocolate mousse recipe I used is from a version of Pierre Hermé and Dorie Greenspan’s chocolate mousse that I found on Serious Eats.
Chocolate Mousse Pie with Coconut Macaroon Crust
Coconut Macaroon Crust Ingredients
- 4 large egg whites
- 3 cups dried shredded coconut I prefer to use unsweetened coconut, but sweetened would also work.
- 3/4 cups sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Chocolate Mousse Ingredients
- 6 ounces milk chocolate
- 1/3 cup heavy whipping cream
- 1 large egg yolk
- 4 large egg whites
- 2 tablespoons sugar
Coconut Macaroon Crust Instructions
- Bring a pot of water to a simmer.
- Mix all ingredients in a heat-proof mixing bowl (I use the bowl from my stand mixer) and set it over the pot of water.
- Heat for 5-7 minutes until the mixture is warm and the egg whites have thickened - stir while heating to prevent burning.
- Remove from heat and let the mixture sit for 30 minutes so that the coconut can absorb more of the moisture.
- Preheat oven to 350 F.
- Grease a 9 inch pie pan with non-stick cooking spray (I would not recommend a deep dish pan for this recipe).
- Press coconut mixture into the pie pan, evenly distributing it and being sure to push it all the way up the sides of the pan.
- Bake for 5-7 minutes until the edges of the crust just start to get golden.
- Reduce heat to 325 F and bake for another 10-15 minutes until the edge of the crust is all a nice golden brown.
Chocolate Mousse Instructions
- Melt chocolate in a double boiler or in the microwave.
- Cool until it's warm to the touch, but not burning hot.
- Bring the heavy whipping cream to a boil (you can do this on the stove or in the microwave).
- Pour the heavy whipping cream over the melted chocolate and mix thoroughly. If the heavy whipping cream is not hot, it will cause the chocolate to harden and get chunky - not what you want for your mousse.
- Mix in the egg yolk.
- Whip the egg whites in a separate bowl until you get soft peaks - they will have the texture of shaving cream.
- Mix the sugar into the egg whites a little bit at a time.
- Fold the egg whites into the chocolate in very small spoonfuls. Be extremely gentle. You don't want to smash the fluffiness out of the egg whites.
- Pour the mousse into the cooked pie crust.
- Chill for at least two hours prior to serving.
This post was sponsored by Davidson’s Safest Choice. The opinions shared in this post are all my own.