Chocolate Mousse Cookie Dough Pie | SweetSavour
I have a beautiful little niece who just turned three! She is allergic to dairy and peanuts. Needless to say she is the inspiration for many of my dairy-free recipes. Her wonderful mother had to eat dairy-free while breastfeeding her.. I can’t even imagine. She’s truly a saint!
The great thing is, we’re technically eating a gluten-free, dairy-free pie, but no one who eats it will know that unless you tell them. I’ve shared the recipe with specific people that I knew I could count on to let me know if it wasn’t good…..AND all they wanted was MORE!
The trickiest part of this recipe is getting the mousse thick enough so you don’t have a runny pie. I have tried coconut creamer and it did not turn out. When I originally made this I used half cashew cream and half coconut creamer and that worked. IF you want to be safe, I would use pure full-fat coconut cream or cashew cream. If you happen to have cashews at home, soak them overnight in the fridge in some water, or boil them day of, they blend into a really creamy milk-like tasting yumminess, with this option I would add maybe a tablespoon more of Monk fruit!
3 cups Oat Flour
1/4-1/2 cup melted Chocolate chips
1 1/2 – 2 cups Coconut sugar
1 tsp Baking powder
1/2 tsp Salt
1/2 tsp Vanilla
1/2 cup Butter (I prefer Country Crock Plant Butter)
1/2-1 cup Chocolate chips
2 Egg yolks
2 T monk fruit
1/2 cup pure Coconut (or cashew) cream
1 tub of Coconut whipped cream
1/2 cup dairy-free Chocolate chips
1 tub of Coconut whipped cream
The mousse has to cool in the fridge for at least 1-2 hours, so I always make it first.
Separate your two egg yolks from the egg whites (we won’t be using the egg whites) and beat the egg yolks on medium speed for 3ish minutes. They should be a little fluffier, it’s okay if not, we mainly need them to thicken the recipe. Next you’ll add your monk fruit and mix until combined.
In a sauce pan on your stove, heat up the cream until it’s hot, but not to a boil. Once it is heated, to avoid cooking the eggs, add half the cream into the egg mixture and stir, and then add everything back into the sauce pan. Let this re-heat together for 5 minutes, then add your chocolate chips and stir until fully incorporated. Transfer the mousse to a fridge safe container and allow to cool for 1-2 hours.
Add all the dry ingredients and do a quick stir to combine. Add all the wet ingredients (minus the dry chocolate chips DO add in the melted ones) and mix. I always do a taste test at this point, it should be pretty buttery (like a typical pie crust) but if you want it sweeter, this is where the extra 1/2 cup of coconut sugar comes to play. Add your chocolate chips and fold in with a spoon or rubber spatula.
Be sure to grease your pie dish/pan before placing the dough inside, using your fingers squish the dough and form it into a nice even layered crust. Place the crust in the freezer for about 10 minutes while your oven preheats to 325 degrees. Bake for 15-20 minutes.
When I pulled mine out of the oven, the bottom (or middle) rose to where it was almost even height with the outside of the crust, if you just poke it and flatten it with a spoon or spatula, it will go back down, we want room for that yummy mousse!! The crust will melt the mousse as well unless cooled, so place it in the fridge (or freezer) until it is cool to the touch.
CREATE YOUR PIE
Now that the mousse and crust are cooled, let’s make this pie! Starting with the mousse, add it to a bowl or container that will allow you to mix it with 1/2-1 tub of coconut whipped cream. This is again based on your preference, the more cream you add, the less dense and fluffier the mouse will become. Now pour the mousse into the pie shell, and to finish, top with more coconut whipped cream. *Note that the coconut cream does not stay firm the longer it is out of the fridge, it’ll melt. So get it out and on the pie quickly and back into the fridge to help it keep it’s shape.
This masterpiece is ready to eat!