Frangelico Chocolate Mousse Pie

by Kate on March 4, 2014

Frangelico Chocolate Mousse Pie -

Fluffy clouds of Bailey’s spiked whipped cream dot the top of this Frangelico chocolate mousse pie which is cradled in a graham cracker crust. This exquisitely grown up version of a pudding pie is perfect for a Saint Patrick’s Day celebration or perhaps for a weekend evening treat. No matter when you choose to make you, you will devour it.

This light chocolate mousse pie did not last long at our house at all. I think my husband at half of it in one long sitting. He’ll claim that it was two sittings but really it was two large servings back to back. Don’t let him fool you. But he really couldn’t help himself and neither could I. There was a serious need to exercise self-control not to go back for more.

Frangelico Chocolate Mousse Pie -

Smooth, air chocolate mousse is one of my favorite treats. The addition of Frangelico hazelnut liquor with the chocolate is a perfect pairing as anyone who had enjoyed Nutella knows. Adding finely chopped hazelnuts to the graham cracker crust ups the hazelnut flavor a little more creative a beautiful grown up chocolate pudding pie. I know you’ll enjoy this light chocolate pie as much as we did.



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Frangelico Chocolate Mousse Pie

4 hours

Yield: 10 servings

Frangelico Chocolate Mousse Pie

Fluffy clouds of Bailey's spiked whipped cream dot the top of this Frangelico chocolate mousse pie which is cradled in a graham cracker crust. This exquisitely grown up version of a pudding pie is perfect for a Saint Patrick's Day celebration or perhaps for a weekend evening treat.


    For Crust:
  • 1 cup finely crushed graham cracker crumbs
  • 1/2 cup finely chopped hazelnuts
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • For Frangelico Mousse:
  • 4 ounces bittersweet chocolate, broken into small pieces
  • 4 ounces semi-sweet or milk chocolate, broken into small pieces
  • 8 tablespoons unsalted butter
  • 6 eggs, separated, at room temperature
  • 1 cup sifted powdered sugar
  • 1/2 cup Frangelico liqueur
  • 2 cups heavy cream, cold
  • pinch of cream of tartar
  • For Bailey's Whipped Cream:
  • 1 cup heavy cream, cold
  • 1 tablespoon granulated sugar
  • 1 tablespoon Bailey's Irish Cream
  • Grated dark chocolate for garnish, optional


  1. In a medium bowl, whisk together graham cracker crumbs, hazelnuts and sugar. Drizzle melted butter over and stir until evenly moistened. Press crust evenly over bottom and up sides of a 9-inch deep dish pie plate. Refrigerate until ready to use.
  2. In a small saucepan over medium heat, add both chocolates and butter. Melt, stirring constantly. Set aside.
  3. In a medium bowl, beat together egg yolks, sugar and Frangelico until sugar has dissolved and yolks begin to thicken a bit, about 5 minutes. Transfer mixture to top portion of a double boiler over simmering water. Cook, whisking constantly until mixture becomes very thick, about 3 minutes.
  4. Transfer yolks to a large bowl and whisk in melted chocolate until smooth and cool.
  5. In a large bowl, beat heavy cream until stiff peaks form. Set aside.
  6. In another large bowl, beat egg whites with cream of tartar until stiff peaks form.
  7. Fold the egg whites into the chocolate mixture just until combined then fold in the whipped cream just until incorporated. Spread chocolate mousse into prepared graham cracker crust. Refrigerate at least 3 hours.
  8. When ready to serve, beat remaining 1 cup heavy cream in a medium bowl until it begins to thicken. Sprinkle in granulated sugar and continue beating to desired whipped cream consistency. Add Bailey's and beat once more to incorporate. Spread or pipe decoratively over top of pie.

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{ 10 comments… read them below or add one }

Jennie @themessybakerblog March 4, 2014 at 11:01 am

There’s no way this would last at my house. I can’t blame your hubs for eating half the pie. Yum!


Barbara | Creative Culinary March 4, 2014 at 12:35 pm

Not totally unlike my favorite pie which is called a French Silk Pie. Pecans in the graham cracker crust and a whipped chocolate filling seem perfection. French Silk has raw eggs though; I should try this version and see if it has the same ‘lightness of being’ for I know a lot of people would feel safer with cooked eggs. Me? I just love to live dangerously. 🙂


Kate March 4, 2014 at 3:20 pm

Much like you, I have no problem living on the edge with raw eggs 😉 So far so good!


ChristineM March 4, 2014 at 3:13 pm

just printed. I think this pie could be any time and not just St. Pat’s. Oh my, your hubby I bet was one happy camper!


Kate March 4, 2014 at 3:19 pm

It certainly could be any ol’ time 😉 Enjoy!


Rachel @ Itty Bitty Ivie March 4, 2014 at 5:06 pm

It’s almost too beautiful to eat! Do you deliver? 😉


Kate March 7, 2014 at 2:11 pm

Aww, thank you so much for that kind compliment!


Mary Geiringer March 4, 2014 at 9:29 pm

This sounds absolutely scrumptious … gotta try it SOON!!!


Kate March 7, 2014 at 2:05 pm

Hope you enjoy it! It was a huge hit here.


Terra March 19, 2014 at 9:52 pm

I am a big fan of Frangelico, so this pie has extreme YUM written all over it!!! Your pie really does look gorgeous, Hugs, Terra


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