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–+ servings
A slice of chocolate mousse tart with a flaky crust, part of the Best Thanksgiving Desserts 2025.

Best Thanksgiving Desserts 2025: Crispy Outside, Juicy Inside

This recipe creates a rich chocolate mousse pie with a crispy crust, offering a delightful contrast of textures and flavors perfect for your Thanksgiving celebration.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie
  • 1 9-inch deep dish Pie crust baked and cooled, homemade or store-bought, or Oreo/graham cracker crust
  • 360 ml Heavy cream at least 36% fat content
  • 285 g Dark chocolate chopped, 54% cocoa content
  • 4 large Egg whites fresh
  • 200 g Granulated sugar
  • 1 teaspoon Vanilla extract or vanilla bean paste
  • 1/4 teaspoon Salt

Equipment

  • 9-inch deep dish pie plate
  • Saucepan
  • Heatproof bowl
  • Stand mixer

Method
 

  1. Prepare your chosen pie crust. If using a homemade or store-bought crust, bake it according to instructions and let it cool. If using a no-bake crust, prepare it and set aside.
  2. Finely chop the dark chocolate and place it in a large bowl.
  3. Heat the heavy cream and vanilla in a saucepan over medium heat until scalding. Do not boil.
  4. Pour the hot cream over the chopped chocolate. Let it sit for one minute, then stir until the chocolate is fully melted and you have a smooth ganache.
  5. Reserve about 3/4 cup of the ganache for topping. Set both bowls aside.
  6. Create a double boiler by simmering 1-2 inches of water in a small saucepan over medium-low heat.
  7. In a heatproof bowl, whisk together the egg whites, sugar, and salt. Place the bowl over the simmering water, ensuring it does not touch the water. Whisk constantly until the mixture reaches 160°F (71°C) or feels smooth between your fingers.
  8. Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until glossy, stiff peaks form and the bowl is cool to the touch, about 10 minutes. If the bowl is still warm, let it cool completely.
  9. Gently fold the meringue into the larger bowl of cooled chocolate ganache in thirds, until just incorporated and no lumps remain.
  10. Pour the chocolate mousse into the prepared pie crust and smooth the top. Refrigerate for 10 minutes to set slightly.
  11. Pour the reserved ganache over the mousse and spread evenly. If the ganache is too thick, warm it gently in the microwave in 5-second increments.
  12. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight.
  13. Serve chilled. Top with chantilly cream if desired.

Notes

Ensure you use heavy cream with at least 36% fat content and real dark chocolate (not chips or candy bars) with at least 54% cocoa content for the best results. Using fresh egg whites is recommended over carton egg whites for better whipping. The pie crust should be for a 9-inch deep dish pie. The egg whites are safely cooked as they are heated to 160°F.

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