S’mores Mousse Pie

GUYYYYSSSSSS! I made the most amazing dessert. New favorite for SURE. 

This pie is a MESS. It’s amazing I got a piece of pie out this clean to snap some pictures of. (Third time’s the charm!) It’s a total disaster. Sticky, messy, hard to keep together. Somehow I keep winding up with it all up my hands. I actually wound up licking chocolate mousse off my forearm several times while taking these pictures.

Oh-so-fitting for a s’mores mousse pie. Honestly. I wouldn’t have it any other way.

It is decadent and heavenly and crazy good. Creamy incredible chocolate mousse folded with fluffy vegan ricemellow creme (think marshmallow fluff, but I swear it’s even better) and thrown into a graham cracker crust. Everything you love about s’mores.

I. am. hooked. I’ll be making this again and again.

It only took a few minutes to come together, it will last and last in the fridge, and a small splurge-worthy slice is the most incredible dessert. Even Preston is satisfied with just a pretty small piece. Alright, and he usually has to finish off mine too 🙂 But I made this pie on Sunday and we still have more than half left! That’s saying a lot in my house… 😉

S’mores Mousse Pie

2015-02-23 12:05:15

Serves 10

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Ingredients

1. 1 can coconut cream
2. 1 1/2 C semi-sweet (or bittersweet) chocolate chips
3. 2 C ricemellow creme
4. 1 store-bought vegan graham cracker crust

Instructions

1. Chill the can of coconut cream (overnight is best.) Take it out, scoop out all the cream and leave any residual liquid in the bottom of the can (don’t throw that deliciousness out – add it to your next smoothie!) Using a hand mixer, beat the coconut cream until light and fluffy.
2. Melt the chocolate chips in a double boiler or in 30-second increments in the microwave. Take out and allow to cool for several minutes. (It will melt the coconut cream if you combine them too soon.)
3. Add melted chocolate to the coconut cream and beat until it’s all smooth and mousse-like.
4. Gently fold in the ricemellow creme. It is a lot thinner than the mousse will be so it might seem difficult to fold in, but leaving some big globs of the creme is actually really fun in the pie.
5. Pour into the pie crust and smooth the top out.
6. If you like, top with more ricemellow creme and torch the top.

nutrition facts

1. Calories: 214; Calories from Fat: 101; Total Fat: 11.2g; Saturated Fat: 8.3g; Sodium: 17mg; Potassium: 63mg; Total Carbohydrates: 28.9g; Dietary Fiber: 0.7g; Sugars: 22.2g; Protein: 1.9g

Flora Foodie https://florafoodie.com/

Happy s’more-ing!