I started this recipe with the hopes of developing a super simple fudge that was very approachable for anyone to make. Simple ingredients. Simple process.
Then … but THEN … I tested the batter and realized it was just too magical to not create a masterpiece out of it. Somehow, as if the divine heavens of recipe making struck me in my quiet little mind I began putting together this chocolate mousse pie.
It’s a really special recipe, to me, because it reminds me so much of my mom. Her favorite dessert of all time is chocolate mousse pie. I’ve never attempted it before–mostly because the mousse part never makes it to the pie part–and so I’m glad that it accidentally came to life here.
My grandma always makes two pies on special occasions: one strawberry pie and one chocolate mousse pie. The strawberry pie is for my dad, who slurps it up like a giddy little boy, and the chocolate mousse pie is for my mom, who moans in contentment upon her first bite.
When I took my first bite of this pie I heard myself let out the same moan my mom does when she eats her chocolate mousse pie back home. And then I knew: this is a keeper. Now, if only I could get it to my mom so she could have it for herself.
The best part about this pie …? (besides the super romantic and nostalgic part) It’s SO easy. It’s easy, approachable, requires no special skill or ingredient (except cacao, if you don’t already have it).
Also, it’s delicious.
And, as many of you know, any time my SO approves of a dish I consider it a victory. But what about naming it as his top 5 favorites … Yup. It’s so a winner.
Basic Pecan Crust:
2 cups pecans, soaked overnight
5-6 medjool dates, soaked 20 minutes
Drain the pecans and place them in a food processor and pulse a few times to break down. Drain the dates, peel the skin off (if you’d like), pit, and then add them to the processor and pulse again until you have a crumbly mixture. (don’t over process or else it will be mushy … nobody likes mushy)
Add everything to a food processor and process until completely smooth.
Coconut Whipped Cream:
1 can coconut milk, fat only
1/4 cup sucanat, blended fine
Put the can of full fat in coconut milk into the fridge (all the way to the back, where it’s nice and cold). When you’re ready to use it open it up and scrape the hard coconut fat off and put into a bowl. Save the liquid for another use (smoothie??). Add the sucanat and mix well. If you have a mixer … USE IT! It’s important to make it smooth like whipped cream.
1 banana, sliced
1/4 cup pecans, chopped
1/4 cup cacao nibs
1/4 cup coconut shreds
Press the crust down into your pie dish and place in freezer while you work on the mousse.
Make the mousse and then pour over the crust. Place back into the freezer.
Place the banana slices over the top of the mousse until there is a single layer of banana slices.
Let freeze for a few hours, at least, until everything is fully set.
When you are ready to serve, dump the coconut whipped cream onto the top mousse layer and spread out. Top with chopped pecans, cacao nibs, coconut shreds … whatever!
SO good. Please please please make this and tell me what you think!!