Chocolate Cinnamon Mousse Pie

Chocolate Cinnamon Mousse Pie

Prep Time

30 minutes

Cook Time



8 people

This pie came from a family recipe and was perfect for illustrating The Food Channel’s Chocolate Trends report. The report calls out the combination of chocolate and cinnamon as popular for a variety of reasons–chief among them, the great taste! Try it and see for yourself.

Mexican vanilla offers a stronger flavor that makes this cream pie unusual. But if you don't have Mexican vanilla on hand you can substitute an equal amount of vanilla extract.


  • 30 chocolate wafers
  • 1/4 cup butter, melted
  • 1/2 teaspoon cinnamon
  • 12 ounces semi-sweet chocolate morsels
  • 1 1/2 cup whipping cream
  • 1 tablespoon Mexican vanilla
  • 2-4 tablespoons powdered sugar
  • 1/2 cup whipping cream (optional, for topping)
  • 1 tablespoon powdered sugar (optional, for topping)


  • 1 Crust:
  • 2 Crush cookies in blender or food processor until only small crumbs remain.
  • 3 Mix in butter and cinnamon.
  • 4 Process until thoroughly blended.
  • 5 Press mixture into pie plate.
  • 6 Bake at 350 degrees for 8-10 minutes. Cool crust to room temperature.
  • 7 Filling:
  • 8 Melt chocolate and 1/2 cup whipping cream in microwave in 30-60 second intervals. Stir between heating cycles.
  • 9 Add vanilla and allow to cool.
  • 10 Whip cream in separate mixing bowl until stiff. Add powdered sugar and ensure that it’s thoroughly blended.
  • 11 Carefully fold whipped cream into cooled chocolate mixture.
  • 12 Spoon into pie shell and gently press into place using spoon or knife.
  • 13 Cover with a bowl, and cool in refrigerator at least overnight.
  • 14 Topping (Optional):
  • 15 Whip cream and sugar as previously described. Spread topping over the center of the pie, or use a pastry bag to pipe 1/2 inch stars across the top.



It may be Hot and Spicy Food Day, but at The Food Channel, every day is a celebration of the many different flavors and spices (…)

More TFC