Chocolate Almond Mousse Pie Recipe

Prepare and bake crust

Preheat the oven to 350°F (175°C). In a medium bowl combine 1.5 cups graham cracker crumbs, 1/2 cup finely chopped toasted almonds, 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Pour in 6 tablespoons melted butter and stir until mixture holds together when pressed. Press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish (use the bottom of a measuring cup for an even compact layer). Bake for 10 minutes to set and lightly brown. Remove from oven and let cool completely on a wire rack while you prepare the filling.

Melt chocolate and make ganache base

Place 8 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan combine 1/2 cup whole milk and 1/2 cup heavy cream; heat until just simmering (bubbles form around edges), then pour over the chopped chocolate. Let sit 1 minute, then whisk until smooth. Stir in 1 tablespoon unsalted butter, 1 teaspoon vanilla extract and 1/4 teaspoon almond extract until incorporated. Set aside to cool slightly.

Temper egg yolks

In a separate bowl whisk 3 egg yolks with 2 tablespoons granulated sugar until slightly thickened and pale. Slowly drizzle about 1/4 cup of the warm chocolate mixture into the yolks while whisking constantly to temper. Then gradually whisk the tempered yolk mixture back into the remaining chocolate mixture until fully combined.

Cook custard gently (optional, for safety)

Return the combined chocolate-yolk mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170–175°F / 77–80°C) — do not boil. Remove from heat and let cool to room temperature, stirring occasionally so it remains smooth.

Whip cream

In a chilled bowl beat 1.5 cups cold heavy cream with 1 tablespoon confectioners' sugar (optional) until soft peaks form. Be careful not to overbeat; you want light, billowy whipped cream.

Fold to make mousse

When the chocolate custard is cooled to roughly the temperature of the whipped cream (or slightly warmer), fold one-quarter of the whipped cream into the chocolate to lighten it, using a rubber spatula. Then gently fold in the remaining whipped cream in two additions until no streaks remain and mixture is homogenous and airy. Scrape the mousse into the cooled crust, smoothing the top with an offset spatula. Tap the pie gently on the counter to remove any large air pockets.

Chill to set

Cover the pie loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until the mousse is set and sliceable.

Make whipped topping

About 20–30 minutes before serving, chill a medium bowl and beaters. Pour 1/2 cup heavy cream into the chilled bowl, add 1 teaspoon confectioners' sugar and whip to soft peaks. Dollop or pipe the whipped cream onto the chilled mousse pie as desired.

Garnish and serve

Sprinkle 1/4 cup toasted almond slices over the top and finish with fine chocolate shavings or a dusting of 1 teaspoon cocoa powder. For clean slices, run a sharp knife under hot water, dry it, and make each cut in a single steady motion. Serve chilled.