The idea behind this Dalgona Coffee Chocolate Mousse Pie is pretty simple, just like the coffee concept. Basic and easy ingredients that you hopefully have at home to make a rich, delicious and flavorful coffee chocolate pie.
It was once again, my smarty pants husband’s idea to make a Dalgona Coffee Chocolate Mousse Pie version of the recipe. He’s really good when it comes to thinking up new (or improved) versions of popular recipes. Hopefully this recipe is no acceptation to the traditional recipe that has swept the country.
We tried to keep a few things in mind when testing & creating this recipe:
- We truly wanted to keep it simple
- Easy ingredients that you hopefully have on hand or can find in your basic grocery stores
- Stay true to the Dalgona recipe as much as possible
- Have it be delicious and indulgent in flavor
- Be something that you would want to serve to your friends or family
Below is the easiest recipe we could create.
Please know if you have something on hand (like a pre-made pie crust) by all means, use that! Or if you have a graham cracker or Oreo pre-made crust, use that! We did not, so we used my Mom’s homemade pie crust recipe that never disappoints, and only uses a minimal amount of ingredients. I’m including it in this post with the recipe below.
Dalgona Coffee Chocolate Mousse Pie
Ingredients
- HOMEMADE (SINGLE) CRUST
- 1 1/3 cup flour (or bread flour)
- dash of salt
- 3 Tablespoons Milk
- 1/3 cup Canola Oil or Light tasting Olive Oil
- CHOCOLATE MOUSSE FILLING
- 1 5.9 oz Large INSTANT Chocolate Pudding
- 2 cup Whipping Cream
- 1/2 cup Milk or Almond Milk (whichever you prefer)
- tub Whipped Cream
- DALGONA COFFEE MIXTURE
- 2 teaspoons Instant Coffee (such as Foldgers)
- 1 teaspoon brown sugar
- 2 teaspoons sugar
- 4 oz HOT water
- TOPPINGS
- 1 tub whip cream or cool whip
- handful mini or regular chocolate chips
Instructions
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FOR THE SINGLE CRUST
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Grease a pie plate, and preheat your oven to 425*
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In mixing bowl, mix all your pie curst ingredients together.
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Your dough should not be too wet or too dry. If you need to add an extra wet ingredient, add a few drops of oil at a time.
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Roll it out between parchment paper or on a well floured surface. It will not handle like normal pie dough recipes, but trust me, it's delicious.
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Poke holes in the bottom of the dough once you've placed in a pie plate. Add foiled wrapped beans or pie weights to the dough before baking.
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Bake for 7-8 minutes, until pie crust is baked.
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- CHOCOLATE MOUSSE FILLING -
so easy!
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In a mixing bowl, mix your instant chocolate pudding, whipping cream and milk until mixed together with a mixer. You want a stiff consistency, but if you feel like you need to add more milk, go ahead.
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Fill your (cooled) baked pie crust with your Chocolate Mousse mixture. At this time you may add the tub of whip cream and refrigerate. You can do this the day of or you may do this the day before you serve.
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DALGONA COFFEE MIXTURE TOPPING
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In a blender, add your instant coffee, brown & white sugar + your hot water. Blend on a 3 or 4 setting for about 4-5 minutes. The brown sugar will turn the coffee mixture into a creamy light brown consistency.
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Once your coffee mixture as blended and soft peaks are formed, immediately pour into an air tight container & place in the freezer for about 20-30 minutes.
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After 30 minutes or so, get your pie and the chocolate mousse filling, plus your whipped cream and quickly add your Dalgona Coffee Mixture and spread on top of the 2 layers of mousse and whip cream.
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Add Chocolate Syrup and/or Chocolate Chips and serve immediately.
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Store remaining pie in the freezer.
This pie is basically 5 easy layers.
- pie crust
- chocolate mousse
- whip cream
- Dalgona coffee mixture
- toppings
If you have to make your pie crust from scratch, just remember it’s bakes in about 8 minutes. Super fast.
The Chocolate Mousse is made out of 3 ingredients!!!!
A tub of whip cream – can’t get any easier than that.
All of the above steps can be done a day ahead of time, and store in your fridge.
The Dalgona Coffee mixture is basically pretty easy. You just let your blender do all the work.
The toppings are the funnest part to add.
***Don’t forget to freeze your Dalgona Coffee Mixture once you have blended it for about 30 minutes in an air tight container. We went ahead and placed the pie with the Chocolate Mousse & whip cream in the freezer at the same time. Just to keep them both nice & cool.***
This Dalgona Coffee Chocolate Mousse Pie would be perfect for Spring & Summer because it’s cool & refreshing.
