Nutella Mousse Pecan Pie Recipe

Rich, creamy chocolate mousse pie is a perfect treat for everyone who likes mousse and chocolate. Deep, decadent mousse is nestled in a chocolate coated chocolate cookie crust and topped with a light, fluffy whipped cream cloud. So simple to make it’s silly!

Servings 8-10


For the pecan crust:

  • 1 1/4 cups graham cracker crumbs
  • ¼ cup pecans
  • ¼ cup confectioner’s sugar
  • 6 tablespoons butter, softened

For the Nutella mousse:

  • 1 ¼ cup Nutella hazelnut spread
  • 2 cups heavy whipping cream
  • 2 large egg whites
  • 1 ½ tablespoons sugar



To make the crust:

  • In a bowl, combine crumbs, pecans, confectioner’s sugar, and butter. Press batter into a 9-inch pie dish. Press the crumbs evenly into the bottom and sides of the plate.
  • Place in the freezer for 15 minutes (of 45 minutes in the refrigerator if you are not in a hurry).

To make the Nutella mousse filling:

  • Place the heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
  • Whisk on high speed until peaks form (1-2 minutes). Set aside.
  • Whisk the whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 1 ½ tablespoon sugar and continue to whisk until stiff peaks form (2 to 3 minutes).
  • Add Nutella to the whipped cream and beat on high to incorporate (30 sec), then apply the egg whites and whisk to combine.
  • Pour the mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 4 hours or preferably overnight.
  • Slice with a sharp knife warmed in hot water to make slicing easier.


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