Orange-Chocolate Mousse Pie

orange-chocolate-mousse-pie Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine


  • 7 chocolate graham crackers
  • 4 teaspoons light butter, melted
  • Cooking spray
  • 3 teaspoons orange zest
  • 2 tablespoons fresh orange juice (about 1 orange)
  • 2 tablespoons Grand Marnier
  • 1 envelope unflavored gelatin
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 3/4 cup unsweetened cocoa
  • 1/3 cup semisweet chocolate, melted
  • 3 cups frozen fat-free whipped topping, thawed, plus additional for garnish
  • Orange zest for garnish


1. Finely grind crackers in food processor. Remove to bowl. Add butter; mix well.

2. Coat 9-inch springform pan with cooking spray; press crumbs into bottom. Bake at 350º for 10 minutes. Remove and cool.

3. Combine orange zest, juice, and liqueur in microwave-safe dish. Add gelatin; set aside, 10 minutes. Microwave on HIGH, 20 seconds.

4. Combine mixture and next 5 ingredients in bowl. Beat till smooth. Add 3 cups whipped topping; beat until color is uniform. Pour mixture into crust, cover; chill 3–4 hours. Serve with whipped topping and orange zest, if desired.

    Prep: 15 minutes; Cook: 10 minutes, plus 3–4 hours in the refrigerator.
  • Yield: Makes 12 servings (serving size: 1/12 of the pie)

Nutritional Information

Calories per serving: 259
Fat per serving: 7g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 9g
Carbohydrate per serving: 40g
Fiber per serving: 2g
Cholesterol per serving: 16mg
Iron per serving: 1mg
Sodium per serving: 229mg
Calcium per serving: 164mg

This Recipe Is

Terry Conlan