Orange-Chocolate Mousse Pie

Prep: 15 minutes; Cook: 10 minutes, plus 3–4 hours in the refrigerator.


Makes 12 servings (serving size: 1/12 of the pie)

Nutritional Information

Calories 259
Fat 7 g
Satfat 4 g
Monofat 2 g
Polyfat 0.0 g
Protein 9 g
Carbohydrate 40 g
Fiber 2 g
Cholesterol 16 mg
Iron 1 mg
Sodium 229 mg
Calcium 164 mg


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.


Terry Conlan,

Lake Austin Spa Resort, Austin, Texas,

October 2007
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