Orange-Chocolate Mousse Pie

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

Yield: Makes 12 servings (serving size: 1/12 of the pie)
Recipe from Health

Nutritional Information

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


  • 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. 1. Finely grind crackers in food processor. Remove to bowl. Add butter; mix well.
  2. 2. Coat 9-inch springform pan with cooking spray; press crumbs into bottom. Bake at 350º for 10 minutes. Remove and cool.
  3. 3. Combine orange zest, juice, and liqueur in microwave-safe dish. Add gelatin; set aside, 10 minutes. Microwave on HIGH, 20 seconds.
  4. 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.
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