This smooth, silky chocolate mousse pie has only two ingredients for the filling, and the crust is made out of crushed Trader Joe’s Joe-Joe’s cookies. This pie is a favorite in our house and tops the list of recipes requested from me.

If you’re not familiar with Joe-Joe’s cookies, they are Trader Joe’s version of classic Oreos.  They have all natural flavoring and no hydrogenated oils.  They come with a vanilla bean filling or a chocolate filling, and of course you know the holidays are here when Candy Cane Joe Joe’s make their limited appearance on the shelves and cause Trader Joe’s fans to stampede down the aisles.  You know who you are.

The crust here is easy – crush the cookies, mix with a bit of melted butter, and press into a pie dish.  The easiest and best way to crush the cookies is with a food processor.  I use my trusty classic Cuisinart that I’ve had for over 20 years.  When I first got it, I rarely used it (in fact Wona was the first one to use it, not me!).  I thought that food processors were a pain to take out, assemble, and clean.  But the truth is that they shorten lengthy tasks to just seconds and are a breeze to clean despite their multiple parts.  Once you get into the habit of using them, they’re a great timesaver.  If you’re like me and you’re slow to take out appliances unless you really need them, believe me that this recipe is worth it and the cleanup is a cinch.

The texture of the mousse filling is firm and smooth and silky, and it’s only two ingredients: semi-sweet chocolate chips and coconut cream (or milk). Trader Joe’s sells the whole spectrum of canned coconut milk, all the way from light coconut milk to thick coconut cream. This recipe works with any of them. The texture is a bit denser with coconut cream and cuts very easily into small slices; with light coconut milk, the mousse is still thick but a little light. I prefer it thick with coconut cream, but you can start in the middle of the road with regular coconut milk and see how you like it.

Chocolate Mousse Pie with Joe-Joe’s Crust


  • 28 Joe-Joe’s Cookies with Vanilla Bean filling (2 rows out of the package)
  • 1/4 cup melted unsalted butter (10-20 seconds in the microwave or low heat over the stove)


  • 1 (12 oz) bag Semi-Sweet Chocolate Chips
  • 1 (14 oz) can Coconut Milk (light or regular, or coconut cream)


  1. Preheat oven to 350° degrees F.
  2. Crush the cookies in a food processor.  Pulse the processor until the cookies are fine crumbs.  Pour in the melted butter and pulse till combined.  Press the crumbs firmly into an oven-safe pie dish.  I use a glass/cup to press and compact the crust.
  3. Bake the crust for 5-7 minutes.  Remove from oven and cool completely.
  4. Melt the chocolate on the stovetop or in the microwave. (Microwave for 1 minute and then in 30 second increments, stirring well in between until completely smooth and melted.  Do not scorch.)
  5. Pour the coconut milk into a blender and add the melted chocolate.  Immediately, blend until completely smooth (about 20-30 seconds).
  6. Pour filling into crust and chill for 4 hours or overnight in the fridge. Serve with whipped cream and strawberries (optional)

Serves 12
Prep and cooking time: 15-20 minutes, not including cooling/chilling time


This recipe appears in our cookbook “Cooking with Trader Joe’s: Dinner’s Done!”

Cooking with Trader Joe's Dinner's Done Cookbook