Print

The Ultimate Easy No-Bake Chocolate Mousse Pie with Oreo Crust

A thick slice of decadent chocolate mousse pie with a dark Oreo crust, topped with cookie crumbles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a decadent, silky, and light chocolate mousse pie without turning on your oven. This recipe uses a simple Oreo crust and results in a rich, creamy filling perfect for any special occasion.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 28 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup cold heavy cream, for whipping
  • 1/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • Optional: Whipped cream and chocolate shavings for topping

Instructions

  1. Prepare the crust: Combine the Oreo cookie crumbs and melted butter in a medium bowl. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Melt the chocolate: Place the semi-sweet chocolate chips in a heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until the mixture is completely smooth. Stir in the vanilla extract and salt. Set aside to cool slightly.
  3. Make the mousse base: In a separate bowl, whip the remaining 1 cup of cold heavy cream with the powdered sugar and cocoa powder until stiff peaks form. This creates your airy base.
  4. Combine the mixtures: Gently fold about one-third of the whipped cream mixture into the slightly cooled chocolate mixture to lighten it. Then, gently fold the lightened chocolate mixture back into the remaining whipped cream until just combined. Do not overmix; you want to keep the filling airy.
  5. Fill and chill: Pour the chocolate mousse filling into the chilled Oreo crust. Smooth the top with a spatula.
  6. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
  7. Serve: Before serving, top the pie with homemade or store-bought whipped cream and a sprinkle of chocolate shavings, if desired. Slice and serve cold.

Notes

  • For an even richer flavor, substitute half of the semi-sweet chocolate chips with bittersweet chocolate chips.
  • If you do not have Oreo cookies, you can substitute with graham cracker crumbs mixed with 1/4 cup sugar and 6 tablespoons melted butter for a buttery crust.
  • This is an excellent make ahead dessert; it holds well in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingbyjade.com/chocolate-mousse-pie-recipe-easy-no-bake/