Chocolate Mousse Pie is an easy, no-bake dessert. This decadent pie has layers of Oreo cookie crust, chocolate mousse, and whipped cream – no raw eggs necessary!
Chocolate mousse pie is a rich, no bake pie that’s so easy to make! This quick recipe uses a shortcut recipe to replace raw eggs in the filling.
The result is a decadent pie with layers of Oreo cookie crust, chocolate mousse filling, and lightly sweetened whipped cream. If you’d like to see step-by-step photos showing how to make the pie, you can find the photos below.
How to make chocolate mousse pie
Step 1: To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
Step 2: Cook over low heat, stirring constantly, until melted and well-combined.
Step 3: Remove from heat, and cool completely.
Step 4: In a large bowl, beat whipping cream, powdered sugar, and vanilla together to soft peak stage.
Step 5: Remove 2 cups of whipped cream and reserve for the topping.
Step 6: Fold remaining whipped cream into cooled chocolate mixture.
Step 7: Spread over Oreo crust.
Step 8: Add the reserved whipped cream, and spread to smooth whipped cream.
Step 9: Chill for at least 30 minutes, or until ready to serve.
Recipe Tips!
- If you’d like hints on making whipped cream, you can find tips for making whipped cream here.
- The pie isn’t super sweet. If you’d like it to be sweeter, use milk chocolate or add more powdered sugar to the whipped cream.
- If you’re using a premade Oreo pie crust, you may find that you have a little extra filling and whipped cream.
- I shave a little chocolate over the top for looks and for a little bit of texture. It’s optional but delicious.
Storage
Store any leftover chocolate mousse pie, covered, in the refrigerator. The pie will keep for about 3-4 days when properly stored in the fridge.
More chocolate mousse recipes!
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Chocolate Mousse Pie
Ingredients
- 1 ½ cups mini marshmallows
- 8 ounces semisweet baking chocolate chopped
- 1/2 cup milk
- 2 ½ cups cold heavy cream
- ¼ cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 Oreo crust store-bought or homemade
Instructions
- To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
- Cook over low heat, stirring constantly, until melted and well-combined.
- Remove from heat, and cool completely.
- In a large bowl, beat whipping cream, powdered sugar, and vanilla together to soft peak stage.
- Remove 2 cups of whipped cream and reserve for the topping.
- Fold remaining whipped cream into cooled chocolate mixture.
- Spread over Oreo crust.
- Add the reserved whipped cream, and spread to smooth whipped cream.
- Chill for at least 30 minutes, or until ready to serve.
Notes
- If you’d like hints on making whipped cream, you can find tips for making whipped cream here.
- The pie isn’t super sweet. If you’d like it to be sweeter, use milk chocolate or add more powdered sugar to the whipped cream.
- If you’re using a premade Oreo pie crust, you may find that you have a little extra filling and whipped cream.
- I shave a little chocolate over the top for looks and for a little bit of texture. It’s optional but delicious.
- Nutrition values are estimates.Â
Nutrition
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