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No-Bake Oreo Chocolate Mousse Pie

A decadent slice of chocolate mousse pie featuring a dark crust, thick chocolate filling, and piped whipped cream topping.
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Make this easy, no-bake chocolate mousse pie featuring a rich, silky chocolate mousse filling set in a crunchy Oreo cookie crust, topped with homemade whipped cream.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs (about 28 cookies)
  • 6 tablespoons unsalted butter, melted
  • 12 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy whipping cream, divided
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • For Topping: 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: In a medium bowl, combine the Oreo cookie crumbs and melted butter. 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 Chocolate: Place the chopped chocolate in a heatproof bowl. Heat 1/4 cup of the heavy whipping cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until the chocolate is completely smooth and melted. Set aside to cool slightly.
  3. Make the Mousse Base: In a large bowl, beat the softened cream cheese, 1/2 cup powdered sugar, cocoa powder, and salt with an electric mixer until smooth. Beat in the cooled, melted chocolate mixture until fully combined.
  4. Whip Cream for Filling: In a separate, clean bowl, beat the remaining 3/4 cup heavy whipping cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  5. Fold Together: Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until no white streaks remain. Do not overmix; this keeps the mousse airy.
  6. Assemble and Chill: Pour the chocolate mousse filling into the chilled Oreo crust. Smooth the top with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the mousse is fully set.
  7. Prepare Topping: Just before serving, make the whipped cream topping. Beat 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until medium-stiff peaks form.
  8. Garnish and Serve: Spread or pipe the whipped cream topping over the chilled pie. Garnish with extra cookie crumbs or chocolate shavings if desired. Slice and serve immediately.

Notes

  • For the silkiest mousse, ensure your cream cheese is fully softened to room temperature before mixing.
  • To achieve a perfect set, do not rush the chilling time; the mousse needs several hours to firm up properly.
  • If you prefer a graham cracker crust, substitute 1 1/2 cups of graham cracker crumbs for the Oreo crumbs.

Nutrition

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