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Easy No-Bake Chocolate Mousse Pie with Oreo Crust

Close-up of a thick slice of chocolate mousse pie showing the airy filling and dark cookie crust.
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Make a rich, creamy, and light chocolate mousse pie without turning on your oven. This recipe uses a simple Oreo crust and a decadent homemade mousse filling.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup unsalted butter, melted
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream (for melting chocolate)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups cold heavy cream (for whipping)
  • 1/2 cup powdered sugar
  • 1 teaspoon unflavored gelatin powder
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • Optional: Whipped cream and chocolate shavings for topping

Instructions

  1. Prepare the crust: Combine the chocolate wafer crumbs and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the freezer for 15 minutes.
  2. Melt the chocolate: Place the chopped chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream until simmering, then pour it over the chocolate. Let it sit for 5 minutes, then stir until completely smooth. Stir in vanilla extract and salt. Let this mixture cool to room temperature.
  3. Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to absorb the water. Pour 1/4 cup of boiling water over the gelatin mixture and stir until the gelatin is fully dissolved and clear. Whisk this warm gelatin solution into the cooled chocolate mixture.
  4. Whip the cream: In a separate large bowl, beat 1 1/2 cups of cold heavy cream and powdered sugar with an electric mixer until stiff peaks form.
  5. Fold the mousse: Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold the lightened chocolate mixture into the remaining whipped cream until just combined and no streaks remain. Do not overmix.
  6. Fill and chill: Pour the 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 firm.
  7. Serve: Before serving, top the pie with additional whipped cream and chocolate shavings, if desired. Cut into slices and serve cold.

Notes

  • For a richer crust flavor, use Oreo cookies instead of chocolate wafers, leaving the cream filling intact when crushing.
  • Stabilize the topping whipped cream by adding 1 teaspoon of powdered sugar and 1/2 teaspoon of vanilla extract before whipping to stiff peaks.
  • If you prefer a darker chocolate flavor, substitute 4 ounces of semi-sweet chocolate with 4 ounces of bittersweet chocolate.

Nutrition

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