This no bake chocolate mousse pie is light and airy yet rich and decadent! It has a buttery, thick Oreo crust, silky chocolate mousse filling, and a fluffy cloud of whipped cream with chocolate curls on top.
If you're looking for a stunning, delicious no bake dessert that isn't ice cream, you've found it! This no bake chocolate mousse pie has a luscious, creamy chocolate mousse filling and a mountain of whipped cream on top of an Oreo crust.
This is a super easy recipe to make that looks impressive enough to serve at your next dinner party or other celebrations. You can make the crust ahead of time to speed up the process too!
For more no bake desserts, make this cocoa powder mousse, dulce de leche mousse, coffee mousse, strawberry icebox cake, and black forest ice cream.
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Why You'll Love This Recipe
- Easy no bake dessert- You don't need to turn on the oven to make this no bake pie, making it a perfect Summer dessert!
- Oreo crust- Like my white chocolate Oreo cheesecake, vegan Oreo pie, and chocolate ganache cheesecake, this recipe has a super buttery, crunchy, chocolatey homemade pie crust made with milk's favorite cookie!
- Decadent yet light chocolate filling- Dark chocolate and egg yolks create a super rich and decadent chocolate custard, but the whipped egg whites make it fluffy and airy.
Key Ingredients
For quantities and full instructions, see the recipe card below.
- Oreo cookies- These are for the chocolate cookie crust! Use regular Oreos, not Double Stuf.
- Melted butter- Melted butter helps bind the Oreo crumbles together. Use unsalted butter to control how salty your pie is.
- Egg yolks- The mousse starts with a custard made with egg yolks. The eggs have to be room temperature, so take them out of the fridge 1-2 hours before you start.
- Granulated sugar-ย Divide your sugar to sweeten the custard and whipped egg whites.
- Heavy cream-ย There is heavy whipping cream in the custard base and in the homemade whipped cream. It should be room temperature for the custard but cold for the whipped topping.
- Dark chocolate- For this recipe you have to use dark or bittersweet chocolate. Semisweet chocolate and milk chocolate don't have as much cacao, so the mousse won't set up properly. You can use dark chocolate chips or chopped dark chocolate bars.
- Egg whites-ย Whipped egg whites create a fluffy meringue that is folded into the chocolate custard to make the mousse light and airy. This recipe uses French meringue, so you don't need a double boiler. Use pasteurized eggs with no surface cracks so you don't get sick! To be extra careful, wash the egg shells with antibacterial soap before using to kill any bacteria that might be on them.
Ingredient Substitutions
- Oreo cookies: You can substitute graham crackers to make the pie with a classic graham cracker crust. You can also make the crust with Nilla wafers, Biscoff cookies, or other Oreo flavors.
- Heavy cream:ย Canned coconut cream is the best substitute for heavy cream. Make sure the solid and liquid parts are evenly mixed. A cup of cream is enough for the whipped topping.
Step by Step Instructions
Step 1: Pulse the Oreos to a fine crumb in a food processor. Then mix the cookie crumbs and melted butter together in a large mixing bowl until well combined.
Step 2: Pour the Oreo mixture into a deep 9-inch pie dish, pressing it into the bottom and up the sides of the pan. A springform pan works if you don't have one! Place the crust in the freezer while you make the filling.
Step 3: Whisk the egg yolks and ยผ cup sugar in a medium bowl until pale yellow.
Step 4: Next, heat heavy cream, vanilla extract, and salt in a medium saucepan until it begins to bubble around the edges. Don't let it boil!
Step 5: Once the cream is hot, slowly pour it into the egg mixture while whisking to temper the egg yolks. This lightly cooks them but keeps them creamy.
Step 6: Return the custard to the saucepan. Add the chocolate and whisk over low heat, stirring often until the chocolate melts and the mixture thickens, coating the back of a spoon. Remove the pan from the heat and let it cool completely.
Step 7: In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer, beat the egg whites and remaining sugar on medium-high speed until it reaches stiff peaks.
Step 8: Gently fold the meringue into the cooled chocolate custard in 2 additions until no white streaks remain. Be careful not to deflate the mixture!
Step 9: Pour the filling over the crust. Spread into an even layer, then cover with plastic wrap and place in the refrigerator for at least 4 hours to set.
Step 10: Right before serving, make the whipped cream by whipping cold heavy cream and powdered sugar until it reaches stiff peaks.
Step 11: Dollop the prepared whipped cream on top of the pie and garnish with chocolate shavings.
Expert Baking Tips
- Carefully separate the egg whites. If any egg yolks get in whites, the whites won't whip up properly. To separate them, crack your egg over a large bowl. Gently push your thumbs into the crack, dividing the shell in half. Let the whites drip into the bowl below. Carefully transfer the yolk back and forth between the shells so it doesn't break, then gently place it in a separate small bowl. Repeat with the 3 remaining eggs.
- Don't overwhip the egg whites and cream. Whip the egg whites and also the heavy cream until stiff peaks just form. They'll both go from liquid, to foamy, to soft peaks (peaks that droop on the ends), to stiff peaks (peaks that stand up on the ends). If you go further, the cream will curdle and the egg whites will deflate!
- Assemble right before serving. If you assemble the pie too early, the whipped cream can sag and get liquidy again.
How to Store
Store leftover chocolate mousse pie in its pan in the refrigerator covered tightly with plastic wrap. It stays fresh for 4-5 days.
Freezing Instructions
Once the pie sets up in the fridge, place the pie dish in the freezer for 2 hours or until the filling is frozen solid. After that, you can cut it into slices if desired.
Wrap the slices or the entire pie tightly with cling film, then wrap with aluminum foil to prevent freezer burn. You can place the slices in a freezer bag or freeze the whole pie as-is for up to 3 months.
Frequently Asked Questions
Yes! The best way is to make the crust 2-3 days before serving. Just store it in the freezer wrapped in plastic wrap until you're ready to make the chocolate filling.
Yes! You can use a store-bought Oreo cookie crust or bake up a regular pie crust and let it cool completely. I highly recommend making your crust from scratch though. It tastes so much better!
If you whip the heavy cream too much, it can split or curdle and get grainy. To fix this, drizzle in heavy cream 1 teaspoon at a time as you mix on low speed. Eventually it will be smooth again!
More Cake and Pie Recipes to Try
๐ Recipe
No Bake Chocolate Mousse Pie
Equipment
- 1 9-inch pie pan
- 1 Electric hand mixer or stand mixer with the whisk attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Oreo Cookie Crust
- 20 Oreo cookies
- 56 grams unsalted butter melted
Chocolate Mousse Filling
- 4 egg yolks room temperature
- 100 grams granulated sugar divided, 25g (ยผ cup) + 75g (ยพ cup)
- 240 grams heavy cream
- 1 teaspoon vanilla extract
- โ teaspoon salt
- 198 grams dark chocolate bars or chips
- 4 egg whites
Whipped Cream
- 240 grams heavy cream cold
- 2 tablespoon powdered sugar
Instructions
Oreo Cookie Crust
- Add the Oreos to a food processor and pulse to a fine crumb. Pour in a large mixing bowl, add melted butter, and mix until combined.20 Oreo cookies, 56 grams unsalted butter
- Press the Oreo mixture into the bottom and up the sides of a 9-inch pie dish, packing it in with a small measuring cup. Place in the freezer to set while you make the mousse.
Chocolate Mousse Filling
- Whisk the egg yolks and ยผ cup sugar in a medium bowl until the color is pale yellow.4 egg yolks, 100 grams granulated sugar
- Next, heat heavy cream, vanilla, and salt in a medium saucepan on medium-low heat until it begins to bubble around the edges. Don't let boil.240 grams heavy cream, 1 teaspoon vanilla extract, โ teaspoon salt
- Once the cream is hot, slowly pour into the egg yolk mixture while whisking to temper them.
- Return the custard to the saucepan. Add chocolate and whisk over low heat until it thickens and coats the back of a spoon. Remove from the heat and let cool completely.198 grams dark chocolate
- In the bowl of a stand mixer fitted with a whisk attachment or an electric hand mixer, beat the egg whites and remaining sugar for 2-3 minutes until there are stiff peaks, creating a meringue.4 egg whites, 100 grams granulated sugar
- Gently fold the meringue into the cooled custard in 2 additions until no white streaks remain. Don't overmix.
- Pour the filling over the pie crust. Cover with plastic wrap and set in the refrigerator for at least 4 hours to set.
Whipped Cream
- Add cold heavy cream and powdered sugar to the bowl of a stand mixer or hand mixer. Whip on medium high speed until stiff peaks form.240 grams heavy cream, 2 tablespoon powdered sugar
- Remove the plastic wrap from the pie. Dollop the whipped cream on top and garnish with chocolate curls. Slice and enjoy!
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