No Bake Chocolate Mousse Pie
This easy no bake chocolate mousse pie recipe 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. There's no need to turn on your oven to make this no bake dessert, and all the chocolate lovers in your life will be so impressed!
Equipment
- 1 9-inch pie pan
- 1 Electric hand mixer or stand mixer with the whisk attachment
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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 (¼ cup) + 75g (¾ cup)
- 240 grams heavy cream
- 1 teaspoon vanilla extract
- ⅛ 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 ¼ 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, ⅛ 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!
Notes
Carefully separate the egg whites from the yolks. If any yolk gets in the whites, they won't whip up.
Use bittersweet or dark chocolate, not milk or semi-sweet.
Storage: Store leftover pie in its pan in the refrigerator covered tightly with plastic wrap for 4-5 days.
Freezing: Once the filling is set, place the pie in the freezer for 2 hours until frozen solid. Cut into slices if desired. Wrap tightly with cling film, then wrap with aluminum foil. Place the slices in a freezer bag or freeze the whole pie for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Nutrition
Serving: 1sliceCalories: 508.4kcalCarbohydrates: 39.4gProtein: 6.7gFat: 36.9gSaturated Fat: 20.8gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 11.1gTrans Fat: 0.2gCholesterol: 144.6mgSodium: 163.3mgPotassium: 272.9mgFiber: 2.9gSugar: 27.6gVitamin A: 957.6IUVitamin C: 0.3mgCalcium: 62.8mgIron: 5.5mg
Tried this recipe?Let us know how it was!