No Bake Chocolate Mousse Pie
Rich, creamy No Bake Chocolate Mousse Pie is the best way to end the summer. Deep, decadent chocolate mousse is nestled in a chocolate cookie crust and topped with a light, fluffy whipped cream cloud. So simple to make it’s silly!
Chocolate Mousse Pie
It’s summer. it’s steaming hot, my hair is six feet wide and everything is sticky with humidity even in the air conditioned refuge of my house.
You may not be thinking about baking pies and that’s why I made the best one yet. Let’s talk about this No Bake Chocolate Mousse Pie recipe…plain and simple.
I grew up in a food loving family and Chocolate Mousse Pie was a big favorite in our house. I don’t think anyone in the family made it, I THINK it came from a Pellman’s box but I could totally be mistaken.
What I do know for sure is it was my most favorite of the chocolate pie recipes in the whole pie world. It’s made of a crushed chocolate cookie crust filled with fluffy Chocolate Mousse and topped with whipped cream, it’s simply heaven in a pie plate.
How To Make Chocolate Mousse Pie
It’s so easy to make this No Bake Chocolate Pie recipe because it’s really just an assemble and chill in the fridge situation. It all starts with the BEST Chocolate Mousse recipe which is totally simple and it’s made from scratch!
- Make the Crust – Crush the chocolate cookie wafers or chocolate sandwich cookie thins in a food processor. Mix with the butter and press into a pie plate.
- Make the Filling – Make the chocolate mousse and pour into the prepared crust.
- Chill – Transfer the Pie to the refrigerator and chill for 4 hours or overnight.
- Top – Top the pie with the whipped cream and garnish with chocolate
We love to use our homemade stabilized whipped cream that is simply to die for.
It’s going to be hard not to eat all the chocolate mousse before you fill the crust….but, thankfully, there’s a lot of mousse so you can spare a spoonful or 10. I used the same chocolate mousse from this Death by Chocolate Layer Cake because…well, it’s the best ever.
How to Make in Advance
You can totally make this easy Chocolate Pie recipe in advance and stash it in the refrigerator for up to 2 days making this a party planning pie win! So great for Easter, July 4th, Christmas….just about any holiday or occasion, really.
Can you freeze Chocolate Mousse Pie?
You can easily freeze this chocolate pie recipe….assemble the pie as directed leaving out the whipped cream and then simply wrap tightly with plastic wrap. Cover with foil and freeze your chocolate pie for up to 2 months.
When you’re ready to serve, allow the pie to thaw in the fridge for 24 hours then top with the whipped topping and chocolate shavings.
How to Store
Store leftover pie in the refrigerator for up to 48 hours.
You’ll need to wait a bit before you can actually dig into your No Bake Chocolate Mousse Pie but it’s totally worth the wait, I promise. Like this chocolate pudding….wasn’t that worth the wait, too? Because I know you tried it already….right?
More Easy Pie Recipes
- Easy Frozen Mudslide Pie Recipe
- Deep Dish Pumpkin Pie
- The VERY BEST Apple Pie
- How to make the BEST Pie Crust
- Fresh Strawberry Pie Recipe
- No Bake Banana Split Pie
- Classic Double Crust Cherry Pie
Want even more easy recipe inspiration? Follow us over on Instagram!
Get the Recipe: No Bake Chocolate Mousse Pie Recipe
Ingredients
For the Crust
- 9 ounces chocolate wafer cookies, crushed into fine crumbs (Oreo thins or your favorite chocolate cookie works well, too.)
- 5 tablespoons salted butter, melted
- 6 ounces semi sweet chocolate, melted
For the Chocolate Mousse
- 6 ounces semisweet chocolate, broken into 1/2-ounce pieces
- 1 1/2 cups heavy cream
- 3 egg whites
- 2 tablespoons sugar
For the Whipped topping
- 1/4 cup confectioners sugar
- 1 cup heavy cream
- chocolate shavings, for garnish
Equipment
- 1 hand mixer
- 1 pie plate
Instructions
For the Crust
- In a medium bowl, stir together the cookie crumbs and butter until moistened. Press the mixture evenly into a 9 inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
- Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.
For the Chocolate Mousse Filling
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
- Allow the chocolate to melt slowly, about 9 to 10 minutes.
- Remove from the heat and stir until smooth keep at room temperature until needed.
- Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
- Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
- Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
- Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream.
- Fold all together gently but thoroughly.
- Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.
For the Whipped Cream Topping
- In a medium bowl, beat the confectioners’ sugar and cream together with an electric mixer until stiff peaks form.
- Spread the whipped cream over the top of the pie.
- Garnish with chocolate shavings, if desired.
- Chill for 30 minutes or overnight.
- Slice with a sharp knife warmed in hot water to make slicing easier.
32 Comments on “No Bake Chocolate Mousse Pie”
I think I will use either a regular crust or graham cracker crust… I always put the graham crust in the oven for about 10 min to allow the butter to bake into the crust and it holds it together…. I dont get to town much but would have to buy the choc cookies/wafers to make it to this recipe but I find the graham crust usually does well as a substitute… Cant wait to make this…..
Chocolate sandwich cookies work well, too but are much sweeter. The graham cracker crust is a great substitution, as well.
Easy, flavorful, actually LOVE the mousse portion. Would not spread chocolate on crust again. It made it difficult to cut and very hard to eat. I didn’t see anywhere that the pie should sit out a bit but maybe I missed it. Will make it again but would not add chocolate over crust but would drizzle chocolate over slices.
Thank you for your feedback! We do leave it out on the counter for about 30 minutes before slicing as the chocolate does harden a bit making it tough to cut through. A warm knife does help with easing through the chocolate layer.
The filling is amazing. I didn’t make the crust, but I bet that’s good too! So easy, so delicious!
Hi Jen! Thank you so much! I’m so glad you enjoyed it. We like the filling on it’s own, too!