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”
My pie looked nothing like this. I am an experienced baker/cook. The chocolate firms up into small specks and doesnt incorporate well. I would be interested to know how they achieved the pie in the pictures. Even the one they mixed up doesnt look the same. Taste is good.
It sounds like (and I’m just guessing because I wasn’t in your kitchen while you made it) you didn’t melt the chocolate enough OR you didn’t use a high quality chocolate. We have made this recipe so many times I lost count and it always turns out the same.
Can the pie itself be made the night before I need it?
Yes! It’s actually great for making in advance.
This pie was such a hot mess; not enough butter to hold the crust together, so the sides just crumbled. The melted chocolate on the bottom made it so rock hard, people we’re having to pick it up with their fingers and eat it like chocolate bark; chocolate/fudge sauce may have been better. The mousse was good, but used up more dishes and took more steps than another mousse recipe I prefer. The taste was great, but won’t be making this one again.
I’m so sorry you had difficulty making this pie. I’ve tested the recipe a number of times and never had an issue with the crust holding up, the chocolate being too thick to cut through or the mess of making a standard, classic mousse. I’ll retest again but many readers have made this pie with great success. The addition of using a hot fudge sauce does sound lovely but the regular melted chocolate is to keep the crust from getting soggy and falling apart.
This is one gorgeous pie Kellie! Who could resist a big slice of this chocolate creation … not me!
Thank you!
Made it this weekend and it was delish! I added a little cayenne pepper to the chocolate 🙂 I also only made thge mousse part and served it in glass dessert cups. Would definitely make it again. (Bought the pasteurized egg whites from Aldi)
Love the addition of the cayenne! And ALDI is a treasure trove of ingredients!
This was AMAZING. It was good the day of, and also good a few days later. The crust stayed crisp in the refrigerator and it was SO enjoyed by all my family. Thank you for a great chocolate cream pie!
Hi there, this piece looks absolutely amazing!
Sorry for the silly question, but when you say chocolate wafer, do you mean the layered wafers with the filling in between the layers?
Thanks so much 🙂
It’s the Nabisco chocolate wafer cookies, they’re just plain chocolate cookies.
I made this for my lunch party and it was amazing. It really was.
Thank you so much, Darcia! It’s been of favorite of mine for years and I, finally, got to share it with all of you. So glad you liked it!
I’d like to dig into a slice of this right now. Looks perfectly creamy and chocolate-y.
What a delightful looking dessert. Great pictures.
Anyone try it ?
So much to love about this beautiful pie! Especially the chocolate mousse!
Thanks, Lauren!
I think that I would be a little bit nervous using uncooked egg whites unless they came from my own chickens. I think I would choose to use powdered egg whites for this one. Great recipe! I will make this!
Hi Clay! I used pasteurized eggs from Safest Choice so they are safe to consume when raw or undercooked. The powdered egg whites don’t really work as well as I like so I always buy Safest Choice for recipes like this one. There’s a link above to their website so you can read up on their process. Thank you so much for stopping by!
This looks amazing 🙂 But have been so nervous to use egg whites/yolks in a recipe that are not heated through the process. Would this be okay to consume.
This is definitely safe to consume…I use a pasteurized egg from Safest Choice. You can read more about them in the link I shared above, it’s all I used when making recipes that contain raw or undercooked eggs.
Wow! That pie looks so decadent. That texture! Drooling.
This pie looks amazing, Kellie! So creamy and chocolate-y! I just want to grab a fork and dive in!