Who wants a recipe for a no-bake chocolate pie that needs only 7 ingredients and takes just 15 minutes to make? The silky smooth filling that melts in your mouth in an Oreo crust cannot be beaten!
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Why You'll Love This Recipe
- Easy recipe! No Bake! Elegant look!
- Addicting smooth chocolate flavor that's ideal for the chocolate lover in your life!
Ingredient Notes and Substitutions
- Heavy Cream - aka...heavy whipping cream. If you want to substitute cool whip for fresh whipped cream, you can. You will need 2 (8oz) containers.
- Oreos - This recipe calls for the chocolate crème filled Oreo cookies. The chocolate filling is slightly different than the white crème filling. However, regular Oreos are fine; you will just need to add 2 tablespoons of butter to hold the crust together. OR, for a gluten-free pie, you can use the new gluten-free Oreos! You will need to add the additional butter for that kind of Oreo as well. Purchasing a pre-made Oreo pie crust is an option as well; however, you will only need ½ to ⅔rds of the amount of filling this recipe makes, so that I would buy 2.
- Butter - both unsalted butter and salted butter work fine for this recipe.
- Chocolate Chips - You can use milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips. If you prefer to use Baker's chocolate instead, you will need 6 ounces.
- 9-inch Pie Dish - You can use an 8-inch springform pan in place of the pie dish.
Things I personally use for this recipe!!!
Step by Step Instructions
- Place 20 chocolate crème filled Oreos in the base of a food processor.
- NOTE - You can also place them in a ziploc bag and crush them with a rolling pin.
- Process the Oreos into fine crumbs.
- Add the butter to the cookie crumbs and pulse until blended in.
- Press the crumbs into a 9-inch pie plate to create the Oreo pie crust.
- Set Aside.
- Measure chocolate chips into a microwave-safe bowl or measuring cup. I LOVE these silicone melting cups for melting chocolate!
- NOTE - you could also use a double boiler.
- Add ½ cup heavy cream and salt to the chocolate.
- Microwave for 20 to 30 seconds at a time to melt the chips until the mixture whisks smoothly together.
- IMPORTANT -Heat only enough to just melt the chips. If you overheat, the chocolate can scorch. Also, heating more than necessary makes it take forever to cool.
- Cool the melted chocolate mixture to room temperature.
- TIP - You can speed this up by placing the container in the fridge or freezer for a few minutes, stirring here and there to cool faster. Keep an eye on it, though, because you don't want it to become too cold.
- Beat 1 cup of heavy cream, vanilla extract, and ⅛ cup powdered sugar in a medium bowl (or, in my case, a 4-cup measuring cup) until stiff peaks form.
- You can do this with hand beaters or an immersion beater with the whisk attachment.
- See this tutorial if you're unsure of the difference between soft peaks and stiff peaks.
- Carefully fold the whipped cream into the chocolate mixture.
- Make sure to fold, not stir. See this tutorial if you're unsure how.
- Scoop the chocolate mousse filling into the Oreo pie shell.
- Use a rubber spatula or the back of a spoon to smooth the filling into the crust.
- Refrigerate for at least 6 hours.
- Garnish the top of the pie with additional whipped cream and chocolate shavings or jimmies if you would like.
Recipe FAQs and Expert Tips
Why did my chocolate mousse separate?
It is really, really important to let the chocolate mixture cool to room temperature before folding in the whipped cream. If your chocolate mousse separated, odds are you got impatient and added the whipped cream too soon.
Why fold instead of stir?
I mentioned above that it's super important to fold in the whipped cream instead of stirring it in. This is because stirring the whipped cream breaks all the tiny air bubbles you just beat into the cream, causing your pie not to be fluffy and creamy. Stirring will leave you with a dense, heavy, and probably runny pie.
How long is this pie good for?
Two to three days kept in the fridge. After that, the crust starts to get soggy.
How to store:
With garnish on the top, you may need to get a little more creative than plastic wrap on the top for this pie. I often put a large mixing bowl upside down over the top. Remember to keep this pie in the fridge.
How do I adjust this to have a chocolate peanut butter or mint chocolate flavor?
Easy! Due to popular demand, I have two recipes with these flavor variations! Check out my Chocolate Peanut Butter Mousse Pie and my Grasshopper Pie!
Related Pie Recipes
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Irresistible Chocolate Mousse Pie Recipe
Who wants a recipe for a no-bake chocolate pie that needs only 7 ingredients and takes just 15 minutes to make? The silky smooth filling that melts in your mouth in an Oreo crust cannot be beaten!
Ingredients
- 20 Chocolate Creme Filled Oreos
- 1 Tbs. Butter
- ½ Cup Heavy Cream
- 1 Cup Chocolate Chips Milk Chocolate or Semi-sweet
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 1 Cup Heavy Cream
- ⅛ Cup Powdered Sugar
Instructions
- Crush up the Oreos into fine crumbs using a food processor.
- Add the butter and pulse until blended in.
- Press the crumbs into a 9-inch pie plate.
- Set Aside.
- Measure chocolate chips into a microwave-safe bowl or measuring cup.
- Add ½ cup heavy cream and salt.
- Microwave for 20 to 30 seconds at a time to melt the chips, and the mixture whisks smoothly together.
- Heat only enough to just melt the chips. If you overheat, the chocolate can scorch. Also, heating more than necessary makes it take forever to cool.
- Cool to room temperature. You can speed this up by placing the container in the fridge or freezer for a few minutes, stirring here and there to cool faster. Keep an eye on it though, because you don't want it to become too cold.
- In a small bowl, whip 1 cup of cream, vanilla, and ⅛ cup of powdered sugar until stiff peaks form.
- Carefully fold the whipped cream into the chocolate mixture.
- Pour into the Oreo pie shell and chill for at least 6 hours.
- Top with additional whipped cream, chocolate shavings, or jimmies if desired.
Notes
- Heavy Cream - aka...heavy whipping cream. If you want to substitute cool whip for fresh whipped cream, you can. You will need 2 (8oz) containers.
- Oreos - This recipe calls for the chocolate crème filled Oreo cookies. The chocolate filling is slightly different than the white crème filling. However, regular Oreos are fine; you will just need to add 2 tablespoons of butter to hold the crust together. OR, for a gluten-free pie, you can use the new gluten-free Oreos! You will need to add the additional butter for that kind of Oreo as well. Purchasing a pre-made Oreo pie crust is an option as well; however, you will only need ½ to ⅔rds of the amount of filling this recipe makes, so that I would buy 2.
- Butter - both unsalted butter and salted butter work fine for this recipe.
- Chocolate Chips - You can use milk chocolate, semi-sweet, or dark chocolate chips. If you prefer to use Baker's chocolate instead, you will need 6 ounces.
- 9-inch Pie Dish - You can use an 8-inch springform pan in place of the pie dish.
Nutrition
Calories: 583kcalCarbohydrates: 50gProtein: 6gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 69mgSodium: 207mgPotassium: 325mgFiber: 4gSugar: 33gVitamin A: 891IUVitamin C: 0.4mgCalcium: 72mgIron: 7mg
Tried this recipe?Let us know how it was!
JP
Easy to make and great to eat
Anne Cassidy
I cannot show up to Thanksgiving without 2 of these delicious pies!! Thank you, Mindee!!
Mindee
You're Welcome!!!
Jessica Formicola
I made this pie for dessert last night and OMG was it incredible! Definitely going to make it again for the holidays!
Jess
This is beyond irresistible!
Joyce
This recipe is a lifesaver. I had to make something last minute for a gathering and this was a crowd pleaser! It was SO easy and it turned out delicious! Thank you so much!
Erika
Wow, this chocolate mousse pie looks heavenly! This would go fast at our house. 🙂
Shadi Hasanzadenemati
Love all the ingrea dients, can’t wait to try this! It looks so delicious and easy!
Linda Harrington
Hi Mindy,
Is there a way to add a layer of peanut butter flavor with the chocolate mousse? We love peanut butter with our chocolate.
mindeescookingobsession
Hang tight, I've got a chocolate peanut butter version of this coming next week!
Debbie
Try using half peanut butter chips.
Mindee
If you head over to my chocolate peanut butter mousse pie you'll see I did just that 🙂
Marisa
First pie to be devoured! It was simple, delicious and beautiful. Thanks for your help Mindee!
mindeescookingobsession
Anytime!!!
artgranny
Could Cool Whip be used in the place of the Whipping Cream part?
Mindee
Yes it can be!