Chocolate Mousse Pie

This homemade Chocolate Mousse Pie recipe is no bake and so easy. It has a cookie crust and a silky chocolate filling that’s sprinkled with sea salt and drizzled with caramel. Truly sublime!

Our simple Chocolate Mousse is also a wonderful, light dessert, if you’re craving something chocolatey, but without a crust.

We already know that salt is a universal flavor enhancer, but one of life’s little ironies is how a little salt added to sweets enhances the sweetness. Sodium ions suppress bitter flavor compounds, making sweet flavors seem sweeter, and alternatively make bitter or sour foods more palatable. Gosh, I love science. And, well, I love pie even more.

Sublime No Bake Chocolate Mousse Pie

Chocolate, cream, caramel, and a little sea salt together is absolutely incredible. Unlike our Easy Chocolate Pie (also a favorite!) that’s thick, chocolatey, and not overly sweet, this Chocolate Mousse Pie recipe has a silky filling that’s light as a cloud and practically melts in your mouth. With a chocolate cookie crust and drizzled with caramel, it’s rich, decadent, and basically a chocolate lovers dream.

Fancy looking, sinful tasting, but so simple to make and no bake. Great in the summer when you don’t want to use the oven and guaranteed oohs and aahs if you serve this to guests.

Chocolate Mousse Pie Recipe

Ingredients you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)

• Oreo cookies: We’re Oreo fanatics and can find any reason to include them in a dessert, so we went with an Oreo crust for this pie. If don’t share our love, however, you can definitely use an equal amount of chocolate graham crackers or a similar chocolate wafer cookie.
• Unsalted butter: Since we’re finishing off this pie with sea salt, we opt to use unsalted butter in the crust. If all you have is salted, you can use that, but the overall result will be saltier, of course, and not our preference.
• Chocolate chips: Depending how sweet you want the filling you can use semi-sweet or dark chocolate, or a combination. Purchase a high quality brand like Ghirardelli.
• Heavy whipping cream: This gets whipped and folded together with the melted chocolate, so the filling is creamy, soft, and airy.
• Powdered sugar: Just a small bit gets beaten with the whipped cream for flavor and sweetness.
• Flaky sea salt: This gets sprinkled on top after the pie chills and truly seals the deal. Don’t skip it!
• Caramel sauce (optional): Take a slice of this pie to an extremely indulgent level by drizzling a little of our homemade caramel sauce on top. Nirvana!

Possible Variations

• The crust: As we said, we love Oreos and an Oreo crust, but you can use chocolate graham crackers, regular graham crackers, or use Oreos, but scrape out the cream filling to cut down on the sweetness.
• Give it a mint flavor: Use mint flavored Oreos or Thin Mint Girl Scout cookies. You could also beat a tiny bit of mint extract into the mousse.
• Add in instant espresso powder: Espresso enhances the chocolate flavor. About 1/2 teaspoon beaten into the filling for this recipe.
• Top with whipped cream: If you don’t want your slice of pie to be naked, but the caramel sauce sounds too rich, consider adding a dollop of homemade whipped cream on top.
• Serve with raspberry sauce: Another delicious option is to include a little puddle of raspberry sauce underneath each slice and serve with fresh berries on the side.

How to Make Chocolate Mousse Pie

Cookie crumbs and melted butter are combined to make the crust, then cooled melted chocolate is folded into beaten fluffy whipped cream. The mousse filling is poured into the crust and chilled for several hours. It’s so simple and yet so impressive. To make this chocolate mousse pie recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips and possible variations.

Tips for Success

• The chocolate should be fully melted: Make sure the chocolate is fully melted, otherwise you might get lumps in your mousse.
• Make sure the melted chocolate is cool: Let the chocolate cool fully before you start to fold in the whipped cream, otherwise the whipped cream will start to turn back into a liquid and won’t set properly once chilled.
• Fold, don’t stir: Fold the whipped cream mixture into the melted chocolate, instead of stirring, to maintain the airiness and avoid it from being runny.

Storing Leftovers

If you’re lucky enough to have anything leftover, simply store in the refrigerator, tightly covered. It will keep up to 2 days, but will loosen over time. You can also freeze it by wrapping it in plastic wrap and then again in foil. Store in the freezer for up to 2 months and thaw overnight in the fridge. Use fresh caramel sauce or whipped cream right before serving.

More Pie Recipes:

• Easy Chocolate Pie (loved by everyone)
• Key Lime Pie (no bake)
• Coconut Pie (easiest pie ever)
• Peach Pie (award winning)
• Jello Pie (no bake)

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Chocolate Mousse Pie

5 from 12 Ratings

This homemade Chocolate Mousse Pie recipe is no bake and so easy. It has a cookie crust and a silky chocolate filling that's sprinkled with sea salt and drizzled with caramel. Truly sublime!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Chill time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings: 8

Ingredients

• 15 whole Oreo cookies
• 2 tablespoons unsalted butter , melted
• 3/4 cup (about 6 ounces) chocolate chips (semi-sweet, dark chocolate, or a combo)
• 1 cup cold heavy whipping cream
• 1 tablespoon powdered sugar
• flaky sea salt
• caramel sauce (or Dulche de Leche), for serving
• raspberry sauce , for serving
• whipped cream , for serving

Instructions

• Blend the Oreos in a food processor until they are finely ground. Add in the melted butter and blend until well combined.
• Place the moist crumb mixture into a 9-inch pie plate and press onto the bottom and up the sides evenly (you should have about 1/8 inch all around.)
• Refrigerate the crust for at least an hour before you fill it.
• In a medium-sized microwave safe bowl, melt chocolate on medium in 30 seconds intervals, mixing each time, until melted and smooth without any lumps. Allow to cool.
• In another medium bowl, whip the cream and powdered sugar with an electric mixer until stiff peaks form, about 1 minute. Gently fold (do not stir) into the cooled melted chocolate.
• Pour mixture into your prepared cookie crust and spread evenly.
• Refrigerate for at least 6 hours (or overnight.)
• Cut into slices. Sprinkle with a little flaky sea salt (this is optional but highly recommended. It enhances the flavors and takes each bite up a notch.)
• Serve with a drizzle of caramel sauce, or include a little puddle of raspberry sauce underneath each slice, or dollop with whipped cream. All optional, but all amazing!
• NOTE: The full article includes tips for success and possible variations. This pie is sweet. If you want it less sweet, remove the filling from the Oreo cookies, but use more of them, or substitute chocolate graham crackers.

Nutrition

Calories: 340kcal | Carbohydrates: 27g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 117mg | Potassium: 170mg | Fiber: 2g | Sugar: 17g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Did you make this recipe?Snap a picture and mention @bellyfullblog!