Chocolate Mousse Pie

This rich and creamy chocolate mousse pie features an Oreo crust and silky chocolate filling for the ultimate make-ahead dessert.

Course Christmas, Dessert

Cuisine American

Prep Time 30

Cook Time 15

Cooling Time 3 15

Total Time 4

Servings

Calories 592kcal

Ingredients

Crust

25 Oreo cookies regular, not doublestuff
5 tablespoons melted unsalted butter

Filling

1 cup semi-sweet chocolate chips
4 ounce bittersweet chocolate bar like Ghirardelli or another ½ cup semi sweet chocolate
2 tablespoons salted butter
1 ½ cups mini marshmallows
⅓ cup whole milk
1 teaspoon espresso powder
Pinch of salt
1 ¾ cups heavy whipping cream

Topping

1 cup heavy whipping cream
2 tablespoons granulated sugar
½ teaspoon pure vanilla extract
Chocolate shavings as garnish optional

Get Recipe Ingredients

Instructions

Prep: Preheat oven to 350°F. (177°C)
Make the Crust: Add Oreo cookies to a food processor and pulse into fine crumbs. Drizzle in melted butter and pulse until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes and cool completely before using. PRO TIP: Use a small measuring cup to push the crumbs tightly into the baking dish.
Prepare the Chocolate Filling: In a medium saucepan over low heat, combine chocolate chips, chopped chocolate, butter, marshmallows, milk, espresso powder, and salt. Cook gently, stirring constantly, until smooth and fully melted. The marshmallows take a few minutes, but just keep stirring. Remove from heat, add pure vanilla extract, and let cool to room temperature (about 15–20 minutes).
Whip & Fold: In a large bowl, whip the heavy cream to stiff peaks. Gently fold about ⅓ of the whipped cream into the cooled chocolate mixture to lighten it. Fold in the remaining whipped cream just until no streaks remain.
Fill & Chill: Spoon the mousse into the baked and cooled crust and smooth the top. Refrigerate for at least 3 hours, or overnight, until set.
Make the Topping: Just before serving, whip the heavy cream, granulated sugar, and vanilla to medium peaks. Spread or pipe over the pie. Garnish with chocolate shavings if desired. Enjoy!

Video

Notes

The espresso powder deepens the chocolate flavor but doesn’t make the pie taste like coffee. My advice, don’t skip it if you have it!
PRO TIP: For clean slices, dip a knife in hot water and wipe dry between cuts.
Make Ahead: This pie can be made 1 day ahead, making it perfect for entertaining.
Store leftovers covered in the refrigerator for up to 3 days.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. It does not including toppings.

Nutrition