Easy Chocolate Mousse Pie


Chocolate lovers have I got the pie for you! This Easy Chocolate Mousse Pie is out of this world decadently delicious and it’s sure to wow the crowd this Thanksgiving! And yes, as the title claims this is such an EASY pie!

Chocolate Mousse Pie

The filling is just made up of a few basic ingredients – chocolate chips, marshmallows, butter, milk, cream, vanilla. You know all the good things in life.

You don’t need to chop chocolate, you don’t need to gently heat or whip any eggs as in many mousse recipes, and you don’t eve need to make a pie crust!

I decided if we are going the Oreo crust route what’s the point in homemade right?

Chocolate Mousse Pie

So you see, this is definitely the pie you want to try this year right. Along with my Pumpkin Pie and Crumb-Topped Apple Slab Pie of course :). People need options, and three slices of pie on Thanksgiving.

Chocolate Mousse Pie

If you’ve got people that love chocolate in your family they will go crazy over this pie. I know because I’m obsessed with chocolate and I was swooning over every single bite!

It’s fluffy. It’s rich. It’s oh so chocolatey. It’s sweet. It’s creamy. To sum it up it’s basically pie perfection.

Easy Chocolate Mousse Pie

And no one will ever need to know that it was the easiest pie out of all of the options available.

Can’t beat that – irresistibly delicious pie that is oh so easy to make. And it’s pretty too with the tonal variation in all the layers and those dainty little curls.

Easy Chocolate Mousse Pie

I mean it even makes a cheap aluminum disposable pie dish look special :).

Easy Chocolate Mousse Pie

Try it this Thanksgiving and do let me know how you like it! I hope all of you have such a fun holiday!

Easy Chocolate Mousse PieChocolate Mousse Pie


Easy Chocolate Mousse Pie

5 from 15 votes

This pie is purely irresistable! It's so chocolatey, so fluffy, so rich, so creamy. It's absolutely perfect and unbelievably easy to make!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours 20 minutes
Servings: 10


  • 2 Tbsp salted butter, diced into 4 pieces
  • 1 cup semi-sweet chocolate chips*
  • 1/2 cup bittersweet chocolate chips (or another 1/2 cup semi-sweet if you don't want it quite as rich)
  • 2 cups mini marshmallows
  • 1/3 cup milk (whole or 2%)
  • 1 tsp vanilla extract
  • 1 3/4 cups heavy whipping cream
  • 1 (6 oz) store-bought Oreo pie crust


  • 1 cup heavy whipping cream
  • 2 Tbsp granulated sugar
  • Chocolate shavings, for garnish**


  1. Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan. 

  2. Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).

  3. Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature). 

  4. Whip 1 3/4 cups heavy cream until very stiff peaks form. Fold into cool chocolate mixture. 

  5. Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).

  6. Chill in refrigerator 3 hours. 

  7. For the topping, whip remaining 1 cup cream until soft peaks form. Add in sugar and whip until very stiff peaks form. 

  8. Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator. 
  9. *I've also made this successfully with 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips for more of a milk chocolate flavor vs. the regular dark chocolate flavor it has.

  10. **To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

  11. Recipe source: Cooking Classy

Easy Chocolate Mousse Pie - this pie is TO DIE FOR! So chocolatey, so fluffy, so rich, so creamy. It's absolutely perfect and unbelievably easy to make!


  • Honey: I was just looking for a chocolate mousse pie recipe this weekend. I’m so glad you posted this, as I trust your recipes so much more than random internet searches :-) Quick question for you…do you think adding a tablespoon or two of Bourbon into the chocolate mix will mess with the consistency of the mousse? November 15, 2017 at 8:31am Reply

    • Jaclyn: I can’t say for sure on that one since I haven’t tried, my guess is that it might make the pie just a little less stiff but 1 tbsp probably wouldn’t make a big difference.
      So glad to hear you trust my recipes! November 15, 2017 at 11:26am Reply

      • Honey: Thank you for the reply!! November 15, 2017 at 3:17pm Reply

        • Jaclyn: Yes of course :)! November 15, 2017 at 3:25pm Reply

          • Honey: Happy to report that this recipe was a hit! I didn’t add the bourbon. Instead I made a flourless chocolate cake “base” (instead of the cookie crust) and topped it with the mousse and whip…it was so good! Your recipes never disappoint :-) November 28, 2017 at 11:17am

          • Jaclyn: I’m so glad you liked it! November 28, 2017 at 5:34pm

  • Christina: Do you think the chocolate mousse pie could be made ahead of time and frozen? November 15, 2017 at 11:11am Reply

    • Jaclyn: I probably wouldn’t recommend it just because when I’ve frozen things with whipped cream in them in the past once thawed the texture is different. You could definitely make it a day in advance though. November 15, 2017 at 11:33am Reply

  • Lindy: Looks Yummy! How would you compare it to your French Silk Pie? November 15, 2017 at 12:11pm Reply

    • Jaclyn: Easier, fluffier and not quite as rich – but both are delicious :). November 15, 2017 at 2:43pm Reply

  • Bob: mmmmmmm… November 15, 2017 at 1:20pm Reply

  • Noreen: Hi Jaclyn, could I sub coconut milk for milk and coconut cream for cream? Need to make dairy free. Thanks! November 15, 2017 at 3:52pm Reply

    • Jaclyn: I don’t think it would work very well here. With some experimenting it might if you were to add gelatin so it will stiffen up in the refrigerator. Coconut cream doesn’t thicken and stiffen up quite as well as heavy cream. November 15, 2017 at 8:03pm Reply

  • Barbara: You say 1and3/4 cup of heavy cream into pie then you said whip cream for the top so that means I should have 2 and3/4 cups of heavy cream,is that right ? November 16, 2017 at 7:39am Reply

    • Jaclyn: Yes that would be the total amount you’ll need altogether. Hope you love it! November 16, 2017 at 6:06pm Reply

  • Kayle (The Cooking Actress): omigosh I’ve never seen a chocolate mousse pie that uses marshmallow-it’s genius! so simple and so so gorgeous and delicious! November 16, 2017 at 9:57am Reply

    • Jaclyn: Thanks Kayle! November 16, 2017 at 1:30pm Reply

  • Lauren: Is this pretty sweet? Could I get away with using all bittersweet chips? I’m planning on making this tomorrow, but don’t want something terribly sweet. November 16, 2017 at 3:46pm Reply

    • Jaclyn: It’s actually really rich in my opinion, more on the dark chocolate side of things. November 16, 2017 at 5:59pm Reply

      • Lauren: Thank you! I’ll stick with the recipe 😊 November 17, 2017 at 5:42am Reply

  • Nancy: Not sure what I did wrong but it was liquidy still even after the next day being in the fridge November 18, 2017 at 10:35am Reply

    • Jaclyn: Were you able to get really thick stiff peaks with the heavy cream? I think may be the issue? Either that or the chocolate mixture wasn’t cool enough and melted the whipped cream. Sorry it didn’t turn out for you, hopefully we can figure out why. November 18, 2017 at 9:47pm Reply

    • Kasseek: Did you fold the whipped cream into the chocolate mixture? If you stir it instead of folding it, it will cause all of the air bubbles to escape and will make your mixture go flat and liquidy. Folding takes patience but it’s necessary for mousse type desserts. January 7, 2018 at 7:38pm Reply

  • Ciara: Did a trial run before Thanksgiving, best chocolate pie! So rich and delicious. Thanks! November 18, 2017 at 1:31pm Reply

    • Jaclyn: Glad you enjoyed it Ciara, thanks for your review! November 18, 2017 at 9:47pm Reply

  • Karen: Loved it! I made my own Oreo crust and used only semi sweet chips because that’s what I had in my pantry.
    Definitely making this one again!
    Thanks for sharing. November 19, 2017 at 7:40am Reply

    • Jaclyn: Thanks for your review – Glad you liked it Karen! November 20, 2017 at 3:14pm Reply

  • Laura | Tutti Dolci: Chocolate mousse is the best, what an incredible pie! November 20, 2017 at 9:20pm Reply

    • Jaclyn: Thanks Laura! November 21, 2017 at 11:50am Reply

  • Karen: Just made this pie with a frozen pie crust. I’ll add topping right before I serve tomorrow. My 3 nieces are chocolate cream pie experts and can’t wait to hear their comments tomorrow. I’ll let you know. I did taste the filling and it was delicious. I’ll keep you posted. Happy Thanksgiving! November 22, 2017 at 6:08pm Reply

    • Jaclyn: I hope everyone loves it Karen! Happy Thanksgiving to you and yours! November 23, 2017 at 12:36am Reply

  • Francesca: Just made this so easy and so delicious.
    Would definitely make this one again.
    Maybe raspberry sauce on plate 😉 November 22, 2017 at 6:20pm Reply

    • Jaclyn: I’m so glad you liked it Francesca! And I like that way you think – the raspberry sauce would be a nice addition. Happy Holidays! November 23, 2017 at 12:35am Reply

  • Nancy: I made this pie for Thanksgiving and it was a BIG hit! The mousse was so smooth and rich yet light with great chocolate flavor. This recipe is easy and impressive. November 23, 2017 at 5:00pm Reply

    • Jaclyn: So happy to hear it was enjoyed on Thanksgiving Nancy! Thanks for your review! November 24, 2017 at 11:44pm Reply

  • Ashley Atherton: I made this pie recipe for thanksgiving. I used a homemade Oreo crust because I already had so many Oreos at home. I didn’t have a chocolate bar on hand for the shavings so I used mini chocolate chips, still pretty.
    Everyone really liked the pie, especially my son who has an egg allergy. I felt that the chocolate layer was even tastier on the second day but the whipped cream had started to loose stiffness. Next time I may make the pie ahead and do the whipped cream layer a few hours before serving.
    Also I just used nestle semi sweet chips for the Chocolate layer. I bet it would be even better with ghiradelli. November 25, 2017 at 5:19am Reply

    • Jaclyn: Thanks for reviewing Ashley! Glad you enjoyed it! November 27, 2017 at 12:29pm Reply

  • Nelly Muñoz: This pie was not only easy to make but delicious! November 26, 2017 at 8:09am Reply

    • Jaclyn: I’m so glad you liked it Nelly! Thanks for your review! November 26, 2017 at 11:14am Reply

  • Janet Watson: I have been looking for a recipe like this. I am making a cheese cake and now this. Can I skip some of the marshmallows or are they all necessary ? Thank you November 29, 2017 at 12:40pm Reply

  • Juleigh: This was a hit at the church pie party. Once the chocolate was melted and I was bored with watching marshmallows melt, I hurried up the process using the hand mixer with the saucepan still on the burner. Worked great.

    I used a pie crust made from Girl Scout Thin Mints. Yummy! December 3, 2017 at 1:26pm Reply

    • Jaclyn: Thanks for the review Juleigh! December 4, 2017 at 12:00pm Reply

  • Brianna Costigan: Was wondering, if your not into the dark chocolate flavor as much would milk chocolate chips work? December 6, 2017 at 7:35am Reply

  • Yvonne Orbeck: Jaclyn, this pie is over the top delicious. Your recipes are always exactly what you say they are as far as taste and ease of preparation. Thanks again, for a wonderful recipe. Merry Christmas to you and your family. 🎄 December 10, 2017 at 12:20am Reply

  • Yvonne: This pie definitely lived up to it’s name, “deliciously simple”. I have never been disappointed with any of your recipes. Your blog is my “go to first” when I want to try something new. Merry Christmas to you and your family. 🎄 December 10, 2017 at 7:01am Reply

    • Jaclyn: So glad to hear this Yvonne. Merry Christmas to you as well! December 11, 2017 at 11:17am Reply

  • Donna Silva: Great rich chocolate flavor, not too sweet.
    Easy as pie to make..lol
    My go to chocolate pie. Have made twice and turned out perfect both times. December 24, 2017 at 2:55pm Reply

    • Jaclyn: Glad you liked it enough to make it again Donna! I’ve made it probably five times now and I’m sure it will continue to be a go-to for me because it’s so easy and everyone loves it. December 31, 2017 at 8:49pm Reply

  • Courtney: Bit sure where I’m going wrong but Th chocolate mixture ends up so hard that it doesn’t incorporate with the heavy cream at all. I’ve tried twice, as slow and low as I can melt it. It’s just coming out too solid. December 24, 2017 at 4:30pm Reply

    • Jaclyn: Are you using real chocolate chips? You could also try chopped chocolate. It’s possible you are cooking it on too hot of a heat so maybe try reducing the burner temp. Sorry it’s giving you trouble! December 31, 2017 at 8:51pm Reply

  • Elizabeth: I’m about to make this pie and have a question about the directions… is it 1 3/4 cups whipping cream total or 1 3/4 in the pie and an additional 1 c for the topping? The ingredient list and directions contradict each other… December 25, 2017 at 12:51pm Reply

    • Jaclyn: Sorry for the late reply, it is 1 3/4 cups in the pie then 1 cup for the white whipped topping. December 31, 2017 at 8:52pm Reply

  • Amanda: Fantastic! December 25, 2017 at 2:40pm Reply

    • Jaclyn: Thanks for the review! December 31, 2017 at 8:48pm Reply

  • Joanne: I used this recipe to make a “Terry’s Chocolate Orange” Mousse Pie. Instead of the 1 cup of semi-sweet chocolate chips, I used an entire chocolate orange (the ones you buy at Christmas), and instead of vanilla, 1 tsp of orange extract. The result? Absolutely delicious and it now will be our new Christmas pie for years to come! December 27, 2017 at 10:18am Reply

  • Brooke: Umm the mousse is supposed to be chunky right? Even after I melted the chocolate chip mixture it wasn’t smooth
    Any suggestions on how to save the pie? January 12, 2018 at 9:26pm Reply

  • Ashley: I made this for my sons 11th because he saw it made on a cooking show and thought it looked delicious. This recipe was on point and easy to make. I even made the Oreo crust myself by using my processor to crush up 26 Oreos, and heating 2tbsps of butter until melted. I mixed them together and cooked it at 350 for 8 minutes. The crust cooled for 30 before filling and came out great. January 31, 2018 at 6:55pm Reply

    • Jaclyn: Thanks for the great review Ashley! Happy Birthday to the little guy! February 5, 2018 at 12:23pm Reply

  • Laura: I made this today for Valentine’s Day and it’s so delicious! I followed your tip of using milk chocolate chips instead of bittersweet, since my fiance doesn’t care for a dark chocolate taste. He loved it, too!

    The pie itself came out mousse-y and perfect-looking, but it did have a slight grainy texture. I was wondering if this is normal or if I did something wrong? February 14, 2018 at 6:15pm Reply

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