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

4.75 from 16 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!


  • 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

  • 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

  • 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

  • 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

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

  • 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

  • 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

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