Easy Chocolate Mousse Pie

November 14, 2017

Chocolate Mousse Pie is out of this world decadently delicious and it’s sure to wow the crowd this Thanksgiving! And finally for once the saying is true it’s this “as easy as pie.”

Chocolate Mousse Pie

A Heavenly Chocolate 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.

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.

Chocolate Mousse Pie

Ingredients Needed for This Recipe

  • Salted butter
  • Semi-sweet and bittersweet chocolate chips
  • Mini marshmallows
  • Milk
  • Vanilla
  • Heavy cream
  • Pre-made Oreo pie crust
  • Granulated sugar
  • Chocolate (for garnish, optional)

Easy Chocolate Mousse Pie

How to Make Chocolate Mousse Pie

  • Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.
  • Heat over low heat, stirring constantly until chocolate and marshmallows have melted.
  • Remove from heat, stir in vanilla pour into a large mixing bowl and let cool to room temperature.
  • Whip 1 3/4 cups heavy cream until very stiff peaks form. Fold into cool chocolate mixture.
  • Pour chocolate mixture into Oreo crust and spread into an even layer. Chill 3 hours.
  • For the topping, whip remaining 1 cup cream with 2 Tbsp sugar in a mixing bowl until stiff peaks form.
  • Spread over pie, garnish with chocolate then cut into slices.

How to Make Whipped Cream

Are you new to making whipped cream? You can check out my tutorial HERE.

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.

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

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

Chocolate Mousse Pie

More Pie Recipes You Might Like

Easy Chocolate Mousse Pie

4.88 from 31 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!

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

Ingredients

  • 2 Tbsp (28g) salted butter, diced into 4 pieces
  • 1 cup (6 oz) semi-sweet chocolate chips*
  • 1/2 cup (3 oz) bittersweet chocolate chips (or another 1/2 cup semi-sweet if you don't want it quite as rich)
  • 2 cups (104g) mini marshmallows
  • 1/3 cup (80ml) milk (whole or 2%)
  • 1 tsp vanilla extract
  • 1 3/4 cups (415ml) heavy whipping cream
  • 1 (6 oz) store-bought Oreo pie crust

Topping

  • 1 cup (235ml) heavy cream
  • 2 Tbsp (25g) granulated sugar
  • Chocolate shavings, for garnish**

Instructions

  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 (preferably in a chilled bowl) 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 with sugar (preferably in a cold mixing bowl) using an electric hand mixer until 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.

Nutrition Facts
Easy Chocolate Mousse Pie
Amount Per Serving
Calories 528 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 24g150%
Cholesterol 97mg32%
Sodium 154mg7%
Potassium 240mg7%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 1050IU21%
Vitamin C 0.4mg0%
Calcium 90mg9%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Chocolate Mousse Pie
Author: Jaclyn

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124 Comments

  • Jerrie

    Easy to make. Melting the marshmallows over low heat takes patience. But it will make it perfect when you are done. I put the mixture and a regular crust not Oreo. It cuts out some of the sweetness it’s still very very delicious.

  • Jess

    This was great! My family loved it, and they’re kind of food-snobby. My brother said it was “the best pie he has ever had” and he lives in San Francisco, and frequents fancy pie shops, And frequently travels to Germany and Austria for work… our mom makes amazing classic pumpkin and apple pies. So, that’s pretty high praise. Additionally, my 8-year-old son was gaga for it as well. (previously said he didn’t like pie. No longer.) Best chocolate pie I’ve had too, but I’m partial to mom’s pumpkin or a berry cobbler. This is very rich. One thing I did change is that I made my own crust using 20 Oreos and 4oz salted butter, food processed smooth, pre-baked for 9 minutes at 350° and cooled while filling was prepared. I do have a question though for the recipe creator. What portion of the pie was used in your nutrition info? It says 528 calories I believe? Is that 1/12 of the pie? Haven’t done the math myself. :D

    • Jaclyn

      Jaclyn Bell

      Nutrition estimate is per 1/10 of the pie.
      So glad to hear it got high praise, thanks for your feedback!

  • Virginia Eisermann

    THE. BEST. MOOSE. PIE. PERIOD. Made this for Thanksgiving and everyone went wild. While we love our sweets this was spectacular.
    Full bodied chocolate flavor, not too sweet and with or without crust is fabulous.
    Getting ready to make another one for Christmas, or maybe two. :)
    Thank you for this delicious recipe that delivers on all counts. Merry Christmas!

  • Keith

    This is by far the best desert I have ever tasted. Please try it first, before you try to fix it.

  • Kathryn

    Delicious!! I made a few changes. I used dark and semi instead of semi and bitter.
    I served the whipped cream on the side because this baby had to travel!!

  • Ellen Wippich

    In recipe above for the whip cream it says to use heavy whipping cream, however in your link above that brings you to your how to make whip cream it specifically says not to use whipping cream but just heavy cream, so which one?

    • Jaclyn

      Jaclyn Bell

      Sorry I wasn’t specific enough on that there’s “whipping cream” and “heavy whipping cream” the heavy stuff has more fat and whips better so that works great but just “whipping cream” doesn’t. And of course “heavy cream” works great too.

  • Grace

    Should gelatin be added for stablizing to the whip cream/heavy cream that goes into the pie also or just into the topping cream?

        • Jaclyn

          Jaclyn Bell

          Mine always holds up really well for about 3 days but I live in a dry climate. In a more humid environment it may only hold up for a day or two.