Easy Chocolate Mousse Pie

November 14, 2017

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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

Chocolate Mousse Pie
4.92 from 45 votes

Easy Chocolate Mousse Pie

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
Prep20 minutes
Cook15 minutes
Ready in: 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

  • 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 (it will take a while for the marshmallows to melt, keep stirring).
  • 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). 
  • Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture. 
  • 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).
  • Chill in refrigerator 3 hours. 
  • 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. 
  • Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator. 
  • *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.
  • **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.
Nutrition values are estimates only. See full disclaimer here.

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176 Comments

  • Michele

    Can you make this in a casserole dish(9×12) if you double the recipe?

  • Amy

    Just realized after reading more comments that I also missed the milk. Will give this one another try, but not today, I’m PIE’d out. ; )

  • Amy

    I’m not sure what I did wrong but I tried to make the filling twice and it was a disaster both times. First time, the whole chocolate mixture seized up, even though I melted low and slow. Second time I tried to melt the marshmallows and butter first and then add the chocolate, which worked, but there was NO way I could fold in the whipped cream. So I tried to do it in my stand mixer and even that didn’t work. If anyone had these same issues, I’d love to know what I did wrong?

    • Jaclyn

      Jaclyn Bell

      Just a guess since I don’t have any at the moment, probably about 2 1/2 to 3 inches.

    • Jaclyn

      Jaclyn Bell

      Yes there are 2 3/4 cups listed in the ingredients just shown separately because one portion goes into the pie the other portion in the topping :).

  • Allie

    Super super creamy and delicious !!! Honestly was expecting a sticky mess bc of the texture when first melted on the stove but once you cool and folded in the fresh whipped cream – it became fluffy heaven! Looking forward to remaking for Christmas and other holiday dinners!!

  • Stephanie Snider

    This was delicious and easy to make! I wanted to make my husband a grasshopper pie for his bday, so I used this chocolate pie as my “base”. I just added a smidgen of mint extract to the filling, tinted the whipped topping w/ just a little green coloring, and added a package of crushed Andes mint candies to the filling and on top of pie! It was awesome! My husband loved it!!! What a great recipe on its own or “base” for variations of pie flavors! Thank you for the recipe!!!