Print

Easy No-Bake Chocolate Mousse Pie

A close-up of a rich slice of chocolate mousse pie with a dark crust, topped with a swirl of fresh whipped cream.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, creamy, and light chocolate mousse pie made without baking, featuring a crisp chocolate wafer crust and a stabilized whipped cream topping.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs (or Oreo crumbs, filling removed)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 cup heavy cream, cold (for mousse)
  • 8 ounces bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1/4 cup hot water
  • 1/4 cup granulated sugar (for meringue)
  • 2 large egg whites, room temperature
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the crust: Mix chocolate wafer crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for 30 minutes.
  2. Melt the chocolate: Place chopped bittersweet chocolate in a heatproof bowl. Pour 1/4 cup hot water over the chocolate and let it sit for 2 minutes, then stir until smooth. Stir in 1 teaspoon vanilla extract. Let cool slightly.
  3. Whip the mousse base: In a separate bowl, whip 1 cup of cold heavy cream until soft peaks form. Set aside.
  4. Make the meringue: In a clean, grease-free bowl, beat the egg whites until foamy. Gradually add 1/4 cup sugar and continue beating until stiff, glossy peaks form.
  5. Combine the mousse: Gently fold the slightly cooled melted chocolate mixture into the whipped cream until just combined. Then, gently fold the meringue into the chocolate-cream mixture until no white streaks remain, keeping the mixture light.
  6. Fill the pie: Pour the mousse filling into the chilled crust. Smooth the top with a spatula. Refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
  7. Prepare the topping: Before serving, whip the remaining 1 cup of cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
  8. Finish the pie: Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate shavings if desired. Slice and serve cold.

Notes

  • For a firmer crust, you can bake the crust at 350 degrees F for 8 minutes before chilling.
  • To stabilize the whipped cream topping, add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of cold water to the cream before whipping.
  • Use high-quality dark chocolate for the best flavor in the mousse.

Nutrition

Find it online: https://savorsensations.com/chocolate-mousse-pie-easy-no-bake-recipe/