This easy, no-bake chocolate mousse pie strikes the perfect balance between indulgent and airy. The recipe combines a two-ingredient Oreo cookie pie crust with a silky chocolate mousse filling and a not-too-sweet stabilized whipped cream topping.

A slice of layered chocolate pie on a white plate.

If you've already fallen in love with my triple chocolate mousse cake, think of this no-bake chocolate mousse pie as its easy-going little sister. She's just as impressive, but she's a little bit less dramatic and a bit easier to make.

The deep chocolate flavor of the chocolate sandwich cookie pie crust is the perfect base for the rich and chocolatey mousse filling. The slight crunch of the crust balances the light and airy, velvety smooth mousse filling beautifully. Topped off with a simple stabilized whipped cream made with a bit of cream cheese, it's three layers of absolute perfection.

Best of all, this pie miraculously works for every season and holiday. It's crowd-pleasing chocolate flavor makes it the perfect addition to your holiday dessert spread at Thanksgiving or Christmas. It's ideal for Valentine's Day, fitting with the holiday's chocolate theme. And since it's made without having to turn on the oven and is served chilled, it's a great choice for the 4th of July and summertime barbecues, too!

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white surface.

Chocolate Sandwich Cookies - Chocolate sandwich cookies, like Oreos, are crushed to create the pie's crust. Don't remove the cream filling before processing the cookies.

Eggs - Egg yolks and whites are used separately to make the mousse. The yolks are cooked and add thickness and creaminess to the mousse, while the whites are whipped and add lightness.

Chocolate Chips - Chocolate chips are melted into the egg mixture to create the chocolate mousse. I opted for semisweet chocolate chips, but you can use milk or dark chocolate chips to change the chocolate flavor of the mousse.

Heavy Cream - We'll use heavy whipping cream in both the mousse and whipped cream topping. In both instances you'll want the cream to be cold, so keep it chilled in the fridge until you're ready to use it. Be sure to buy heavy whipping cream, which has the proper fat content for whipping.

Cream Cheese - Cream cheese is used to thicken and stabilize the whipped cream topping so that it holds its shape on top of the pie and keeps for several days. Be sure to use full-fat block cream cheese, not whipped cream cheese or cream cheese in a tub. Also, unlike most other recipes made with cream cheese, we'll keep the cheese cold rather than bringing it to room temperature.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

A food processor, for crushing the chocolate sandwich cookies to make the crust.
A 9 inch pie plate, for assembling the pie. This simple glass pie plate is my favorite. If you're using a 9 ½ inch or deep dish pie plate, you'll need to increase the recipe by as much as double in order to have enough crust and filling.
A double boiler, for cooking the egg yolks in the mousse. If you don't have one, my post about melting chocolate in a double boiler will teach you how to DIY a double-boiler using kitchen equipment you probably already own.
An instant read thermometer, for confirming the temperature of the egg yolks. You can use visual cues when cooking the yolks if you don't have a thermometer, but a thermometer is helpful.
A stand mixer or electric hand mixer, for whipping the egg whites and heavy cream in the mousse and for mixing the whipped cream topping. I find it easier to mix the stabilized whipped cream in a stand mixer, if you have one.
An offset spatula, for spreading the mousse and whipped cream topping over the pie.
A piping bag and a closed star piping tip (I used Ateco #846), if you want to pipe a decorative edge of whipped cream on top of the pie.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Crushed chocolate sandwich cookies with butter in the bowl of a food processor.

Step 1: Make the pie crust. Pulse the chocolate sandwich cookies in the bowl of a food processor until they become fine crumbs. Add melted butter and pulse until the mixture has the texture of wet sand.

Oreo cookie pie crust in a glass pie plate.

Step 2: Pour the cookie crumb mixture into a 9 inch pie plate. Spread the mixture up the sides and around the bottom of the pie plate, then firmly press into the pan. Freeze for at least 30 minutes.

Hand whisking egg mixture in the bowl of a double boiler.

Step 3: Make the mousse. In the bowl of a double boiler, cook egg yolks, water, sugar, and salt, whisking constantly until it becomes lighter in color, doubles in volume, and reaches 160°F.

Chocolate mixture in a mixing bowl with a whisk.

Step 4: Remove the bowl from the heat and add chocolate, whisking until the chocolate melts and the mixture is smooth. Let cool to room temperature.

Chocolate mousse in a glass mixing bowl with a wooden spoon.

Step 5: Beat egg whites and sugar until stiff peaks form. Fold the whipped egg whites into the chocolate mixture. Then beat heavy cream until stiff peaks form and fold the whipped cream into the chocolate mixture.

Chocolate mousse spread into Oreo pie crust in a glass pie plate.

Step 6: Remove the pie plate from the freezer and spoon the chocolate mousse over the frozen pie crust. Use an offset spatula to spread the mousse to the sides and smooth the top. Chill the pie in the fridge for at least 3 hours.

Whipped cream frosting in the bowl of a stand mixer with the whisk attachment.

Step 7: Make the whipped cream topping. Beat the cold cream cheese until smooth. Add confectioners' sugar, vanilla, and salt and beat until well mixed and smooth. Slowly stream the heavy cream into the bowl and blend until thoroughly mixed.

Chocolate mousse pie in a glass pie plate.

Step 8: Top the pie with the stabilized whipped cream. Spread some of the topping over the pie with an offset spatula and use a piping bag and piping tip to pipe a decorative edge around the pie.

You can get creative with the whipped cream topping, too. I opted to spread a layer of the topping over the entire pie before piping a decorative shell border. The piping options are endless! It would also look beautiful if you pile the stabilized whipped cream sky high in the middle of the pie and use the back of a spoon to add some swoops and swirls to the topping.

Recipe Tips

Pack the crust really well into the pie plate so that the crust becomes solid and doesn't crumble when cut.

Be sure the bowl and beaters you use to whip the egg whites are clean and grease-free or the whites won't whip properly.

For clean slices, keep the pie chilled until ready to serve and wipe the knife off with a paper towel after each slice. A large, non-serrated knife works best.

A partially eaten slice of chocolate mousse pie on a white plate with a fork.

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