No-Bake Chocolate Mousse Pie
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.
Servings: 8
Calories: 566kcal
Equipment
- food processor
- double boiler (or a medium saucepan and heat-safe bowl for a DIY double boiler)
- Stand mixer with whisk attachment or an electric hand mixer
- Piping bag optional
- Closed star piping tip (Ateco #846) optional
Ingredients
Oreo Cookie Pie Crust
- 20 Oreos or similar chocolate wafer cookies (including the cream filling)
- 4 Tablespoons unsalted butter melted
Chocolate Mousse
- 4 large egg yolks (save the whites)
- 2 ounces water
- 3 Tablespoons granulated sugar divided
- 1 pinch fine sea salt
- 1 cup semisweet chocolate chips
- 2 large egg whites
- ½ cup heavy whipping cream chilled
Whipped Cream Frosting
- 4 ounces full fat cream cheese block cold
- ½ cup confectioners' sugar
- ½ teaspoon vanilla extract
- 1 pinch fine sea salt
- 1 cup heavy whipping cream cold
Instructions
Make the pie crust.
- Add the chocolate sandwich cookies to the bowl of a food processor and pulse until the cookies become fine crumbs.20 Oreos
- Add melted butter to the cookie crumb mixture and pulse until the mixture has the texture of wet sand.4 Tablespoons unsalted butter
- Pour the cookie crumb mixture into a 9 inch pie plate. Use clean hands to press the mixture up the sides and around the bottom of the pie plate. Then use the bottom of a measuring cup or drinking glass to firmly press the sides and bottom of the pie crust into the pan.
- Freeze the pie crust for at least 30 minutes while you make the mousse.
Make the mousse.
- Place a small amount of water in the bottom of a double boiler (or a medium saucepan) and bring to a simmer. Place the bowl of the double boiler (or a medium heat-safe bowl) on top of the pan of simmering water, checking to make sure the bowl sits above and does not touch the water.
- In the bowl, combine the egg yolks, water, 2 Tablespoons (25 grams) of the sugar, and salt. Cook the mixture, whisking constantly, until it becomes lighter in color and doubles in volume, about 5 minutes. An instant-read thermometer inserted into the mixture should read 160°F.4 large egg yolks, 2 ounces water, 3 Tablespoons granulated sugar, 1 pinch fine sea salt
- Remove the bowl from the pan of simmering water. Add the chocolate and whisk until the chocolate melts and the mixture is smooth. Let the mixture stand, whisking occasionally, until it cools to room temperature, about 30 minutes.1 cup semisweet chocolate chips
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, beat the egg whites until they become foamy. With the mixer running on low speed, slowly add the remaining 1 Tablespoon (12 grams) sugar to the foamy egg whites. Increase speed to high and beat the mixture until stiff peaks form.2 large egg whites
- Fold the whipped egg whites into the chocolate mixture, being careful not to deflate the mixture.
- In the same large bowl you used to whip the egg whites, beat heavy cream until stiff peaks form.½ cup heavy whipping cream
- Gently fold the chilled whipped cream into the chocolate mixture just until blended, again being careful not to deflate the mixture.
- 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.
Make the whipped cream topping.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric hand mixer), beat the cold cream cheese on medium-high speed until smooth.4 ounces full fat cream cheese block
- Add confectioners' sugar, vanilla, and salt and beat on low speed until mixed. Then turn speed up to medium-high speed until smooth.½ cup confectioners' sugar, ½ teaspoon vanilla extract, 1 pinch fine sea salt
- With mixer running on medium-high speed, slowly stream the heavy cream into the bowl and blend until thoroughly mixed.1 cup heavy whipping cream
- Remove the pie from the fridge and top it 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. Alternatively, you could add the whipped topping as a large dollop in the center of the pie, leaving a ring of the chocolate mousse visible around the edges of the pie.
- Return the pie to the fridge for at least 30 minutes to chill before slicing and serving.
Notes
Storage: Store the pie covered in the fridge for up to 4 days. Slice and serve chilled.
Nutrition
Calories: 566kcal | Carbohydrates: 48g | Protein: 9g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 166mg | Sodium: 258mg | Potassium: 304mg | Fiber: 3g | Sugar: 35g | Vitamin A: 980IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 5mg
