Make a stunning, silky chocolate mousse pie without turning on your oven. This recipe uses a simple Oreo cookie crust and a light, airy chocolate filling perfect for any special occasion.
Author:Ahazzam
Prep Time:25 min
Cook Time:0 min
Total Time:6 hr 25 min
Yield:8 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups Oreo cookie crumbs (about 30 cookies)
6 tablespoons unsalted butter, melted
1 cup heavy whipping cream, cold
8 ounces cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, melted and slightly cooled
1/2 cup cold heavy whipping cream (for folding)
Whipped cream, for topping
Chocolate shavings, for garnish
Instructions
Prepare the crust: Combine the Oreo cookie crumbs and melted butter in a medium bowl. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
Make the base filling: In a large bowl, beat 1 cup of cold heavy whipping cream until stiff peaks form. Set aside.
In a separate bowl, beat the softened cream cheese until smooth. Gradually beat in the sifted powdered sugar and vanilla extract until fully combined and creamy.
Pour the slightly cooled melted unsweetened chocolate into the cream cheese mixture. Beat until just combined. Do not overmix.
Gently fold the reserved whipped cream into the chocolate mixture in two additions using a rubber spatula until no white streaks remain. The mixture should be light and airy.
Pour the chocolate mousse filling into the chilled Oreo crust, smoothing the top with an offset spatula.
Chill the pie in the refrigerator for at least 6 hours, or preferably overnight, until the filling is firm.
Before serving, top the pie generously with whipped cream and garnish with chocolate shavings. Slice and serve cold.
Notes
For the smoothest filling, ensure your cream cheese is fully softened to room temperature.
Melt the chocolate gently in a double boiler or in short bursts in the microwave to prevent scorching.
If you do not have Oreo cookies, you can substitute with graham crackers and add 2 tablespoons of sugar to the crust mixture.