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Easy No-Bake Oreo Chocolate Mousse Pie

A decadent slice of chocolate mousse pie with a dark crust, topped with chocolate ganache and Oreo cookies.
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Make this rich, creamy, and fluffy chocolate mousse pie using a simple Oreo crust. This no-bake dessert is easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 1 package (14.3 ounces) chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 1 cup cold milk
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) frozen whipped topping (like Cool Whip), thawed, divided
  • 4 ounces semi-sweet chocolate, chopped or chips
  • 1/4 cup heavy cream

Instructions

  1. Prepare the crust: Place the chocolate sandwich cookies in a food processor and pulse until you have fine crumbs.
  2. Mix the crumbs with the melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the freezer for 10 minutes while you prepare the filling.
  4. Make the mousse filling: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes until the mixture thickens slightly.
  5. Stir in the vanilla extract and half (about 1/2 cup) of the thawed whipped topping until just combined and smooth.
  6. Gently fold in the remaining whipped topping until no white streaks remain, creating a light, fluffy mousse.
  7. Spoon the chocolate mousse filling evenly into the chilled Oreo crust. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the mousse is firm.
  8. Make the ganache topping: Place the chopped chocolate in a small, heatproof bowl.
  9. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil.
  10. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
  11. Whisk the mixture slowly until the chocolate is completely melted and the ganache is smooth and glossy. Let the ganache cool slightly, about 10 minutes.
  12. Pour the slightly cooled ganache evenly over the set mousse filling.
  13. Return the pie to the refrigerator to allow the ganache to set, about 1 hour. Slice and serve cold.

Notes

  • For an even richer flavor, use dark chocolate instead of semi-sweet in the ganache.
  • You can use a pre-made graham cracker crust if you prefer a different base, but the Oreo crust pairs well with the chocolate mousse.
  • This pie tastes best when served directly from the refrigerator.

Nutrition

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