This dreamy No-Bake Chocolate Pie is impossibly light, delicate, and everything we love about a really, really good chocolate mousse. It's NOT stodgy, heavy, or cloying at all. And, it's so easy to make, it borders on ridiculous.
The milk chocolate mousse filling is light, silky smooth, and the perfect amount of sweet. The whipped cream topping makes the texture even more pillowy while the Oreo cookie crust adds a bit of chocolate crunch to every bite.
"I wanted to prepare something for the kids without having to spend too much time in the kitchen. Absolutely love this recipe – so easy!!!! Thanks for this incredible dessert." - Kate
This No-Bake Chocolate Pie is like the graceful, elegant, cloud-like cousin of the traditionally rich, thick, pastry cream-filled Chocolate Cream Pie.
Both kinds of chocolate pie are impossible to resist in completely different ways, and honestly, if you asked me to choose between the two, my head might explode from indecision.
Ingredients Needed to Make this Recipe
You basically need 6 ingredients to make this simple no-bake chocolate pie:
- Oreo cookie crumbs. You only need about 20 Oreo cookies to make enough crumbs for an 8 or 9-inch Oreo cookie pie crust.
- Butter. The Oreo cookie crust is nothing but cookies, butter, and a pinch of salt. I like to use unsalted butter to make this crust because it allows for greater control over the amount of salt.
- Cream cheese. Just 4 ounces of cream cheese adds richness and body to the chocolate mouse filling without making it taste like cream cheese in any way. In fact, I doubt anyone who tasted this pie would guess there is cream cheese in it.
- Heavy whipping cream. Whipped cream and chocolate are the stars of this show. Be sure to choose heavy whipping cream that contains at least 35% fat.
- Half-and-Half. Using half-and-half instead of heavy whipping cream to make the chocolate mousse filling creates the lightest, softest, most melt-in-your-mouth texture you can imagine. It's like eating a chocolate cloud.
- Milk chocolate. The only sugar in the chocolate mousse filling for this pie comes from the chocolate, which is why I prefer to use milk chocolate over dark chocolate in this recipe. The amount of sugar in milk chocolate in combination with whipped cream and cream cheese creates a pie with the perfect level of sweetness. Milk chocolate is also less bitter than dark chocolate and creates a softer, more delicate mouth feel than dark chocolate.
*See the recipe card for precise quantities.
Step by Step Photos and Instructions
This easy recipe consists of 3 basic steps: Make the Oreo crust, then the milk chocolate mouse, and then top the pie with lightly sweetened whipped cream.
To make the Oreo cookie Crust, crush about 20 Oreo cookies by pulsing them in a food processor or placing them in a zip-top bag and using a rolling pin to crush the cookies into crumbs.
Mix the cookie crumbs with some melted butter and a pinch of salt.
Press the crumbs into an 8 or 9-inch pie plate so that they cover the bottom and sides of the pan in an even layer.
Put the pie plate in the freezer for at least an hour before filling it with chocolate mousse. You can also cover the crust and freeze it for up to 3 months.
To make the milk chocolate mousse filling, start by beating some heavy cream until it's soft, but will still hold its shape. When you lift the beater from the cream, it will form a peak that gently folds over onto itself.
Cut some softened cream cheese into chunks and add it to the whipped cream.
Beat the cream cheese into the whipped cream until the mixture is smooth. Put the bowl in the refrigerator until ready to use. You can make this whipped cream/ cream cheese mixture up to 24 hours in advance if you like.
Put the milk chocolate into a bowl. If using a chocolate bar, chop the chocolate into pieces before adding it to the bowl.
Heat some half-and-half in a pan on the stovetop or in the microwave just until little bubbles begin to appear around the edges.
Pour the hot half and half over the chocolate and let it sit for about a minute so the heat from the cream melts the chocolate.
Use a whisk or an electric beater to mix the chocolate and half and half until completely smooth.
This mixture is called chocolate ganache.
While the chocolate ganache is still warm, pour it slowly into the whipped cream/ cream cheese mixture.
As you add the chocolate ganache, use a spatula or wooden spoon to gently fold it into the whipped cream/ cream cheese mixture.
At this point, the chocolate mousse will be thick and fluffy, but still pourable. If you lift the spatula from the mousse, it will fall over itself in thick ribbons.
Pour the mousse into the frozen Oreo cookie crust and then place the pie in the refrigerator.
Refrigerate the pie for at least 6 hours to allow time for the mousse to set. At this point, the pie can be refrigerated for up to 48 hours before topping with whipped cream.
To make the whipped cream topping, use an electric mixer to beat heavy whipping cream with a bit of powdered sugar and vanilla just until it's thick enough to hold its shape.
Be careful to not over-beat the cream; beating it for too long will turn the cream into butter.
Spread the whipped cream over the top of the pie.
If you want to decorate the top of your pie with chocolate shavings, hold a knife at a 45° angle against a chocolate bar and run it over the surface of the chocolate to shave off thin pieces.
Sprinkle the chocolate shavings over the whipped cream.
Serve immediately or place in the refrigerator until ready to serve, up to 48 hours.
To decorate the top of your pie with large chocolate ribbons instead of shavings:
- Melt 2 ounces of milk chocolate & 2 teaspoons of butter in the microwave. Heat the chocolate and butter in 60 second increments at 50% power. Stir and repeat until the chocolate is melted.
- Spread the chocolate onto a baking sheet that's been covered with parchment paper. Spread the chocolate as thin as possible.
- Put the baking sheet in the freezer until the chocolate is firm. This will only take about 5 minutes.
- Use a spatula to scrape the chocolate off the parchment paper to make curls.
- Refrigerate the curls until ready to use.
Substitutions and Variations
- Make the chocolate mousse with heavy cream instead of half-and-half. If you'd like the chocolate mousse for this pie to be more rich and thick than light and airy, use heavy cream instead of half-and-half.
- Use semi-sweet or bittersweet chocolate instead of milk chocolate. I really like using milk chocolate to make the chocolate mousse filling for this pie. But, you can certainly use semi-sweet or bittersweet chocolate instead. Just be mindful that semi-sweet and bittersweet chocolate contain less sugar than milk chocolate and the chocolate mousse for this pie doesn't contain any additional sugar.
- Add orange and almond flavoring to this pie. One of my favorite cakes is this Chocolate Almond Cake with Chocolate Orange Buttercream. The combo of chocolate, almond, and orange is crazy good. You can add those flavors to this pie by using orange flavored milk chocolate and a bit of almond extract in the chocolate mousse and in the whipped cream topping.
Make Ahead and Storage Tips
- The Oreo cookie crust can be pressed into a pie plate and frozen for up to 3 months.
- The chocolate mousse can be prepared up to 48 hours ahead of time. Pour the mousse into the Oreo cookie pie crust, cover and refrigerate.
- After topping the pie with whipped cream, the pie will keep well in the refrigerator for up to 48 hours. Cover the pie loosely to keep the whipped cream topping from drying out.
Because this pie contains so much dairy, it's important to keep it in the refrigerator until ready to serve. It's safe to leave the pie out at room temperature for up to 2 hours. Any longer than that, and it should be refrigerated.
More Delicious Desserts for Chocolate Lovers
For a unique chocolate cake, try this chocolate honey cake with whisky sauce baked in a honeycomb pan. The honeycomb design looks adorable AND creates a situation in which each little piece of cake can absorb as much whisky sauce as possible.
If you're in the mood for something supremely rich and fudgy, try this chocolate loaf cake. This simple cake falls somewhere between really good chocolate cake and tender fudge brownies.
And finally, these brown butter Chocolate Chip Pecan Cookies are extra thick with a soft, gooey center loaded with milk chocolate chips and crunchy toasted pecans. I keep these raw cookie dough balls in my freezer at all times, ready to pop in the oven whenever the craving strikes!
For the Oreo Cookie Crust:
- 2 cups (290 grams) oreo cookie crumbs cookies (about 20 cookies)
- 3 tablespoons (35 grams) unsalted butter, melted
- ¼ teaspoon salt
For the Chocolate Mousse Filling:
- 1 cup (227 grams) heavy cream, with at least 35% fat content
- 4 ounces (113.5 grams) softened cream cheese
- 8 ounces (1 ⅓ cup/ 226g) milk chocolate chips or chopped milk chocolate bar
- ⅔ cup (151 grams) half and half
- Pinch of salt (up to ¼ teaspoon)
For the Whipped Cream Topping:
- 1 cup (227 grams) heavy whipping cream
- 2 tablespoons (14 grams) powdered sugar (confectioners sugar)
- 2 teaspoons (9 grams) pure vanilla extract
- A chocolate bar for making chocolate shavings - optional; for decoration
Make the Oreo Cookie Crust:
- Mix the Oreo cookie crumbs, melted butter, and salt in a bowl until all the crumbs are moistened. Use your fingers to press the crumbs into the pie plate so they cover the bottom and sides in an even layer. Cover and freeze for at least 1 hour before filling, or up to 3 months.
Make the Chocolate Mousse Filling:
- Pour the heavy whipping cream into a medium size bowl and use an electric mixer to beat until the cream can hold its shape; when you lift the beater from the cream, the cream will form a peak, with the top of the peak gently folding over itself.
- Cut the softened cream cheese into chunks and add it to the cream. Using the electric mixer, beat the cream cheese into the whipped cream until fully incorporated. Put the bowl in the refrigerator until ready to use, up to 24 hours.
- Add the chocolate chips or chopped chocolate into a medium size bowl. Pour the half and half into a small saucepan and set it over medium heat. When small bubbles begin to appear around the outside of the pan, remove the pan from the heat and pour the hot half and half over the chocolate. Let it stand for 1 minute, then use a wire whisk or an electric beater to mix until completely smooth.
- While the chocolate is still warm, slowly pour it into the whipped cream/ cream cheese mixture, stirring very gently as you add the chocolate. Pour the chocolate mousse into the frozen pie crust. Place the pie in the refrigerator. Refrigerate for at least 6 hours and up to 48 hours.
Make the Whipped Cream Topping:
- Pour the heavy whipping cream into a medium size bowl and add the powdered sugar and vanilla extract. Beat until the cream can hold its shape; when you lift the beater from the cream, the cream will form a peak, with the top of the peak gently folding over itself.
- Spread the whipped cream over the pie, spreading it from edge to edge.
- If you want to decorate your pie with chocolate shavings: Use a sharp knife to shave chocolate from a chocolate bar. Hold the knife against the chocolate bar at a 45° angle and run it along the chocolate bar to shave off pieces of chocolate. Sprinkle the chocolate shavings over the whipped cream.
- Loosely cover the pie and refrigerate until ready to serve, up to 24 hours.
2 Ways to Make Oreo Cookie Crumbs:
- Put the Oreo cookies into the bowl of a food processor and pulse until the cookies are crushed into crumbs.
- Put the Oreo cookies into a zip-top bag and use a rolling pin to crush the cookies, rolling the pin over the bag until the cookies are crushed into crumbs.
To Top the Pie with a Thicker Layer of Whipped Cream:
If you want to top your chocolate mousse pie with a thicker layer of whipped cream, double the amount of the ingredients for the whipped cream topping.
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Nutrition Information:Yield: 8 Serving Size: ⅛ of the pie
Amount Per Serving: Calories: 610Total Fat: 47gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 107mgSodium: 281mgCarbohydrates: 43gFiber: 2gSugar: 31gProtein: 6g