Chocolate Mousse Pie! A crunchy Oreo cookie-crust is filled with light and luscious dark chocolate mousse. The pie is topped with a mountain of vanilla scented whipped cream and homemade chocolate curls.

Because we can’t have too many pies in the world, and because we can’t have too many chocolate desserts, I give you Chocolate Mousse Pie!

There are several steps to putting together this luscious treat. But most of the pie can be made well ahead of time. Believe me, it’s well worth the effort..

Ingredients

Ingredient Notes

Oreo Cookies – You can use a pre-made cookie crust from the store or a box of cookie crumbs.
Heavy Cream – Heavy Cream has a higher fat content than “whipping cream”. The higher fat content makes a more luscious and stable mousse and cream topping.
Rum – The liquor is optional. Remember, alcohol enhances other flavors. You can leave it out or switch in another liquor such as Grand Marnier or brandy.
Chocolate – I made this recipe using 55% semi-sweet chocolate. The percentage on a package of chocolate refers to how much cocoa solids are in the chocolate in relation to other ingredients such as sugar. The higher the percent, the less sugar there is in the chocolate.
Eggs – Both the yolks and whites are whipped for the lightest mousse possible.

Process Photos

See the recipe card for detailed measurements and instructions.

three photos showing how to prepare an oreo cookie crust

Grind the cookies to a powder and toss with melted butter.
Spread the crumbs evenly into a pie plate.
Press the crumbs firmly into the pan and bake for 10 minutes.

a bowl with eggs and chocolate. A bowl with chocolate and whipped cream. A bowl with chocolate and whipped egg whites.

Whip the yolks and sugar and add the melted chocolate.
Fold the whipped cream into the eggs & chocolate.
Fold the egg whites into the mousse.

spreading chocolate mousse into a pie crust

Spoon the mousse into the pie crust while it’s still soft.
Spread it into an even layer and chill until set.
Top with whipped cream and chocolate curls or chocolate chips.

How to make Chocolate Curls

chocolate smeared on marble. Chocolate scraped from marble.

Spread the melted chocolate into a thin layer onto a smooth surface.
When the chocolate is barely set, use a bench scraper or the edge of a spatula to scrape the chocolate to form curls and flakes.
The curls will break into irregular pieces as you make them.

Recipe Tips & Storage

To work ahead, the crust can be made several days in advance and kept, covered, at room temperature.
You can fill the crust with the mousse up to two days ahead. Once the mousse is set cover the pie with a sheet of plastic wrap to keep the surface from drying out. Add the whipped cream and chocolate curls the day you’re serving the pie.
When serving the pie, wipe the knife with a wet cloth between cuts for a clean slice.
If the crust is sticking to the pan, run the tip of a small spatula or knife between the crust and the pan to separate them.
The pie will keep in the refrigerator for 3-4 days. Leftover slices can be frozen. Bring to room temperature before serving previously frozen slices.

Love the mousse but want to skip the crust. Check out this recipe for Classic Chocolate Mousse.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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4.67 from 3 reviews

Chocolate Mousse Pie Recipe

By: Eileen Gray

Prep Time2

Bake Time10

Total Time2 10

10 slices

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Ingredients

Chocolate Oreo Crust

36 Oreo cookies (One 14.3 oz package)
3 oz melted butter (6 tablespoons)

Chocolate Mousse

16 oz heavy Cream (2 cups)
10 oz semi sweet chocolate (chopped)
5 ea egg yolks (large eggs)
1 oz dark rum (optional)
4 oz granulated sugar (1/2 cup, divided)
2 each egg whites (large)

Topping

12 oz heavy Cream (1 1/2 cups)
2 oz confectioner's sugar (1/2 cup)
1/2 teaspoon vanilla extract
4 oz semi sweet chocolate (melted)

Instructions

Chocolate Oreo Crust

Preheat the oven to 350°F.
In a food processor grind 36 Oreo cookies to a powder. Put the Oreo crumbs into a medium bowl. Sprinkle 3 oz melted butter over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake 10 for minutes.
Take the pan out of the oven and set it aside to cool completely.

Chocolate Mousse

Whip 16 oz heavy Cream to soft peak and it aside while you prepare the other ingredients. Melt 10 oz semi sweet chocolate and set aside.
Combine 5 ea egg yolks, 1/2 of the sugar and the optional rum in a mixer bowl. Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is warm to the touch. Don't throw away the water, you'll use it for the whites too.
Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are completely cooled and have lightened in color and texture. Whisk the melted chocolate into the yolk mixture in thirds. Fold the cream into the chocolate base.
Combine 2 each egg whites with the remaining sugar in a heatproof mixing bowl. Set the bowl over the pan of simmering water and heat to 160F, stirring constantly. Remove the whites from the heat and whip to full peak and completely cooled. Fold the whites into the mousse.
Spoon the mousse into the prepared pie crust while it is still soft. Smooth to an even layer and refrigerate until set.
Combine 12 oz heavy Cream with 2 oz confectioner's sugar and 1/2 teaspoon vanilla extract and whip to full peak. Spread the cream over the mousse. If desired, decorate the top of the pie with chocolate curls or sprinkles. Serve immediately or chill until serving.
To make chocolate curls spread 4 oz semi sweet chocolate (melted) into a thin layer over a smooth surface like marble, granite or quartz. Allow the chocolate to mostly set then use the edge of a bench scraper, spatula or knife to scrape the chocolate off the surface. It should form large flakes and curls as you scrape.