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Chocolate Mousse Pie is a triple-threat chocolate pie recipe. It has three layers of chocolate: the crust, the chocolate cream filling, and the chocolate whipped cream. I’ve even referred to this as Death by Chocolate Cream Pie because only chocolate lovers need apply.
I have made a lot of pies in my 16-plus years here on Crazy for Crust and cream pies are my favorite ones to make and eat. They’re easy (and usually no bake) and they’re so fluffy and easy. There is always room for a cream pie after a meal, especially when it’s triple chocolate!
This is a riff on my favorite chocolate cream pie recipe (with even more chocolate) and the two most important tricks to getting the pie to set up are to make sure the chocolate isn’t too hot when you mix it in and to fold (don’t stir) the whipped cream into the chocolate mixture. This produces a creamy and fluffy chocolate pie that will set up every single time!
Chocolate Mousse Pie Ingredients
- You’ll need a chocolate cookie crust, like my Oreo crust recipe. It’s completely no bake! They don’t sell Oreo Crusts at the grocery store anymore, but it’s easy to make with just Oreos and butter, or you can use any semi-homemade version you can find.
- The chocolate mousse filling is made with baking chocolate (unsweetened is best, but for a sweeter, less dark, flavor, use semi-sweet) and sweetened condensed milk.
- The filling is folded with whipped cream made with heavy whipping cream (no substitutions, the whipped cream needs the heavy cream fat to whip up to stiff peaks).
- Then cocoa powder is added and turns the remaining fluffy whipped cream to a chocolate whipped cream for the topping.
Dorothy’s Chocolate Cream Pie Tips
- Make sure to melt the baking chocolate and let it cool at least 5-10 minutes before adding to the sweetened condensed milk. This allows it to cool enough that it won’t melt the whipped cream.
- Always FOLD the whipped cream into the mixture, never stir or mix. Gently fold it until the chocolate is thoroughly mixed.
- This pie requires chill time to set.
- Don’t want to use homemade whipped cream? Use one carton (8-ounces) cool whip in place of the whipped cream in the filling.
- Dust with more cocoa for garnish, or grate a semi-sweet baking bar or chocolate bar for shavings on top.
Chocolate Mousse Pie Recipe
Ingredients
- 1 recipe Oreo Crust, or a store-bought crust
Filling:
- 4 ounces (113g) unsweetened baking chocolate, plus more for topping
- 1 (14 ounce/396g) can sweetened condensed milk
- 1 cup (237ml) heavy whipping cream
- 2 tablespoons (14g) powdered sugar
Whipped Cream:
- 1 cup (237ml) heavy whipping cream
- 2 tablespoons (14g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) unsweetened cocoa powder
- Chocolate shavings, for garnish
Instructions
- Make pie crust as directed and press into a 9-inch pie plate. Alternately, buy a 9-inch chocolate crust.
Filling:
- Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth. Let it sit at least 5-10 minutes to cool.
- Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough.
- Place 1 cup heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks form, slowly adding powdered sugar during mixing.
- Carefully fold the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared crust. Chill to set at least 4 hours or overnight.
Before serving:
- Place 1 cup heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar, cocoa, and vanilla during mixing.
- Top pie with chocolate whipped cream. Shave extra chocolate on top, for garnish.
Notes
- Make sure to let the chocolate and sweetened condensed milk mixture cool 5-10 minutes before folding in whipped cream. You don’t want to melt the whipped cream!
- Do not use low-fat or fat-free sweetened condensed milk.
- You must use HEAVY whipping cream
- Fold the whipped cream into the chocolate mixture carefully so as not to break the whipped cream (which will create a runny mess).
- How to substitute cool whip in filling: omit heavy cream and powdered sugar and mix one (8-ounce) container of thawed whipped topping into the cooled chocolate mixture.
- How to substitute cool whip in topping: Just stir cocoa and vanilla into one (8-ounce) container whipped topping and top pie as directed.
- Store pie in refrigerator for up to 2 days. Only freeze pie if made with Cool Whip (I do not recommend freezing pies made with whipped cream).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Chocolate Mousse Pie
- Always melt baking chocolate on 50% power, stirring every 30 seconds until melted and smooth.
- The whipped cream needs to be at stiff peaks (stands on its own).
- Carefully fold COOLED chocolate/sweetened condensed milk into the whipped cream.
- The pie must be chilled at least 4 hours.
- Beat the chocolate whipped cream until stiff peaks form.
- Top before serving.
Chocolate Mousse Pie FAQ
This happens if the chocolate is too hot and/or the chocolate is not folded into the mixture.
Use only full-fat sweetened condensed milk and heavy cream. Cool the chocolate. Fold, don’t stir, it into the whipped cream. It must chill at least 4 hours.
Grind 25 full Oreos (no need to remove filling) to a fine crumb and stir with 5 tablespoons melted butter, then press into pie plate.
