Chocolate Mousse Pie

Name: Chocolate Mousse Pie
Prep time: 40 min
Total time: 4 h 45 min
Yield: 8 - 10 serving(s)
Ingredients: 5 tbsp. salted butter, melted, plus more for the pie plate; 25 chocolate sandwich cookies (such as Oreos); 2 1/2 c. cold heavy cream; 6 tbsp. sugar; 8 oz. semisweet chocolate, chopped; 4 tbsp. salted butter, at room temperature; 4 large egg yolks; 1 tsp. vanilla extract; 1 c. raspberries

This is a pie for all my fellow chocolate lovers out there!

By Ree DrummondPublished: Oct 25, 2025

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kate sears

Yields:

8 - 10 serving(s)

Prep Time:

40 mins

Total Time:

4 hrs 45 mins

If you’re looking for a dessert that’s rich, creamy, and downright irresistible, this chocolate mousse pie is the one. It’s piled high with whipped cream and fresh raspberries—basically everything you want in a show-stopping dessert. The crust is made from chocolate sandwich cookies and butter, blitzed in a food processor and then baked just long enough to hold together. Filled with a light and fluffy chocolate mousse, this dessert tastes like pure happiness in a pie shell.

This recipe hits that sweet spot (literally!) between indulgent and easy. The mousse comes together with just a handful of ingredients—melted chocolate, whipped cream, egg yolks, and a little butter for richness. The best part? You can make it ahead of time, which means it's perfect for holiday gatherings, dinner parties, or special occasions when you want dessert ready to go before the guests arrive. Serve it on your Thanksgiving dessert table alongside pumpkin cream pie, easy apple pie bars, and cranberry crisp, for a sweets spread that'll have your guests coming back next year!

How do you get the perfectly light mousse texture for the chocolate mousse pie filling?

The secret is to fold the whipped cream into the chocolate mixture slowly—don’t stir! Folding keeps the mousse airy and prevents it from becoming dense.

Can you make chocolate mousse pie ahead of time?

Yes you can, and you should! Making this pie the day before you plan to serve it gives the filling the perfect amount of time to set into that luscious texture.

Can you freeze chocolate mousse pie?

You can! Freeze it (without the whipped cream topping) for up to a month. Let it thaw in the fridge overnight, then top it with fresh whipped cream and berries before serving.

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Ingredients

CRUST

5 Tbsp. salted butter, melted, plus more for the pie plate
25 chocolate sandwich cookies (such as Oreos)

Directions

1. Step 1Make the crust: Preheat the oven to 325˚. Butter a 9-inch pie plate (not deep-dish). Pulse the cookies in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture firmly into the bottom and up the sides of the pie plate using the bottom of a measuring cup or glass. Bake until the crust is set, 10 to 12 minutes. Let cool completely on a rack, about 30 minutes.
2. Step 2 Make the filling: Beat the heavy cream in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, 2 to 3 minutes. Add the sugar and beat until stiff peaks form, 1 to 2 more minutes. Transfer 2 cups of the whipped cream to a medium bowl, cover and refrigerate for topping.
3. Step 3Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat. Place a heatproof bowl over the simmering water (the bottom of the bowl should not touch the water). Add the chocolate and butter to the bowl and let melt, stirring occasionally, 4 to 5 minutes. Remove the bowl from the pan and let cool for 5 minutes.
4. Step 4Whisk together the egg yolks and vanilla in a medium bowl. Add about ¼ cup of the melted chocolate mixture to the eggs, stirring to temper. Slowly add the tempered egg mixture to the remaining chocolate mixture, stirring until completely combined.
5. Step 5Gradually fold the remaining whipped cream into the chocolate mixture, being careful not to deflate it. Spoon the mousse into the prepared crust. Cover and refrigerate for 4 hours and up to overnight.
6. Step 6Just before serving, whisk the reserved whipped cream back to stiff peaks if necessary. Dollop and spread on top of the pie, and top with the raspberries.

Tip: The pie can be stored in the refrigerator for 3 to 4 days. For longer storage, wrap the pie in plastic wrap and aluminum foil and freeze for up to 2 months. Allow to thaw in the refrigerator before serving.