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Slice of chocolate mousse pie with whipped cream on a white plate.

Chocolate Mousse Pie

Course Dessert
Cuisine American
Keyword Chocolate Mousse Pie, Mousse Pie
Prep Time 30 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings 10 slices
Calories 556kcal


Oreo Crust

  • 25 Oreo Cookies wafers and filling
  • 4 tablespoons unsalted butter melted

Mousse Filling

  • 8 oz dark chocolate* 50-70%
  • 3 tablespoons unsalted butter cut into a few pieces
  • 2 cups mini marshmallows
  • cup water
  • 1 ⅔ cup heavy cream


  • ½ cup heavy cream
  • chocolate shavings*


Oreo Crust

  • Crush the Oreo cookies in a food processor or by placing the cookies in a ziploc bag and bashing them with a rolling pin.
  • Place the crushed cookies in a bowl and stir together with the melted butter.
  • Press the mixture into the bottom and up the sides of a 9-inch pie plate. Place in the fridge as you make the filling.

Chocolate Mousse Filling

  • Chop the chocolate into very, very small pieces.
  • Add the butter, chopped chocolate, mini marshmallows and water to a large heavy bottom saucepan.
  • Turn the burner to low heat and gently stir as the mixture starts to melt. Be very careful that the chocolate doesn't burn.
  • Once completely melted, remove from the heat. Whisk vigorously if the butter seems to be separating.
  • In a separate large bowl, beat the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cooled chocolate mixture using a rubber spatula until the mixture is no longer streaky. Go gently to keep the volume from the whipped cream.
  • Spoon the chocolate mousse filling into the pie plate and smooth the top. Cover the top of the pie plate, and place in the fridge to set for at least 4 hours.

Whipped Topping

  • When ready to serve, remove the pie from the fridge.
  • In a large bowl, beat the whipped cream until soft peaks form.
  • Spoon the whipped cream on top of the pie and (optionally) sprinkle the top with chocolate shavings.
  • Slice the pie with a thin, sharp knife - such as a paring knife (do not use a table knife) being sure to cut all the way through the crust.


  1. Semi-sweet chocolate can be used for a sweeter pie. Make sure to use high-quality baking chocolate and not chocolate chips.
  2. To make chocolate shavings, use a paring knife to brush chocolate shavings off of a chocolate bar. Always move the knife away from you.
  3. Store leftovers covered in the fridge for up to 4 days. Pie can be easily made 1 day in advance.
  4. Nutrition information is based on 1 piece, assuming the pie is cut into 10 equal pieces. You only need a very small sliver of the pie, as it is very rich. 


Calories: 556kcal | Carbohydrates: 41g | Protein: 5g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 92mg | Sodium: 172mg | Potassium: 265mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1012IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg