No-Bake Chocolate Mousse Pie
This creamy no-bake pie features a buttery Oreo crust topped with a light, fluffy chocolate mousse filling. Perfect for easy, decadent desserts without any oven time.
Equipment
- 1 9-inch pie dish for the crust and assembly
- 2 mixing bowls
- 1 spatula for spreading the filling
- 1 refrigerator for chilling and setting the pie
Ingredients
- 1½ cups Oreo cookie crumbs about 30 cookies
- 6 tablespoons unsalted butter melted
- 1 package 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 package 3.9 ounces instant chocolate pudding mix
- 1½ cups cold milk
- 1 container 8 ounces frozen whipped topping, thawed
- Extra whipped topping optional, for garnish
- Chocolate shavings or curls optional, for garnish
Instructions
- Combine Oreo cookie crumbs with melted butter until evenly mixed.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
- Refrigerate the crust for 15 to 20 minutes to set.
- In a large bowl, beat cream cheese, powdered sugar, vanilla extract, and ¼ cup milk until smooth and creamy.
- In a separate bowl, whisk instant chocolate pudding mix with 1½ cups cold milk until thickened, about 2 minutes.
- Fold the prepared pudding into the cream cheese mixture gently until fully combined.
- Fold in the thawed whipped topping until the filling is light and mousse-like.
- Spread the chocolate mousse filling evenly over the chilled Oreo crust and smooth the top.
- Refrigerate the pie for at least 3 to 4 hours to set completely.
- Before serving, garnish with extra whipped topping and chocolate shavings or curls if desired.
Notes
- Freeze crust for 10 minutes before filling for extra firmness.
- Use dark chocolate pudding mix for a richer chocolate taste.
- Chilling overnight yields cleaner pie slices.
- Store leftovers chilled and consume within 3 days.