Chocolate Mousse Pie
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Make this chocolate mousse pie to wow your guests, it’s a delicious recipe for dessert and so easy to make.. Try our no-bake, easy chocolate mousse pie for a fun dessert for the whole family! If you love chocolate recipes, you’ll love this pie with an OREO cookie crust!
My mini chef is obsessed with chocolate, especially OREOs, so we had a blast making this pie. You could easily make our no bake chocolate mousse pie in less than an hour and have it ready for dessert time.
Since we love OREOs, we went with an OREO crust, but you could easily make this chocolate mousse pie with graham cracker crust too. We put OREOs and then a strawberry on top, but you could easily use raspberries or even cherries. 🙂
Easy Chocolate Mousse Pie coming up!
Instead of using eggs and having to cook we use jello, so in a way, it’s jello chocolate pudding pie, but we call it mousse since we make it with heavy cream and milk. It has the texture of mousse, not so much of pudding.
Look at that messy table and mixer, boy did we have fun! 🙂
Find products we used from our affiliate partner Amazon:
KitchenAid KSM3311XHT Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Hot Sauce
Jell-O Instant Pudding And Pie Filling – Chocolate – 5.9 OuncesOreo Chocolate Sandwich Cookies (14.3-Ounce Package)Oreo, Pie Crust, 6 oz
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We’ve made this in chocolate, dark chocolate, vanilla, and even a triple chocolate mousse pie! My mini chef has a blast seeing the liquid go from watery to fluffy, like whipped cream.
If you’re in a hurry, you can pop into the freezer for about 30 minutes or just refrigerate for 1 hour.
Chocolate Mousse Pie
Ingredients
- 2 3.4oz instant chocolate pudding mix
- 2 cups whole milk
- 2 cups heavy cream whipping
- 1 packaged cookie pie crust
- OREO crumbs for topping
Instructions
- In a large bowl mix the chocolate pudding mixes with 2 cups milk and 2 cups heavy cream until peaks form.
- Spread the mousse into the pie crust.
- Top with cookie crumbs and refrigerate for at least an hour before serving.
It’s really watery. Does it get thicker in the refrigerator
Oh no, it shouldn’t be watery, the only reason this would happen is if your cream isn’t good. We’ve had this happen ONE time and it was from an off-brand cream. It just wouldn’t whip no matter how hard we beat it, even on its own.
It never formed peaks, stayed in pudding consistancy.
Oh no, Dina! I’m so sorry this happened. Here are two things that should help. Ensure that you’re using heavy cream for whipping and also make sure your whipping cream whips before adding the other ingredients if it doesn’t whip the recipe won’t work.
We’re so glad you enjoyed!! Thanks for letting us know 😀
does this use regular pudding or instant pudding?
We use instant pudding 🙂
Easy to follow and turned perfect, the pie was delicious
So glad you enjoyed it, Jean! Thanks for commenting 🙂
I’m going to make this for my hands birthday tomorrow. Its all he has talked about for weeks. He has a childhood memory of this pie. So wish me luck.
We hope you guys enjoyed it!! 🙂
What size box of pudding mix doesn’t specify
Sorry about that, it’s 3.4oz 🙂
this calls for “2 boxes of pudding mix” but can you specify the size!? went grocery shopping for the ingredients and there were multiple sizes of the chocolate pudding mix!
This would be the smaller 3.4oz boxes. 🙂
Most stores I seen have regular size pudding package like Market Basket does.
Ooh, I love Market Basket! I typically find this size at Target!
Hi Courtney, Are you whipping the heavy cream separately and then folding in the pudding mixture? We made this as written (just adding all the ingredients together in a bowl and mixing with a balloon whip attachment)and the mixture NEVER thickened up beyond a very soft pudding consistency.
The mixture should form stiff peaks like in the picture. Were you using heavy whipping cream and whole milk? It will thicken a bit more in the refrigerator but it should form peaks while mixing. The only other thing is sometimes you can get a bad batch of heavy cream that doesn’t actual whip up.
How long will it keep in the fridge?
We recommend enjoying with 2-3 days 🙂
I made it vegan by replacing the milk with a can of full-fat coconut milk, and the heavy whipping cream for a plant-based one. Then made my own graham cracker crust (though with Digestive crackers since I’m in Europe atm). Consistency was good. Not so sure about the pudding mix taste though – but that could be due to differences in pudding mix packets EU vs US? But with some different toppings it’s not as noticeable. Next time might just try a ‘home made’ pudding mix.
Thanks for trying it! I do think the coconut milk may have changed the flavor since it has the coconut taste compared to regular milk and cream. The pudding mixes can also be a bit different outside the U.S., so that could definitely play a role too.