Create a rich and creamy Chocolate Mousse Pie with this easy no-bake pie recipe. Featuring a smooth chocolate mousse filling layered in a buttery pie crust and topped with a silky chocolate ganache, this homemade mousse pie is perfect for any special occasion. Whether you prefer a classic baked crust or a quick Oreo or graham cracker base, this easy chocolate dessert offers a crowd-pleasing flavor with a light, airy texture and deep chocolate richness.

Ingredients

For the Pie Crust

• 1 baked and cooled pie crust (homemade or store-bought)
  Optional: Use an Oreo or graham cracker crust for a no-bake option.

For the Chocolate Mousse

• 1½ cups heavy cream (360ml)
• 10 oz dark chocolate, chopped (285g)
• 4 large egg whites
• 1 cup white sugar (200g)
• 1 teaspoon vanilla extract or vanilla bean paste
• ¼ teaspoon salt

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Instructions

Prepare the Crust

1. If using a baked pie crust (homemade or store-bought), bake and cool it completely following recipe or package instructions.
2. If using a no-bake Oreo or graham cracker crust, prepare it and set aside. No baking needed.

Make the Chocolate Ganache

1. Finely chop the dark chocolate and place it into a large bowl.
2. In a small saucepan, heat the heavy cream and vanilla over medium heat until steaming, with tiny bubbles at the surface (do not boil).
3. Pour the hot cream over the chopped chocolate. Let it sit for 1 minute, then stir until smooth and glossy.
4. Reserve about ¾ cup of ganache in a separate bowl for topping later. Set both bowls aside to cool.

Make the Meringue

1. Set up a double boiler: Add 1–2 inches of water to a saucepan and bring to a simmer over medium-low heat.
2. In a heatproof bowl, whisk together egg whites, sugar, and salt.
3. Place the bowl over the simmering water (ensure it doesn’t touch the water) and whisk constantly until the mixture reaches 160°F (71°C) or feels smooth between your fingers.
4. Transfer the mixture to a stand mixer fitted with a whisk attachment and whip at high speed until stiff, glossy peaks form and the bowl is no longer warm (about 10 minutes).

Make the Chocolate Mousse

1. Ensure the ganache is at room temperature.
2. Gently fold the meringue into the larger bowl of ganache, adding a third at a time. Fold carefully until no white streaks remain.

Assemble the Pie

1. Pour the chocolate mousse into the prepared pie crust and smooth the top.
2. Chill the pie in the refrigerator for 10 minutes to slightly set the mousse.
3. Pour the reserved ganache over the mousse and spread it evenly.
4. If needed, warm the ganache slightly in the microwave (5-second bursts) to make it pourable.
5. Refrigerate the assembled pie for at least 4 hours, preferably overnight.

Serve

• Serve chilled, optionally topped with chantilly cream or whipped cream.

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Tips

• Temperature control: Make sure the ganache cools to room temperature before folding in the meringue to avoid deflating it.
• Smooth meringue: Whisk constantly when heating the egg whites to prevent scrambling.
• Setting time: The longer the pie chills, the better the texture.

Variations and Substitutions

• Swap dark chocolate for milk or semi-sweet chocolate for a sweeter pie.
• Add a tablespoon of coffee liqueur or strong espresso to the ganache for a mocha twist.
• Top with shaved chocolate, cocoa powder, or berries for extra decoration.

FAQs

Can I make this pie ahead of time?
Yes, it’s best made a day ahead so it has plenty of time to chill and set.

Can I freeze Chocolate Mousse Pie?
Freezing is not recommended, as the mousse texture can change. Refrigeration is best.

What if I don’t have a thermometer for the egg whites?
Rub a bit of the mixture between your fingers — if it feels smooth (no sugar grains), it’s ready.

Serving Suggestions

• Serve with freshly whipped cream and a sprinkle of cocoa powder.
• Pair with coffee or a glass of red wine for a sophisticated dessert experience.
• Add a side of fresh raspberries or strawberries for a fruity contrast.

Why You’ll Love This Recipe

• Light, airy chocolate mousse with a rich ganache topping.
• No complicated techniques required for a professional-quality dessert.
• Flexible with different crust and chocolate options.
• Perfect for holidays, birthdays, or whenever you need an impressive make-ahead dessert.