This dreamy No-Bake Chocolate Pie is impossibly light, delicate, and everything we love about a really, really good chocolate mousse. It's NOT stodgy, heavy, or cloying at all. And, it's so easy to make, it borders on ridiculous.

The milk chocolate mousse filling is light, silky smooth, and the perfect amount of sweet. The whipped cream topping makes the texture even more pillowy while the Oreo cookie crust adds a bit of chocolate crunch to every bite.

Photo byRebecca Blackwell/ ofbatteranddough.com

"I wanted to prepare something for the kids without having to spend too much time in the kitchen. Absolutely love this recipe – so easy!!!! Thanks for this incredible dessert." - Kate

This No-Bake Chocolate Pie is like the graceful, elegant, cloud-like cousin of the traditionally rich, thick, pastry cream-filled Chocolate Cream Pie.

Both kinds of chocolate pie are impossible to resist in completely different ways, and honestly, if you asked me to choose between the two, my head might explode from indecision.

Photo byRebecca Blackwell/ ofbatteranddough.com

You basically need 6 ingredients to make this simple no-bake chocolate pie:

1. Oreo cookie crumbs. You only need about 20 Oreo cookies to make enough crumbs for an 8 or 9-inch Oreo cookie pie crust.
2. Butter. The Oreo cookie crust is nothing but cookies, butter, and a pinch of salt. I like to use unsalted butter to make this crust because it allows for greater control over the amount of salt.
3. Cream cheese. Just 4 ounces of cream cheese adds richness and body to the chocolate mouse filling without making it taste like cream cheese in any way. In fact, I doubt anyone who tasted this pie would guess there is cream cheese in it.
4. Heavy whipping cream. Whipped cream and chocolate are the stars of this show. Be sure to choose heavy whipping cream that contains at least 35% fat.
5. Half-and-Half. Using half-and-half instead of heavy whipping cream to make the chocolate mousse filling creates the lightest, softest, most melt-in-your-mouth texture you can imagine. It's like eating a chocolate cloud.
6. Milk chocolate. The only sugar in the chocolate mousse filling for this pie comes from the chocolate, which is why I prefer to use milk chocolate over dark chocolate in this recipe. The amount of sugar in milk chocolate in combination with whipped cream and cream cheese creates a pie with the perfect level of sweetness. Milk chocolate is also less bitter than dark chocolate and creates a softer, more delicate mouth feel than dark chocolate.

Photo byRebecca Blackwell/ ofbatteranddough.com

Recipe: No Bake Chocolate Mousse Pie With Oreo Crust

For step-by-step photos showing how to make this pie, please see the original recipe: Chocolate Mousse Pie

For the Oreo Cookie Crust:

• 2 cups (290 grams) oreo cookie crumbs cookies (about 20 cookies)
• 3 tablespoons (35 grams) unsalted butter, melted
• ¼ teaspoon salt

For the Chocolate Mousse Filling:

• 1 cup (227 grams) heavy cream, with at least 35% fat content
• 4 ounces (113.5 grams) softened cream cheese
• 8 ounces (1 ⅓ cup/ 226g) milk chocolate chips or chopped milk chocolate bar
• ⅔ cup (151 grams) half and half
• Pinch of salt (up to ¼ teaspoon)

For the Whipped Cream Topping:

• 1 cup (227 grams) heavy whipping cream
• 2 tablespoons (14 grams) powdered sugar (confectioners sugar)
• 2 teaspoons (9 grams) pure vanilla extract
• A chocolate bar for making chocolate shavings - optional; for decoration

Instructions

Make the Oreo Cookie Crust:

1. Mix the Oreo cookie crumbs, melted butter, and salt in a bowl until all the crumbs are moistened. Use your fingers to press the crumbs into the pie plate so they cover the bottom and sides in an even layer. Cover and freeze for at least 1 hour before filling, or up to 3 months.

Make the Chocolate Mousse Filling:

1. Pour the heavy whipping cream into a medium size bowl and use an electric mixer to beat until the cream can hold its shape; when you lift the beater from the cream, the cream will form a peak, with the top of the peak gently folding over itself.
2. Cut the softened cream cheese into chunks and add it to the cream. Using the electric mixer, beat the cream cheese into the whipped cream until fully incorporated. Put the bowl in the refrigerator until ready to use, up to 24 hours.
3. Add the chocolate chips or chopped chocolate into a medium size bowl. Pour the half and half into a small saucepan and set it over medium heat. When small bubbles begin to appear around the outside of the pan, remove the pan from the heat and pour the hot half and half over the chocolate. Let it stand for 1 minute, then use a wire whisk or an electric beater to mix until completely smooth.
4. While the chocolate is still warm, slowly pour it into the whipped cream/ cream cheese mixture, stirring very gently as you add the chocolate. Pour the chocolate mousse into the frozen pie crust. Place the pie in the refrigerator. Refrigerate for at least 6 hours and up to 48 hours.

Make the Whipped Cream Topping:

1. Pour the heavy whipping cream into a medium size bowl and add the powdered sugar and vanilla extract. Beat until the cream can hold its shape; when you lift the beater from the cream, the cream will form a peak, with the top of the peak gently folding over itself.
2. Spread the whipped cream over the pie, spreading it from edge to edge.
3. If you want to decorate your pie with chocolate shavings: Use a sharp knife to shave chocolate from a chocolate bar. Hold the knife against the chocolate bar at a 45° angle and run it along the chocolate bar to shave off pieces of chocolate. Sprinkle the chocolate shavings over the whipped cream.
4. Loosely cover the pie and refrigerate until ready to serve, up to 24 hours.

Recipe notes:

2 Ways to Make Oreo Cookie Crumbs:

1. Put the Oreo cookies into the bowl of a food processor and pulse until the cookies are crushed into crumbs.
2. Put the Oreo cookies into a zip-top bag and use a rolling pin to crush the cookies, rolling the pin over the bag until the cookies are crushed into crumbs.

To Top the Pie with a Thicker Layer of Whipped Cream:

If you want to top your chocolate mousse pie with a thicker layer of whipped cream, double the amount of the ingredients for the whipped cream topping.

Make ahead and storage tips

• The Oreo cookie crust can be pressed into a pie plate and frozen for up to 3 months.
• The chocolate mousse can be prepared up to 48 hours ahead of time. Pour the mousse into the Oreo cookie pie crust, cover and refrigerate.
• After topping the pie with whipped cream, the pie will keep well in the refrigerator for up to 48 hours. Cover the pie loosely to keep the whipped cream topping from drying out.

Because this pie contains so much dairy, it's important to keep it in the refrigerator until ready to serve. It's safe to leave the pie out at room temperature for up to 2 hours. Any longer than that, and it should be refrigerated.

Photo byRebecca Blackwell/ ofbatteranddough.com

More Delicious Desserts for Chocolate Lovers

My other favorite chocolate pie recipes are this rich chocolate almond pie with a hint of bourbon and this ultra-creamy chocolate cream pie.

For a unique chocolate cake, try this chocolate honey cake with whisky sauce baked in a honeycomb pan. The honeycomb design looks adorable AND creates a situation in which each little piece of cake can absorb as much whisky sauce as possible.

If you're in the mood for something supremely rich and fudgy, try this chocolate loaf cake. This simple cake falls somewhere between really good chocolate cake and tender fudge brownies.

And finally, these brown butter Chocolate Chip Pecan Cookies are extra thick with a soft, gooey center loaded with milk chocolate chips and crunchy toasted pecans. I keep these raw cookie dough balls in my freezer at all times, ready to pop in the oven whenever the craving strikes!

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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