No-Bake Chocolate Mousse Pie (Printer-Friendly)
Smooth chocolate mousse layered in a crunchy Oreo crust, chilled to perfection for a luscious dessert.
# The Ingredients You'll Need:
→ Crust
01 -
1 1/2 cups Oreo cookie crumbs (about 30 cookies)
02 -
6 tablespoons unsalted butter, melted
→ Filling
03 -
8 ounces cream cheese, softened
04 -
1 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
1/4 cup milk
07 -
1 package (3.9 ounces) instant chocolate pudding mix
08 -
1 1/2 cups cold milk
09 -
8 ounces frozen whipped topping, thawed
→ Optional Garnish
10 -
Extra whipped topping
11 -
Chocolate shavings
# Step-by-Step Instructions:
01 -
Combine Oreo crumbs and melted butter in a medium bowl until fully moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Freeze crust while preparing filling.
02 -
Beat softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, then mix in vanilla extract and 1/4 cup milk. Continue beating until light and fluffy. Set aside.
03 -
Whisk instant chocolate pudding mix with 1 1/2 cups cold milk for approximately 2 minutes until it begins to thicken. Let stand for 5 minutes.
04 -
Gently fold the pudding into the cream cheese mixture until just blended.
05 -
Fold in thawed whipped topping gently until the mixture is uniform without streaks, maintaining a light texture.
06 -
Spoon mousse filling evenly into chilled Oreo crust and smooth the surface with a spatula.
07 -
Cover pie loosely with plastic wrap and refrigerate for at least 6 hours or overnight until filling is firm.
08 -
Garnish with extra whipped topping and chocolate shavings as desired. Slice and serve chilled.
# Extra Tips:
01 -
For a graham cracker crust, substitute 1 1/2 cups graham cracker crumbs mixed with 1/4 cup sugar and 6 tablespoons melted butter. Use dark chocolate instant pudding for richer flavor. Best prepared up to 2 days ahead.