This creamy and decadent chocolate mousse pie has a rich, buttery crust, a fluffy chocolate filling, and lots of fun and interesting toppings! There’s a sneaky secret ingredient packed in the mousse that lends it that light and airy texture.
It’s perfect to make on those days when you really want to indulge or put together a dessert that will impress, but don’t want to spend too long in the kitchen.
Quick and easy dessert recipes have been my go-to for parties and get-togethers, and naturally, I keep experimenting with a lot of those. This mousse pie packs in all the rich and chocolatey deliciousness of my chocolate cream cheese pie, minus the cream cheese.
And of course, if you do have the cream cheese, you could use it to whip up another snack or even a fruity dessert dip if you want to.
Why You’ll Love This Creamy Chocolate Pie Recipe
- Super easy: With just a few simple ingredients and minutes of your time, you’ll be able to assemble this easy chocolate mousse pie.
- Crowd pleaser: With the perfect balance of taste and texture, this sweet treat is going to be a total hit with everyone.
- Make-ahead: It’s perfect for days when you need to prep ahead of time. The pie is freezer-friendly too!
- Perfect for holidays: It’s a great dessert to make for the holidays- low effort, and yet, super yummy!
Ingredients
- Chocolate crumbs: For the base of the pie. If you don’t have crumbs, you could start off with some graham crackers or chocolate cookies like Oreos too.
- Butter: For that rich, buttery pie crust.
- Marshmallows: Pillowy soft white marshmallows give the mousse mixture that perfect light and airy texture.
- Milk: To loosen up the mixture and get it to the right consistency.
- Chocolate chips: For the mousse. Unsweetened milk chocolate chips are perfect for this!
- Brown sugar: To lend the mousse mixture that beautiful caramel-like sweetness.
- Heavy cream: Use heavy cream or whipping cream- both work equally well.
- Toppings: Here’s where you can get creative! Use toffee bits, nuts, chocolate chips, M&Ms, pretzels, mini Reese’s, mini Rolo’s or even caramel candies if you want.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Sauce it up: Top this chocolate chiffon pie with a nice drizzle of chocolate sauce or caramel sauce before you serve.
- Intense chocolate: Intensify the chocolate flavor in the pie by swapping your regular chocolate chips with dark chocolate.
- Flavor swap: Start with a crust made using Biscoff biscuits, top it with a chocolate mousse filling and then sprinkle some Biscoff crumbs over the top, along with a drizzle of Biscoff spread to bring a bit of a different flavor to the pie.
How to Make Chocolate Mousse Pie
For this chocolate pie recipe, you’ll first need to preheat the oven to 350 degrees.
Step 1: Make the crust: In a saucepan, melt butter and add in the chocolate crumbs. Stir to combine and then press this mixture into a pie plate.
Step 2: Bake: Bake this for 10 minutes and allow the crust to cool down completely.
Step 3: Make the marshmallow mixture: Melt the marshmallows, chocolate chips, milk, and brown sugar over low heat. Transfer this to a bowl, cover it and let it refrigerate for a few hours.
Step 4: Make the mousse mixture: Whip the heavy cream until you get stiff peaks. Add it into the melted chocolate mixture and fold it in gently.
Step 5: Pour and assemble: Pour this mixture on the prepared crust and level it out with a spatula.
Step 6: Chill and serve: Cover this and let it refrigerate for a few hours before you serve!
⭐️ Hint: Top the mousse pie with lots of chocolate shavings for a quick and easy garnish.
If you love creamy pie recipes like this one, you may also enjoy my Nutella Pie or our pineapple cream cheese pie.
Storage Directions
- Storing: Store your leftover pie in an airtight container in the refrigerator. It can stay fresh for 2-3 days, but I wouldn’t recommend storing it beyond that, as the crust can start to get soggy.
- Freezing: I haven’t tried freezing the pie. I’m not sure how the marshmallows and the whipping cream will hold up to freezing and thawing so I don't recommend it.
- Make Ahead: If you’re planning to make this mousse pie for a party, I would recommend assembling it the night before and letting it chill overnight. That way, you get the perfect rich and creamy slices the next day!
Serving Suggestions
Serve this easy chocolate mousse with other party snacks and appetizers like Ritz cracker sandwiches or bruschetta bites.
This light and fluffy pie can be a perfect end to a hearty meal like a lazy lasagna or some cheeseburger pasta. If I’m making this as a dessert for the holidays, I love going all-out with the toppings! Sometimes, I top each slice of the pie with some Oreo s'mores or my Christmas marshmallows.
Expert Tips
- Whip right: Make sure you don’t over whip the cream. Whipping it too much can cause the cream to split and become grainy.
- Fold, don’t mix: When combining the chocolate and the cream mixture, remember to use gentle folds to incorporate the batter. This will help keep the pie light and airy.
- Quality matters: Chocolate is the hero ingredient here, and the quality you use really makes a difference in how the pie turns out. Use the best quality chocolate chips you can find.
- Chill it: Use cold whipping cream to get the perfect mousse-like consistency. Also make sure the marshmallow-chocolate mixture has cooled down too, before you mix it with the cream.
Recipe FAQs
Don’t want to turn on the oven? Start with a store-bought pie crust, and you’re sorted.
Mixing a warm chocolate mixture with the whipping cream can cause the mixture to get runny. Make sure you let both these chill in the refrigerator until they get cold before you mix them in.
How to Make Video
Take a peek at our video for our Chocolate Mousse Pie below. I think you will be glad you did!
More Delicious Chocolate Recipes
Do you like chocolate desserts? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Mousse Pie
Ingredients
Chocolate Base
- ½ cup butter
- 1 ½ cups chocolate crumbs
Filling
- 30 large marshmallows
- ½ cup milk
- 1 cup chocolate chips
- ⅓ cup brown sugar packed
- 1 cup whipping or heavy cream
Optional Toppings
- ¼ cup toffee bits or caramels, chopped
- ¼ cup pecans, walnuts or peanuts chopped
- ¼ cup M&M's, Rolos or your favorite chocolate candies mini or chopped if necessary
- drizzle chocolate, caramel or strawberry sauce
Instructions
Chocolate Base
- Preheat your oven to 350 degrees.
- Melt butter in saucepan over medium heat. Remove from heat. Add chocolate wafer crumbs. Stir until blended.
- Use cup or measuring cup to press crumbs into 9 or 9 ½ inch pie plate.
- Bake for 10 minutes and set aside on rack to cool.
Filling
- Combine marshmallows, milk, chocolate chips and brown sugar in a large saucepan on medium-low. Stir continuously until everything is melted and smooth.
- Pour contents into a bowl and refrigerate, scraping down sides of bowl and stirring regularly. Mixture needs to thicken. Once chocolate mixture will pile up without losing its shape prepare whipping cream.
- Beat cream in a small bowl until stiff peaks form.
- Remove cold chocolate mixture from fridge. Gently fold whipping cream into chocolate mixture.
- Once blended pour into your cooled pie shell.
Topping
- Sprinkle toffee bits, pecans or your candies of choice all over the top of the pie, if desired.
- Refrigerate and serve cold with a drizzle of sauce, if desired.
Notes
- Whip right: Make sure you don’t over whip the cream. Whipping it too much can cause the cream to split and become grainy.
- Fold, don’t mix: When combining the chocolate and the cream mixture, remember to use gentle folds to incorporate the batter. This will help keep the pie light and airy.
- Quality matters: Chocolate is the hero ingredient here, and the quality you use really makes a difference in how the pie turns out. Use the best quality chocolate chips you can find.
- Chill it: Use cold whipping cream to get the perfect mousse-like consistency. Also make sure the marshmallow-chocolate mixture has cooled down too, before you mix it with the cream.
Nutrition
This post was originally published in January 2018. It's been updated with new content and images.
Michael says
The best chocolate pie Ive ever had. So good. Highly recommend. Good job.
Karin and Ken says
I couldn't agree more! Thank you for your kind words. They are much appreciated. Glad you enjoyed the pie! I can't get enough of it myself. All the best. Karin
ashley says
I am a chocoholic and this is my favorite chocolate dessert. Thank you.???
Karin and Ken says
I'm so glad you love this wonderful chocolate dessert as much as I do! Thank you for taking the time to comment. As always I am grateful. Take care and be well. Karin
Eunice says
I love this pie with the nuts and without. Sometimes plain is ok and delicious too.
Karin and Ken says
I couldn't agree with you more! There are lots of treats and nuts you can add to this cake but sometimes there is nothing better than plain. So happy you like it! Take care. Karin
erica says
If you love chocolate this dessert is perfect. Every time I feel like chocolate Im going to make one of these. Thank you
Karin and Ken says
I do the exact same thing myself! Glad I'm not the only one! Take care. Karin