No-Bake Chocolate Mousse Pie (With Coffee Cream)

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This no-bak chocolate mousse pie combines a crunchy Oreo cookie crust, a light and airy chocolate mousse filling, and a silky coffee mascarpone cream topping. The rich chocolate flavor pairs beautifully with the subtle bitterness of the coffee, creating a perfectly balanced dessert that’s indulgent without feeling too heavy. With its creamy layers and elegant appearance, this easy no-bake chocolate pie is perfect for Thanksgiving, holidays, or special occasions. It’s a beautiful make-ahead dessert that requires no oven and is sure to impress. 

What makes this no-bake chocolate mousse pie special is the combination of three delicious layers and contrasting textures. The crunchy Oreo cookie crust provides a rich chocolate base, while the light and airy chocolate mousse filling adds a smooth, delicate texture. On top, the silky coffee mascarpone cream brings a subtle coffee flavor that enhances the chocolate without overpowering it. The result is an elegant, perfectly balanced dessert that’s easy to make ahead and ideal for Thanksgiving or special occasions. 

For more pie recipes, try No-Bake Chocolate Coffee Pie, Cranberry Meringue Pie and Caramel Chocolate Pie.

WHY THIS RECIPE WORKS

• No baking required: An easy chocolate pie that doesn’t need an oven.
• Light and airy mousse: A fluffy chocolate mousse filling that feels lighter than traditional chocolate cream pie. 
• Coffee mascarpone cream: A smooth, creamy topping with a subtle coffee flavor that complements the chocolate. 
• Perfect for Thanksgiving: An elegant make-ahead dessert that saves valuable oven space.

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INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Oreos: The Oreos are blended whole for the crust.
• Large egg yolks: The egg yolks are used in the mousse.
• Semi-sweet chocolate: Semi-sweet chocolate is used for the mousse. Preferably at dark chocolate that is between 60-70%.
• Milk chocolate: Milk chocolate is added to balance the dark chocolate and coffee.
• Heavy cream: Heavy cream is used in the mousse.
• Coffee: Use instant coffee powder so it can instantly dissolve in the mascarpone. I use 100% arabica coffee instant espresso powder as it dissolves quickly and has a great flavor.
• Vanilla paste: I recommend using pure vanilla paste for the best flavor in the whipped mascarpone cream. It can also be replaced with pure vanilla extract.

STEP BY STEP INSTRUCTIONS

Here is how to make this Chocolate Mousse Pie.

The full recipe is down below in the recipe card.

STEP 1: Start by making the crust. Blend the Oreo cookies. Add melted butter to the food processor and blend it together with the blended cookies.

STEP 2: Add the cookie crumbs to the pie pan and press it down so it’s well packed together and flattened out. Let it set in the fridge.

STEP 3: Moving on to the mousse. Bloom the gelatin. The whip the egg yolks together with granulated sugar until light and fluffy. Melt the milk and dark chocolate and set it aside. Then heat up 100 g of the heavy cream and mix it together with the bloomed gelatin.

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STEP 4: Mix the heated cream together with the melted chocolate. Add the chocolate ganache to the whipped egg yolks and gently fold it together with a rubber spatula until combined.

STEP 5: Then whip the remaining heavy cream until soft peaks and gently fold it together with the chocolate ganache. Pour the mousse into Oreo crust and place it in the fridge for a minimum of 6 hours or preferably overnight.

STEP 6: Once the pie has set, make the mascarpone cream. Cream together mascarpone, powdered sugar and vanilla bean paste until smooth. Add the heavy cream and whip it until stiff peaks. Add it on top of the pie and sprinkle it with shaved chocolate. Place in the fridge until ready to serve. 

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don’t over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it’ll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

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FAQ

HOW TO STORE

Store your no-bake chocolate mousse pie covered in the refrigerator for up to 3–4 days. Keep it in an airtight container or loosely cover it with plastic wrap to prevent it from absorbing other refrigerator odors. For the best texture and flavor, serve the pie chilled.

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Other Fall Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

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No-Bake Chocolate Mousse Pie

This no-bak chocolate mousse pie combines a crunchy Oreo cookie crust, a light and airy chocolate mousse filling, and a silky coffee mascarpone cream topping. The rich chocolate flavor pairs beautifully with the subtle bitterness of the coffee, creating a perfectly balanced dessert that’s indulgent without feeling too heavy. With its creamy layers and elegant appearance, this easy no-bake chocolate pie is perfect for Thanksgiving, holidays, or special occasions. It’s a beautiful make-ahead dessert that requires no oven and is sure to impress. 

Prep Time 1 hour hr 30 minutes mins

Resting time 6 hours hrs

Total Time 7 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Ingredients 

US CustomaryMetric

 

1x2x3x

OREO COOKIE CRUST (Together with the mousse I recommend making this the day before serving)

• 24 Oreo cookies
• 60 g butter

CHOCOLATE MOUSSE (Together with the crust I recommend making this the day before serving)

• 1 teaspoon gelatin
• 1 tablespoon cold water
• 2 pasteurised egg yolks about 36 g
• 4 tablespoon granulated sugar
• 100 g dark chocolate 70%
• 50 g milk chocolate
• 450 g heavy cream

WHIPPED MASCARPONE CREAM

• 250 g mascarpone
• 2 teaspoon instant coffee powder
• 50 g confectioners sugar
• ½ teaspoon vanilla bean paste
• 240 ml heavy cream cold

Instructions 

OREO COOKIE CRUST

• In a food processor, add the Oreo cookies and blend them until a fine sand-like texture. Melt the butter and add it to the food processor and blend it together.

  24 Oreo cookies, 60 g butter

• Add the cookie crumbs to the pie pan and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.

• Place it in the fridge while preparing the chocolate mousse.

CHOCOLATE MOUSSE

• In a small bowl, bloom the gelatin and set it aside.

  1 tsp gelatin, 1 tbsp cold water

• Using an electric hand mixer or a stand mixer, whisk the egg yolks and granulated sugar until a pale and fluffy consistency, takes about 1-2 minutes, and set it aside.

  2 pasteurised egg yolks, 4 tbsp granulated sugar

• In a second heat proof bowl, melt the chocolate over a pot of simmering water, to gently melt the dark and milk chocolate. When there are a few pieces of unmelted chocolate left, take it off the heat and let the residual heat melt it all completely.

  100 g dark chocolate 70% , 50 g milk chocolate

• Then heat up 100 g of the 450 g in a small saucepan on medium heat until it starts to form small bubbles around the edge of the saucepan. Take the saucepan off the heat and add the gelatin. Stir it in until the gelatin has dissolved.

  450 g heavy cream

• Pour the heated heavy cream over the melted chocolate and with a spatula stir it together until smooth. Add the chocolate ganache to the whipped egg yolks and gently fold it together with a rubber spatula until combined.

• In a third bowl, whip the remaining 350 g heavy cream until soft peaks. You don’t want to over whip the heavy cream as you’ll continue mixing it when you add it together with the chocolate mixture.

• Then add half of the whipped cream into the chocolate mixture gently fold it together with a rubber spatula until almost combined. Then add the other half of the whipped cream and gently fold it together until smooth and combined. Be careful not to over mix the mousse, so it doesn’t split.

• Pour the mousse into the pie crust and give it a slight shake to even it out. Place it in the fridge for a minimum of 6 hours or preferably overnight.

WHIPPED MASCARPONE CREAM

• Once the pie has been allowed to set, make the mascarpone cream. With an electric mixer, cream together mascarpone, powdered sugar, instant coffee powder and vanilla bean paste until smooth.

  250 g mascarpone, ½ tsp vanilla bean paste, 50 g confectioners sugar, 2 tsp instant coffee powder

• Add the heavy cream and whip it until stiff peaks. It can easily split, so don’t over whip it. Add it on top of the pie and sprinkle it with shaved chocolate. Place in the fridge until ready to assemble.

  240 ml heavy cream

Nutrition

Carbohydrates: 39gProtein: 7gFat: 52gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 156mgSodium: 189mgPotassium: 211mgFiber: 2gSugar: 23gVitamin A: 1579IUVitamin C: 0.5mgCalcium: 105mgIron: 4mg

Keyword chocolate mousse, coffee, mascarpone, pie