No Bake Chocolate Pie
The perfect no bake chocolate pie recipe! Made with an OREO cookie crust, a delicious layer of hot fudge, and a creamy chocolate mousse filling, this easy chocolate mousse pie recipe is heavenly!
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.
- Pie Plate This glass Pyrex pie plate is a must-have for any home baker.
- Pie Server This stainless steel pie server making slicing and serving pie super simple.
Ingredients
Crust:
- 22 OREO cookies or any other chocolate sandwich cookie
- 5 Tablespoons butter melted
- 1/2 cup hot fudge ice cream topping warmed
Filling:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (16 oz. carton) Cool Whip divided
- 1 cup semi-sweet chocolate chips melted
Topping:
- 1 milk chocolate bar for chocolate curls
- remainder of whipped topping
Instructions
OREO Cookie Crust:
- Crush the cookies in a food processor until small crumbs form. Add the melted butter, and pulse a few more times to mix into the crumbs. Pour the cookie crumb mixture into a pie plate, and firmly press into the bottoms and sides to make a crust.
- To the bottom of the crust, pour and evenly spread the hot fudge topping. Chill the crust in the refrigerator or freezer.
Chocolate Pie Filling:
- Melt the chocolate chips according to package directions. Set aside.
- Using a hand or stand mixer, cream together the room temperature cream cheese and powdered sugar. Add the vanilla extract and mix together until creamy and smooth. There should be no lumps. Gradually add in half of the thawed whipped topping (make sure to reserve the other half for the top of the pie.) Stop the mixture often to scrape down the sides of the bowl. With the mixer running on the lowest speed, gradually add in the melted chocolate, stopping often to scrape down the sides of the bowl. Mixture will be thick and fluffy, resembling chocolate mousse.
- Add the chocolate mousse filling to the chilled crust. Spread the filling evenly to all sides of the crust.
Pie Topping:
- Top the chocolate filling with the remaining whipped topping. Sprinkle the chocolate curls/shavings to the top of the whipped topping.
- Chill pie for at least 2 hours before slicing and serving.
Notes
Crust: If you don't have a food processor, using a resealable plastic bag and a rolling pin to crush the cookies works well. Be sure the cookies are crushed finely.
For Chocolate Curls: You can quickly and easily make chocolate curls by using your vegetable peeler. Simply run the peeler slowly and firmly down the edge of the chocolate bar.
Storage: keep the pie refrigerated. Pie will keep for up to 5 days refrigerated. Cover tightly with plastic wrap or store individual slices in a resealable airtight container.
Nutrition
Serving: 1gCalories: 474kcalCarbohydrates: 59gProtein: 4gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 21mgSodium: 264mgPotassium: 270mgFiber: 3gSugar: 40gVitamin A: 240IUVitamin C: 0.1mgCalcium: 40mgIron: 6mg
Tried this recipe?Let us know how it was!