Chocolate Mousse Pie
This chocolate mousse pie starts with a crisp Oreo crust, is filled with the most decadent vegan mousse, and finishes with fluffy coconut cream for a dessert that’s absolutely irresistible!
I am all about no-bake desserts like No-Bake Peanut Butter Pie and Mango Coconut Chia Seed Pudding in the summertime. And this chocolate mousse pie is ALMOST a no-bake dessert—you just need to bake the crust for 8 minutes, which barely even counts! Like my Avocado Chocolate Mousse, avocados are the secret ingredient that delivers a rich, decadent texture without the dairy. It’s absolutely divine and it makes this chocolate mousse pie a total crowd-pleaser—for vegans and non-vegans alike!
Why This Chocolate Mousse Pie Is a Must-Make for Summer
This chocolate mousse pie is the perfect summer dessert! Here’s why:
- Cool and creamy. This pie is chilled and served cold, which makes it the ideal treat for hot summer days. (This Chocolate Avocado Ice Cream is always a hit too!)
- Intensely chocolatey. Chocolate mousse pie is rich, decadent, and completely irresistible. The addition of melted dark chocolate in the mousse layer makes it divine!
- Perfect for any occasion. Whether you’re going to a backyard barbecue, having friends over for some drinks on the patio, or just want to treat yourself to something sweet, this vegan chocolate mousse pie is perfection.
Notes on Ingredients
Here are some tips and insights on the ingredients you’ll need for this delectable vegan chocolate mousse pie. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Oreo Crust:
- Oreo cookies – Regular, not double-stuffed. (Oreo cookies are surprisingly vegan!)
- Vegan butter – I use my homemade Vegan Butter, but store-bought is fine.
Avocado Chocolate Mousse Filling:
- Avocados – Use Hass avocados for this recipe.
- Dark chocolate – I recommend 60% dark chocolate for a filling that’s deeply rich without being bitter.
- Coconut oil
- Unsweetened cocoa powder – Be sure to use cocoa powder, not hot cocoa mix, which is sweetened.
- Agave nectar – You can use Date Syrup as an alternative.
- Full-fat coconut milk
- Vanilla extract
- Salt
Whipped Coconut Cream Topping:
- Coconut milk
- Powdered sugar – Don’t have it on hand? Here’s Homemade Powdered Sugar.
- Vanilla extract
- Dark chocolate – You can make your own dark chocolate shavings by running a vegetable peeler down the side of a chocolate bar.
- Oreo cookies – Optional, for garnish.
A Note About the Coconut Cream
To get the coconut cream needed for this chocolate mousse pie, you’ll start with canned coconut milk. Make sure it’s full-fat, as that is what gives you the creamy texture needed for this recipe. Place the can in the refrigerator overnight to allow the cream to separate from the liquid. When you’re starting the recipe, open the can and scoop out only the thick coconut cream on top. You can save the remaining liquid for making smoothies!
How to Make Chocolate Mousse Pie
This visual guide will walk you through the steps of making this vegan chocolate mousse pie.
- Make the crust. Crush the Oreos into fine crumbs, mix them with the vegan butter, and press this mixture into a pie dish. Bake in a 350ºF oven for 8–10 minutes and cool completely.
- Melt the chocolate. Combine the dark chocolate and coconut oil in a double boiler or microwave-safe bowl and melt until smooth.
- Make the filling. Blend the avocados and coconut cream until there are no lumps, then add the melted chocolate mixture, cocoa powder, agave nectar, vanilla, and salt. Blend until creamy.
- Chill. Pour the filling into the Oreo crust. Smooth the top, cover, and refrigerate for at least 4 hours.
- Make the whipped cream. Whip the chilled coconut cream with powdered sugar and vanilla until fluffy.
- Finish. Spread or pipe the whipped cream onto the pie. Add the shaved chocolate and/or Oreos, then serve.
Tips for Success
- Use ripe avocados. Make sure the avocados are ripe for a creamy and smooth mousse texture. Firm or underripe avocados can lead to a lumpy consistency, which isn’t what we want here!
- Let the crust cool before filling it. Allow the crust to cool completely before adding the mousse to prevent the filling from melting or separating.
- Chill before serving. Refrigerate the pie for the full 4 hours (or longer) to allow it to set properly. If you try to rush the process, it won’t be sliceable.
- Take a shortcut. If you’d like, you can swap the homemade coconut whipped cream topping for a store-bought vegan whipped cream.
How to Store
- Refrigerator: Cover the chocolate mousse pie with plastic wrap or store it in an airtight container and place it in the refrigerator. It can last up to 3-4 days.
- Freezer: If you want to freeze your pie for later, wrap it tightly with plastic wrap and then a layer of foil, or place smaller portions in a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator before serving.
More Vegan Desserts for Chocolate Lovers
Enjoy friends! If you make this chocolate mousse pie, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Chocolate Mousse Pie
Ingredients
For the Oreo Crust:
- 24 Oreo cookies, regular, not double-stuffed – about 245 grams
- 5 tablespoons melted vegan butter, 70 grams
For the Avocado Chocolate Mousse Filling:
- 4 large ripe Hass avocados, about 8 ounces each, 800 grams total
- 8 ounces dark chocolate, 60% – 226 grams chocolate
- 3 tablespoons coconut oil, 42 grams
- ¾ cup unsweetened cocoa powder, 50 grams
- ⅓ cup agave nectar, 80 millilitres
- 1 can full fat coconut milk, 14 ounces/396 grams (scoop out the solid coconut cream from the chilled can)
- 1 teaspoon vanilla extract, 4.2 grams
- A pinch of salt
For the Whipped Coconut Cream Topping:
- 1 can full-fat coconut milk or coconut cream, 14 ounces/396 grams (scoop out the solid coconut cream from the chilled can if you're using coconut milk)
- 2 tablespoons powdered sugar, 16 grams
- ½ teaspoon vanilla extract, 2.1 grams
- Shaved dark chocolate and additional Oreo cookies for garnish, optional
Instructions
Prepare and Bake the Oreo Crust:
- Preheat the oven to 350°F (175°C).
- Crush Oreos in a food processor until they form fine crumbs.
- Mix with melted vegan butter until evenly combined.
- Press firmly into the bottom and sides of a 9-inch pie dish (23 cm).
- Bake for 8–10 minutes, then let cool completely.
Make the Avocado Chocolate Mousse Filling:
- Melt the dark chocolate and coconut oil together, either using a double boiler or in 30-second bursts in the microwave, stirring in between. Let cool slightly.
- In a food processor or high-speed blender, blend the avocados with coconut cream until smooth.
- Add the melted chocolate mixture, cocoa powder, agave nectar, vanilla extract, and a pinch of salt.
- Blend until completely smooth and creamy. Scrape down sides as needed.
- Pour the mousse filling into the cooled Oreo crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or until fully set.
Make the Coconut Whipped Cream:
- Scoop out the solid coconut cream from the chilled can (discard or reserve the liquid).
- Whip with powdered sugar and vanilla until fluffy.
- Spread or pipe on top of the chilled pie just before serving. Decorate with shaved chocolate and additional oreo cookies if desired.
Notes
- Chill the coconut milk cans in the refrigerator overnight so the coconut cream solidifies.
- Refrigerator: Cover the chocolate mousse pie with plastic wrap or store it in an airtight container and place it in the refrigerator. It can last up to 3-4 days.
- Freezer: If you want to freeze your pie for later, wrap it tightly with plastic wrap and then a layer of foil, or place smaller portions in a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
