Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Overhead view of whole chocolate mousse pie in glass pie dish

Chocolate Mousse Pie

Print Recipe
With an Oreo crust, decadent vegan mousse filling, and coconut whipped cream, this chocolate mousse pie recipe is absolutely irresistible!
Course Desserts
Cuisine American
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 slices
Calories 566
Author Jessica Hylton

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.

Nutrition

Calories: 566kcal | Carbohydrates: 42g | Protein: 6g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 740mg | Fiber: 9g | Sugar: 20g | Vitamin A: 106IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 8mg