Delicious dessert recipe for Oreo Chocolate Mousse Pie.  This is a rich double chocolate no bake pie made with Cool Whip and a Oreo crust.

I make this pie when I’m feeling like I need a boost, a real great chocolate boost.   This is a ultimate bad girl pie, full of cream and chocolate.  

Not only is there melted chocolate pieces, but then there’s chocolate chips along the outside.  Decorating the outside is a great way to go because it guarantees that everyone who gets a slice will get double the chocolate.    Oh did I mention the pie is on top of a Oreo crust? Oh my, I’m a bad girl.

This is a chocolate lovers pie, perfect for the holidays. I made this for Thanksgiving and a few days later I found myself sitting at my desk daydreaming about it.    If you’re able to make this pie and not eat it all at once, you’ll be even more pleased. I feel the longer it sits and sets, the yummier it gets.  So if you can keep this pie around for a few days, every single day it will get better.  Oh Oreo Chocolate Mousse Pie, I love you so.

The melted chocolate and milk.  Did I take a spoonful? Absolutely. 

When mixing it all together make sure the Cool Whip is thawed or it won’t be easy to mix.  If you are in a pinch, throw the Cool Whip (dump into a microwave safe bowl) in the microwave for 15 seconds – works wonders.

And then a few hours later after setting you’ll have this delight! 

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 Enjoy!

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Oreo Chocolate Mousse Pie

Ingredients

For the pie filling

• 8 ounces bittersweet chocolate baking bar broken into pieces
• 1/4 cup milk
• 3 teaspoons powdered sugar
• 1 teaspoon vanilla
• 8 ounces Cool Whip thawed

For the crust

• 24 Oreo cookies
• 1/4 cup butter - melted

Garnish on top

• Handful of Chocolate Chips

Instructions

To make the crust

1. Crush the cookies and mix with melted butter.
2. Press cookie mixture firmly into the bottom of a 9-inch pie dish.

To make the pie filling

1. Melt chocolate baking bar pieces in microwave. Add in milk and stir until completely melted and mixed.
2. Mix powdered sugar, vanilla and Cool Whip in bowl and mix well.
3. Stir chocolate mixture into Cool Whip mixture and continue to mix until completely combined.
4. Spread mixture into pie crust and decorate the edges with chocolate chips.
5. Refrigerate over night or for at least 5 hours.