Oreo Chocolate Mousse Pie

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

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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

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

To make the pie filling

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

Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.