No-Bake Chocolate Mousse Pie

Chocolate Pie Coconut Crust
Diana Rattray
  • Total: 35 mins
  • Prep: 25 mins
  • Cook: 10 mins
  • Chill: 4 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
473 Calories
34g Fat
39g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 473
% Daily Value*
Total Fat 34g 43%
Saturated Fat 20g 101%
Cholesterol 96mg 32%
Sodium 262mg 11%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Protein 6g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This super easy and velvety smooth chocolate mousse pie recipe uses just nine ingredients. The crust choice is up to you. If you want to bake, go ahead and prepare your own pie crust. Only begin filling the homemade crust after it is fully cooled. Another option that doesn't require any baking is to use a store-bought graham cracker crust. ​

No-bake desserts are ideal for hot summer months when you just don't want to turn on the oven. They are also very simple to make and ideal for beginning cooks. Do note that while this recipe is no-bake, the chocolate mousse pie does need about 4-5 hours to rest and chill in the refrigerator. Keep this resting time in mind if you are planning on making this for an event or have a specific time frame that the pie needs to be ready for.

When you use cream cheese in no-bake desserts, it must be softened. To do this, let the cream cheese sit out on the counter at room temperature. Depending on the outside temperature, this can take anywhere from 30 minutes to an hour and a half. If you are in a time crunch, you can also soften the cream cheese in the microwave. Place the cheese on a microwave-safe plate. Microwave on 50 percent power for one minute. Repeat at 30-second intervals just until the cream cheese is soft when pressed with a finger. You don't want it to melt or the texture of the recipe will not be correct.


  • 1 (9-inch) pie crust (or graham cracker crust, baked and cooled)
  • 1 (8-ounce) package cream cheese (softened)
  • 1/2 cup heavy cream
  • 1/2 cup cocoa powder
  • 3/4 cup powdered sugar
  • Pinch salt
  • 2 teaspoons vanilla
  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the pie crust and cool completely or use a purchased pre-made crust.

  3. In a large bowl, combine the cream cheese, 1/2 cup heavy cream, and cocoa. Beat well until smooth and fluffy, about 5 minutes.

  4. Add 3/4 cup powdered sugar, salt, and vanilla, and beat until smooth.

  5. Then, in a medium bowl, beat 1 1/2 cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form.

  6. Carefully fold into the chocolate cream cheese mixture.

  7. Pour the chocolate filling into the cooled pie shell.

  8. Cover and chill until firm - about 4 to 5 hours.

  9. Serve and enjoy!

Whipped Cream Topping

This recipe is delicious all on its own, but you can top it with some sweetened whipped cream for the perfect finish. To make your own whipped cream, just beat about 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until it is fully whipped. Spoon a dollop of fresh whipped cream on each piece of the pie as you serve it.