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With a no-bake gluten-free graham cracker crust, old-fashioned chocolate mousse, and honey-sweetened real whipped cream, this 7-ingredient No-Bake Chocolate Mousse Pie is one of the most delicious desserts to ever come out of my kitchen!
Let’s talk pie. I have been making this pie for a few years and it ALWAYS goes over extremely well. It calls for REAL dairy (though, you could absolutely substitute with whipped coconut cream if dairy is problematic for you), and a quick, gluten-free graham cracker crust.
It is DELICIOUS. Truly. Gluten-free nor not, this is the best chocolate cream pie I’ve ever tasted. As it’s my Mom’s favorite dessert, I usually make it once a year for her birthday and then again around Easter. I hope you enjoy it as much as we do!
Why is this the best chocolate pie?
This no-bake chocolate mousse pie is THE BEST. Really and truly, it is out-of-this-world delicious, and here’s why:
- Chocolate Mousse Filled – unlike many other chocolate pies, this one is filled with a decadent, dreamy chocolate mousse that is pretty darn simple to throw together!
- No-Bake – no baking required here! Instead, we use a quickie chocolate mousse and a simple graham cracker crust.
- No Fussy Custard – another reason this chocolate pie is the best ever is because it doesn’t require making a custard and tempering eggs, as many chocolate pies do. Custards can be fussy, and we are not about fussy here!
Chocolate Mousse Pie Ingredients
This decadent dessert calls for a few ingredients per component! Here’s what you’ll need:
For the Graham Cracker Crust
- Graham Crackers – for this crust, you’ll need 2 boxes (about 16 ounces) of graham crackers (THIS is our favorite brand for gluten-free).
- Butter – this tasty pie crust also calls for butter! 1½ sticks (12 tablespoons) of grass-fed butter cut into ½-inch chunks, to be exact! Be sure to let your butter soften before starting on the crust.
For the Honey-Sweetened Whipped Cream
- Heavy Whipping Cream – to get started on your whipped cream, you’ll need 1 quart (or 2 pints) of chilled heavy whipping cream.
- Honey – ⅔ cup of honey – local if you can get your hands on it! – sweetens the whipped cream beautifully, and…
- Vanilla Extract – 1 teaspoon vanilla extract adds the perfect hint of vanilla!
For the Chocolate Mousse
- Chocolate Chips – this 2-ingredient mousse calls for 1 cup of chocolate chips, and…
- Eggs – …3 eggs at room temperature (yolks and whites separated).
- Dark Chocolate – you’ll also need 1 square of dark chocolate to garnish your finished, ready-to-serve pie.
How do you make chocolate mousse pie?
We’ll start with instructions for the simple graham cracker crust, move on to the whipped cream, then make the silky chocolate mousse, and finally, assemble and garnish the pie! Best part about this pie? No oven needed!
For the Graham Cracker Crust
- Add Graham Crackers to Food Processor – place the graham crackers into a food processor and pulverize them until you have a fine crumbs (no chunks).
- Add the Butter – adding 4 tablespoons-worth of softened butter pieces at a time, pulse the food processor with the butter. Continue to pulse while you add the rest of the butter (a bit at a time) until the graham cracker crust comes together in a flaky, slightly-crumbly dough.
- Press the Dough Crust into a Pie Pan – spoon the dough into a pie pan, and working the dough along the bottom of the pan and up along the sides, form an even 1/4-inch-thick crust with your hands. If pieces of the crust feel too crumbly, remix until it holds together.
For the Honey-Sweetened Whipped Cream
- Whip the Heavy Cream, Honey, and Vanilla – add all of the whipped cream ingredients to a large bowl. Using either a stand mixer or hand mixer, whip the ingredients together until stiff peaks form (this may take about 5 minutes).
- Chill – set the whipped cream in the refrigerator to chill while you prepare the mousse.
For the Chocolate Mousse
- Melt the Chocolate Chips – to start, melt the chocolate chips in a double boiler over simmering water. Stir continuously until it’s completely melted then set aside off the heat.
- Whip the Egg Whites – place the egg whites in a medium bowl and whip them with a mixer at high speed until they form stiff peaks (this may take about 5 minutes).
- Stir the Yolks into the Chocolate – once the chocolate is cooled to the touch, whisk in the three egg yolks. Note that if the eggs are not at room temperature, the chocolate may seize up – this is OKAY. Don’t sweat it, the chocolate will still melt into the rest of the ingredients.
- Fold in the Egg Whites – next, fold the whipped egg whites into the chocolate until well incorporated.
- Add Some of the Whipped Cream – spoon in about a fourth of the whipped cream and fold into the chocolate mixture. Then, fold in another fourth of the whipped cream (leaving half of the whipped cream untouched).
- Pour the Mousse into the Pie Crust – pour the now lightened and evenly combined smooth chocolate mousse into the chilled pie crust. Place the chocolate mousse-filled crust in the refrigerator for about 1 hour, or until the mousse starts to set.
- Add Whipped Cream, Garnish, and Chill – after the pie has chilled for an hour, layer the remaining whipped cream over the chocolate mousse, sprinkle the top with the shaved chocolate (using a microplane or hand grater), and chill for an additional hour before serving.
- Serve chilled and with an extra sprinkle of shaved chocolate if desired!
What is the best way to melt chocolate?
There are a couple of ways to melt chocolate, and while we personally love the double boiler method, the microwave method is definitely effective! Here’s the low down on each:
- Double-Boiler Method – place the chocolate in a medium-sized glass bowl that can rest on top of a pot without falling in. Fill the pot with a couple of inches of water, place the bowl of chocolate over top, and bring the water to a boil. Use a rubber spatula to constantly stir the chocolate until it’s melted and smooth.
- Microwave Method – place the chocolate in a medium-sized microwave-safe bowl and microwave it in 20-second increments, stirring well between each spell, until it’s melted and smooth.
What is the best crust for chocolate pie?
We used a really simple graham cracker crust here, but a traditional pie crust (like this best-ever gluten-free crust) or even an oreo cookie crust (for an ultra chocolatey option!) would also be great amazing!
Tips For Chocolate Mousse Pie
These tips are sure to result in the BEST chocolate mousse pie!
- Use GOOD Chocolate – to get the best flavor, be sure to use high-quality chocolate! These chocolate chips are our very favorite when it comes to dark chocolate, and these semisweet chocolate chips are great for a milder flavor!
- Use Room Temperature Eggs – be sure to let your eggs get to room temperature before using them. This will keep the melted chocolate from seizing when you stir the yolks into it.
- Be Gentle – to ensure a silky, fluffy texture, make sure to fold the egg whites in very gently. Too much stirring will cause the egg whites to deflate, creating a less-fluffy mousse.
How long does chocolate pie keep for?
For the most beautiful chocolate mousse pie, we recommend making this pie on the day that you’re planning to serve it, however, we know that isn’t always possible! If you need to make this recipe in advance, go ahead and prepare each component (graham cracker crust, chocolate mousse, and whipped cream), store in the refrigerator, and then assemble the pie just before serving. If your whipped cream seems to have released a bit of moisture, don’t fret – just give it another good whip with an electric mixer to fluff it back up.
We hope you (and your loved ones!) enjoy this silky, decadent, 7-ingredient chocolate mousse pie!
Graham Cracker Crust:
- 2 boxes about 16 ounces gluten-free graham crackers (THIS is my favorite brand)
- 1 1/2 sticks grass-fed butter 12 tablespoons, softened and cut into 1/2-inch chunks
Honey-Sweetened Whipped Cream:
- 1 quart or 2 pints heavy whipping cream (grass-fed is ideal), chilled
- 2/3 cup honey local is ideal
1 teaspoon vanilla extract Chocolate Mousse:
- 1 cup chocolate chips
- 3 eggs at room temperature eggs and whites separated
- 1 square dark chocolate for garnish
- For the graham cracker crust, place the two boxes-worth of graham crackers into a food processor and pulverize until you have a fine powder (no chunks). Adding 4 tablespoons-worth of softened butter pieces at a time, pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly-crumbly dough. Spoon the dough into a pie pan. Working the dough along the bottom of the pan and up along the sides, form an even 1/4-inch-thick crust with your hands. If pieces of the crust feel too crumbly, remix until it holds together.
- For the honey-sweetened whipped cream, add all the ingredients into a large mixing bowl. Using either a stand mixer or hand mixer, whip the ingredients together until stiff peaks form. This may take about 5 minutes. Set aside in the refrigerator to chill while you prepare the mousse.
- For the chocolate mousse, melt the chocolate chips in a double boiler over simmering water. Stir continuously until it's completely melted then set aside off the heat. Place the egg whites in a medium-sized bowl and whip with a mixer until they form stiff peaks. Once the chocolate is cooled so that you can touch it, stir in the three egg yolks. Note that if the eggs are not at room-temperature, the chocolate may seize up - this is OKAY. Don't sweat it, the chocolate will still melt into the rest of the ingredients. Next, fold the whipped egg whites into the chocolate until well-incorporated. Next, spoon in about 1/4th of the whipped cream and fold into the chocolate mixture. Then, fold in another 1/4th of the whipped cream. Pour this now lightened and evenly combined chocolate mousse into the chilled pie crust. Place the chocolate mousse-filled crust in the refrigerator for about 1 hour, or until the mousse starts to set.
- To assemble, spoon the remaining half of the whipped cream over the chocolate mousse, sprinkle the top with the shaved chocolate (using a microplane or hand grater), and chill for an additional hour before serving. Serve chilled and with an extra sprinkle of shaved chocolate if desired!