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A slice of homemade chocolate peppermint mousse pie with a crumbly chocolate cookie crust, creamy chocolate mousse, fluffy whipped topping, and crushed peppermint pieces, served on a white plate.

Chocolate Peppermint Mousse Pie

A no-bake Chocolate Peppermint Mousse Pie featuring a crisp Oreo crust, silky dark chocolate mousse, and refreshing peppermint cream. Easy to make ahead, stunning on the holiday table, and always a crowd favorite.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Chocolate mint pie graham cracker crust, Chocolate mousse recipe, Chocolate peppermint cream pie recipe, Chocolate Peppermint Mousse Pie, Chocolate peppermint pie no bake, Chocolate peppermint pudding pie, Easy chocolate peppermint pie, No bake chocolate peppermint pie recipe, Old fashioned chocolate peppermint pie
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 slices
Calories: 560kcal
Cost: $14

Equipment

  • 1 9-inch pie pan
  • 1 Food processor (For Oreo crust)
  • 1 Electric mixer (Hand or stand)
  • 1 Heatproof bowl (For chocolate ganache)
  • 1 Rubber spatula (For folding mousse)
  • 1 Piping bag with star tip (Optional for decoration)

Ingredients

  • 24 Oreo cookies - Filling included
  • 5 tablespoon Unsalted butter - Melted
  • 1 pinch Salt - Optional
  • 8 oz Dark chocolate - Chopped
  • 2 cups Heavy whipping cream - Divided
  • 3 tablespoon Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt
  • 1.5 cups Heavy whipping cream
  • ⅓ cup Powdered sugar
  • 4 oz Cream cheese - Softened
  • 1 teaspoon Peppermint extract
  • 3–4 drops Green food coloring - Optional
  • ½ cup Heavy whipping cream
  • 1 tablespoon Powdered sugar
  • ¼ cup Crushed candy canes
  • Chocolate shavings - Optional

Instructions

  • Pulse Oreos into fine crumbs. Mix with melted butter and salt, then press firmly into a 9-inch pie pan. Freeze 15 minutes.
  • Pour hot cream over chopped chocolate and whisk into ganache. Let cool. Whip remaining cream with sugar and vanilla, then fold into chocolate. Spread into crust.
  • Beat softened cream cheese with powdered sugar. Add peppermint and coloring. Fold in whipped cream. Spread over chocolate layer.
  • Whip cream with powdered sugar, spread or pipe onto pie. Top with crushed candy canes and chocolate shavings.
  • Refrigerate at least 4 hours or overnight. Slice with a hot knife for clean layers.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 150g | Calories: 560kcal | Carbohydrates: 44g | Protein: 5g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 230mg | Potassium: 240mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1150IU | Calcium: 110mg | Iron: 3mg