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This Eggless Chocolate Mousse Pie is the kind of dessert I lean on when I want something rich and silky without breaking a sweat. After more than a decade of egg-free baking, I’ve made sure this mousse is just as lush and creamy as the classic version—no oven, no stress, just pure chocolate comfort. It’s made with simple, everyday ingredients and sets beautifully in the fridge, so you can make it ahead without any fuss. If your family needs something impressive yet allergy-friendly, this one always delivers.
Oriana’s Thoughts On The Recipe
This Eggless Chocolate Mousse Pie recipe is chocolatey and impressive… but also safe for everyone at our table. If you’ve ever managed food allergies, you know that desserts can feel tricky—especially the silky, mousse-style ones that usually rely on eggs. This recipe is a favorite in my family—my kids and grandson always ask for seconds. It’s chocolatey, creamy, and feels extra special for holidays or celebrations, but honestly, I’ll make it anytime we want something sweet and satisfying without the fuss.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Crust:
- Oreo Cookies: The chocolatey base that gives this pie its perfect crunch. Use the whole cookie—filling included! You can also use any chocolate sandwich cookie.
- Butter: Binds the crumbs together. If you need a dairy-free version, use melted plant-based butter or coconut oil.
For the Egg-Free Chocolate Mousse:
- Semi-Sweet Chocolate: The star of the show! Choose good-quality chocolate for the best flavor. You can use dark chocolate if you prefer a deeper, less sweet taste.
- Heavy Whipping Cream: Adds that luscious, creamy texture. For a dairy-free version, try coconut cream (just use the thick part from a chilled can).
- Confectioners’ Sugar: Sweetens the mousse and helps it whip up light and smooth.
Optional Topping Decoration:
- Semi-Sweet Chocolate, Heavy Whipping Cream, Pecans, and Whipped Cream: These add a pretty, bakery-style finish.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use dairy-free chocolate. For the heavy cream, use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
- Nut-Free: Omit the pecans on top. Substitute caramel, toffee, or marshmallow bits for extra texture.
- Gluten-Free: Swap regular Oreos for certified gluten-free chocolate sandwich cookies.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Crust
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Crust the Oreos in a food processor. Then, mix the Oreo crumbs and melted butter until the crumbs are evenly coated and look like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan. Pop it into the freezer while you make the filling—this helps the crust set nicely and hold its shape.
Want a more stable crust?
If you prefer a crust that’s a little firmer and not as crumbly, pop it in the oven at 350°F for 10 minutes. Totally optional, but worth it for extra stability.
Melt the Chocolate
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Place the chopped chocolate in a heatproof bowl. Warm one cup of the heavy cream in a small saucepan until it’s just about to boil (or microwave it until hot). Pour the hot cream over the chocolate, cover, and let it sit for about 2 minutes. Then stir until it’s smooth and shiny. Set it aside to cool to room temperature.
Whip the Cream
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In a large mixing bowl, beat the remaining heavy cream with the confectioners’ sugar using an electric mixer until it forms stiff peaks. That means when you lift the beaters, the cream should stand up straight without collapsing.
Combine and Fold
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Once the chocolate mixture has cooled, gently fold it into the whipped cream. Take your time here—use a spatula and fold slowly so you keep that light, airy mousse texture.
Assemble the Pie
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Spoon the chocolate mousse over your chilled crust, then smooth the top.
Garnish and Chill
Spread the ganache on top of the filling. Sprinkle with hazelnuts and flaky sea salt. Refrigerate for at least 4 hours (overnight is even better) so it can set and become firm. Before serving, add a generous layer of whipped cream and sprinkle on some chocolate shavings if you’d like. Slice it up, serve chilled, and get ready for lots of happy faces around the table!
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Place the remaining 4oz of chopped chocolate in a heatproof bowl. Warm half a cup of the heavy cream in a small saucepan until it’s just about to boil (or microwave it until hot). Pour the hot cream over the chocolate, cover, and let it sit for about 2 minutes. Then stir until it’s smooth and shiny. Set it aside to cool to room temperature. Spread the ganache on top of the filling. Sprinkle with chopped pecans and flaky sea salt. Refrigerate for at least 6 hours (overnight is even better) so it can set and become firm. Before serving, pipe more whipped cream around the edge of the pie, if desired. Slice it up, serve chilled, and get ready for lots of happy faces around the table!
Recipe Tips For Success
➤ Troubleshoot Tips:
- Chocolate Seizing: Sometimes, melted chocolate can turn grainy or clumpy if overheated or mixed with cold ingredients. Pro Tip: Melt the chocolate gently using a double boiler or in short microwave bursts, stirring often. Make sure the cream you add is warm, not cold.
- Overwhipping the Cream: It’s easy to go from soft peaks to grainy whipped cream. Pro Tip: Stop whipping as soon as the cream forms soft peaks—fluffy but still smooth. It will firm up more when chilled.
- Loose Filling: If the mousse doesn’t seem to set properly, it might need more chilling time. Pro Tip: Let the pie chill for at least 6 hours, or overnight if possible, for the perfect texture. Also measure the ingredientes properly, if you use the same ratios, your pie will set perfectly.
- Chill your mixing bowl and beaters before whipping the cream—it makes the process faster and helps the cream hold its shape.
- When folding the whipped cream into the chocolate, use a gentle hand. You want to keep that airy texture!
- Toast the pecans for best flavor!
Variations & Additions
- Mocha Mousse Pie: Add a teaspoon of instant espresso powder to the melted chocolate for a subtle coffee kick.
- Peanut Butter Twist: Drizzle a layer of melted peanut butter between the crust and mousse before chilling.
- Mint Chocolate: Stir in a few drops of peppermint extract for a refreshing twist.
Storage and Freezing Instructions
Store: Cover the pie tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days.
Freeze: Wrap the pie well (whole or in slices) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Try These Egg-Free Pie Recipes Next!
Recipe Card
Eggless Chocolate Mousse Pie
A rich and silky no-bake chocolate mousse pie made completely without eggs. Smooth, creamy, and perfect for holidays or anytime you want an easy make-ahead dessert.
For the Egg-Free Chocolate Mousse
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
For the Crust
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In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.
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Combine the Oreo crumbs with the melted butter in a medium bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan. Freeze the crust while you prepare the filling.Pro-Tip: Want a more stable crust? If you prefer a crust that’s a little firmer and not as crumbly, pop it in the oven at 350°F for 10 minutes. Totally optional, but worth it for extra stability. Be sure is completely cool before adding the mousse filling.
For the Egg-Free Chocolate Mousse
Store: Cover the pie tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days. This dessert can also be made a day ahead and chilled overnight for the best texture.
Freeze: Wrap the pie well (whole or in slices) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Chocolate: I like using semi-sweet or bittersweet baking chocolate—the kind that comes in those 4-ounce bars. Ghirardelli and Baker’s are my go-to because they melt super smooth and give the mousse that rich chocolate flavor we all love. Skip chocolate chips since they don’t melt as evenly. If you want extra help or troubleshooting tips, you can peek at my chocolate ganache page, too.
Pecans: If you are starting with raw pecans, I recommend toasting them to enhance their flavor. Spread the nuts on a lined baking sheet and bake in a 350°F (180°C) oven for 6 to 8 minutes or until fragrant. Give the pan a shake halfway through for even browning. Cool completely before using.
Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use dairy-free chocolate. For the heavy cream, use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
- Nut-Free: Omit the pecans on top. Substitute caramel, toffee, or marshmallow bits for extra texture.
- Gluten-Free: Swap regular Oreos for certified gluten-free chocolate sandwich cookies.
Recipe Tips For Success:
➤ Troubleshoot Tips:
- Chocolate Seizing: Sometimes, melted chocolate can turn grainy or clumpy if overheated or mixed with cold ingredients. Pro Tip: Melt the chocolate gently using a double boiler or in short microwave bursts, stirring often. Make sure the cream you add is warm, not cold.
- Overwhipping the Cream: It’s easy to go from soft peaks to grainy whipped cream. Pro Tip: Stop whipping as soon as the cream forms soft peaks—fluffy but still smooth. It will firm up more when chilled.
- Loose Filling: If the mousse doesn’t seem to set properly, it might need more chilling time. Pro Tip: Let the pie chill for at least 6 hours, or overnight if possible, for the perfect texture. Also, measure the ingredients properly; if you use the same ratios, your pie will set perfectly.
➤ Extra Tips:
- Chill your mixing bowl and beaters before whipping the cream—it makes the process faster and helps the cream hold its shape.
- Make sure the chocolate mixture is completely cool before folding it into the whipped cream to keep the mousse light and fluffy.
- When folding the whipped cream into the chocolate, use a gentle hand. You want to keep that airy texture!
- Toast the pecans for the best flavor!
➤ Variations & Additions
- Mocha Mousse Pie: Add a teaspoon of instant espresso powder to the melted chocolate for a subtle coffee kick.
- Peanut Butter Twist: Drizzle a layer of melted peanut butter between the crust and mousse before chilling.
- Mint Chocolate: Stir in a few drops of peppermint extract for a refreshing twist.
Calories: 651kcalCarbohydrates: 44gProtein: 6gFat: 51gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 91mgSodium: 120mgPotassium: 359mgFiber: 4gSugar: 30gVitamin A: 1160IUVitamin C: 0.5mgCalcium: 79mgIron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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