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Slice of no-bake chocolate peppermint mousse pie with thick chocolate cookie crust, whipped cream and crushed candy canes

No-Bake Chocolate Peppermint Mousse Pie

This no-bake chocolate peppermint mousse pie combines a light, creamy chocolate filling with an extra-thick chocolate cookie crumb crust. A touch of peppermint gives it that festive Christmas flavour, while whipped cream, crushed candy canes and chocolate shavings make it look special without much fuss.
It is an easy make-ahead Christmas dessert, and there is no need to turn on the oven. The filling is rich but still soft and mousse-like. And if you love chocolate cookies, that thick, crunchy base may be the best part.
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Prep Time 30 minutes
Chilling time 6 hours
Total Time 6 hours 30 minutes
Course Christmas Dessert, Dessert, Holiday Dessert
Servings 10 slices
Calories 565 kcal

Equipment

  • 8 or 9-inch deep-dish pie plate
  • Medium mixing bowl
  • Large mixing bowl
  • Microwave-safe bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Whisk or mixing spoon
  • Measuring cups and spoons
  • Flat-bottomed measuring cup for pressing the crust
  • Sharp knife for slicing
  • Piping bag and decorating tip, optional for the whipped cream

Ingredients
  

Extra-Thick Chocolate Cookie Crust

  • 3 cups chocolate cookie crumbs pre-ground
  • 2 tablespoons granulated sugar
  • 10 tablespoons butter unsalted and melted

Chocolate Peppermint Mousse Filling

  • 8 ounces cream cheese softened
  • 8 ounces semi-sweet chocolate finely chopped
  • ½ cup icing sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ teaspoon salt
  • 2 cups whipping cream cold

Whipped Cream Topping

  • 1 cup whipping cream cold
  • 2 tablespoons icing sugar
  • ½ teaspoon vanilla extract
  • 3 tablespoons crushed candy canes
  • Chocolate curls or grated chocolate optional

Instructions
 

  • Prepare the chocolate cookie crust. Add the pre-ground chocolate cookie crumbs and granulated sugar to a medium bowl. Pour in the melted butter and stir until the crumbs are evenly coated. The mixture should resemble damp sand and hold together when pressed.
  • Press the crust into the pie plate. Transfer the crumb mixture to an 8 or 9-inch deep-dish pie plate. Use the flat bottom of a measuring cup to press it firmly across the bottom and up the sides. Keep the bottom close to ½ inch thick for an extra-thick chocolate cookie crust.
  • Chill the crust. Refrigerate the crust for at least 45 minutes. This helps the butter firm up and keeps the thick cookie base from shifting when the mousse filling is added.
  • Melt the chocolate. Place the finely chopped semi-sweet chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until smooth. Let it cool for about 10 minutes. It should remain pourable but should not feel hot.
  • Prepare the chocolate mixture. Beat the softened cream cheese and icing sugar until smooth and creamy. Mix in the vanilla extract, peppermint extract and salt. Gradually beat in the cooled melted chocolate until evenly combined.
  • Whip the cream. In a separate chilled bowl, beat 2 cups of cold heavy whipping cream until firm peaks form. Stop mixing as soon as the cream holds its shape. Overbeaten cream can become grainy.
  • Make the chocolate peppermint mousse. Fold about one-third of the whipped cream into the chocolate mixture to loosen it. Gently fold in the remaining whipped cream until the filling is smooth, fluffy and free of white streaks.
  • Fill and chill the pie. Spoon the chocolate peppermint mousse into the chilled cookie crust. Smooth the top with a spatula, cover and refrigerate for at least 6 hours. Overnight chilling gives the cleanest slices.
  • Prepare the whipped cream topping. Beat the remaining 1 cup of cold whipping cream with the icing sugar and vanilla until firm peaks form. Spoon or pipe the whipped cream over the chilled pie.
  • Decorate and serve. Sprinkle the chocolate peppermint mousse pie with crushed candy canes and chocolate curls shortly before serving. Slice with a sharp knife, wiping the blade clean between cuts.
    • For the best no-bake chocolate peppermint mousse pie, let the melted chocolate cool until it is still pourable but no longer warm before mixing it with the cream cheese. This helps keep the peppermint mousse filling smooth, light and creamy.

Notes

  • Use pre-ground chocolate cookie crumbs for an easy, even crust. They are usually drier than crushed sandwich cookies, so the melted butter helps the extra-thick base hold together.
  • Press the crust very firmly into the pie plate using the flat bottom of a measuring cup. This helps prevent the chocolate cookie crust from crumbling when sliced.
  • The crumb mixture should look like damp sand and stay together when squeezed. Add 1 extra tablespoon of melted butter only if it still feels dry and loose.
  • A 8 or 9-inch deep-dish pie plate works best because this no-bake pie has a thick crust and a generous amount of chocolate peppermint mousse filling.  Use a 10-inch if you want a thinner pie filling and crust.
  • Let the melted chocolate cool slightly before adding it to the cream cheese. It should still be smooth and pourable, but not warm enough to soften the filling.
  • Use fully softened cream cheese to create a smooth chocolate mousse pie filling without small lumps.
  • Measure the peppermint extract carefully. It is strong, and ½ teaspoon gives the pie a festive peppermint flavour without covering up the chocolate.
  • Fold the whipped cream into the chocolate mixture gently. Stirring too firmly can knock out the air and make the mousse filling heavier.
  • Chill the completed no-bake chocolate peppermint mousse pie for at least 6 hours. Overnight chilling gives it the firmest texture and cleanest slices.
  • Add crushed candy canes shortly before serving because they can soften, become sticky or bleed colour into the whipped cream.
  • For neat slices, use a sharp knife dipped in hot water and dried. Wipe the blade clean after each cut.
  • Keep the pie refrigerated until serving. The chocolate peppermint mousse will soften if it sits at room temperature for too long.

Nutrition

Serving: 1sliceCalories: 565kcalCarbohydrates: 18gProtein: 5gFat: 54gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 135mgSodium: 241mgPotassium: 231mgFiber: 2gSugar: 14gVitamin A: 1715IUVitamin C: 0.4mgCalcium: 87mgIron: 2mg
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