Sky High Chocolate Mousse Pie + Video

Make my peanut butter hi-hat cupcakes next.

Sky high chocolate pie with chocolate mousse, Oreo crust, and whipped cream! Completely divine! Recipe on sallysbakingaddiction.com

Welcome back to the Monthly Baking Challenge! Like the complete weirdo I am, I’ve been anxiously waiting (and yes, counting down the days) to share this sky high towering chocolate pie beauty with you. This is March’s baking challenge recipe, so I hope you’re craving a giant forkful of chocolate!

Sky high chocolate pie with chocolate mousse, Oreo crust, and whipped cream! Completely divine! Recipe on sallysbakingaddiction.com

Let’s get right into it. While it may look like a sky scraper of complicated steps, this sky high chocolate mousse pie only requires a few.

There are 3 components:

  1. Oreo Cookie Crust
  2. Chocolate Mousse (chocolate + meringue + whipped cream)
  3. Whipped Cream Topping

We’ll also layer in some extra Oreo crumbs in the mousse filling. Added Oreo crunch? Why not! PS: I accidentally typed “mouse pie” above and I’m shuddering at the mistake. Luckily I caught that. Crisis averted!!

Everything is made completely from scratch, but you’ll be happy to know none of that work is fussy. It just takes a little patience and I encourage you to read through the recipe before starting.

First, the Oreo cookie crust:

How to make sky-high chocolate pie on sallysbakingaddiction.com

Oreos crushed into crumbs + melted butter. That’s it for the pie crust. Pre-bake the crust so it stays sturdy and intact. Let it cool completely. To save time, do this the night before. Or stick the crust in the freezer to cool down in a flash!

Next, the chocolate mousse. There are 3 parts to chocolate mousse. Chocolate, of course. Real baking chocolate! When testing this recipe for the first time, I used semi-sweet chocolate and found the mousse to be WAY too sweet. Reducing the sugar isn’t an option as it’s needed for the meringue, so unsweetened chocolate is the easy answer. Test recipe #2 with unsweetened chocolate was much better! Melt the chocolate with some butter and set aside. Next, a sweet whipped meringue. Literally the same exact thing we did in these hi-hat cupcakes. Combine this with the melted chocolate. Then fold in whipped cream.

These 3 items (melted chocolate + meringue + whipped cream) make the chocolate mousse. If you skip the pie and just eat the mousse, I totally will NOT judge. It’s light-as-air and remarkable with nothing more than a spoon.

How to make sky-high chocolate pie on sallysbakingaddiction.com

How to make sky-high chocolate pie on sallysbakingaddiction.com

This is the meringue. ↑

This is folding the meringue into the melted chocolate. ↓

How to make sky-high chocolate pie on sallysbakingaddiction.com

This is adding the whipped cream to make chocolate mousse. ↓

How to make sky-high chocolate pie on sallysbakingaddiction.com

How to make sky-high chocolate pie on sallysbakingaddiction.com

Dome that chocolate mousse so that it’s sky high in the center of the pie. This is easy and requires zero skill or special tools– you just need a rubber spatula to spread it around and shape into a mound. Also, don’t forget to layer in some extra Oreo crumbs!

Now add some whipped cream. You already made whipped cream for the mousse, but now you make more with a little sugar and vanilla. I like to keep the whipped cream topping on the softer side. Spread it all over the top!

How to make sky-high chocolate pie on sallysbakingaddiction.com

Sky high chocolate pie with chocolate mousse, Oreo crust, and whipped cream! Completely divine! Recipe on sallysbakingaddiction.com

Check out this towering beauty! It’s mega creamy with a satisfying Oreo crunch. Add some chocolate curls, chocolate sprinkles, more Oreo crumbs, or even fresh raspberries to really jazz things up. Your work here is done. Place the pie in the refrigerator for a few hours to chill before digging in.

Not only are we making sky high chocolate mousse pie for the March Baking Challenge, we’re also learning how to make chocolate mousse and whipped cream from scratch. If you didn’t know how to make all 3, consider yourself a pro now. Here’s a quick video so you can watch the whole process and feel a little more confident when you take on the challenge this month.

If you’re not into today’s recipe, here is the alternate March Baking Challenge:

After you made the baking challenge recipe or alternative, share your photos throughout this month using #sallysbakingchallenge on Instagram or email me, tweet me, or upload a photo of your recipe to my Facebook page.

My #1 tip? Read through the recipe in full before beginning. 🙂

Sky High Chocolate Mousse Pie

Ingredients:

Oreo Crust

  • 18 whole Oreos, crushed into crumbs
  • ¼ cup (4 Tablespoons; 60g) unsalted butter, melted

Chocolate Mousse Layer

  •  two 4-ounce bars unsweetened chocolate, coarsely chopped (8 ounces total)
  • 2 Tablespoons (30g) unsalted butter
  • 4 large egg whites1
  • 1 cup (200g) granulated sugar
  • ¼ teaspoon cream of tartar2
  • 2 cups (480ml) heavy cream/heavy whipping cream
  • 6 whole Oreos, crushed into crumbs

Whipped Cream

  • 1 cup (280ml) heavy cream/heavy whipping cream
  • 1 Tablespoon (13g) granulated sugar
  • ½ teaspoon pure vanilla extract

optional: chocolate shavings for topping3

Directions:

  1. Make the crust: Preheat oven to 350°F (177°C). Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of an ungreased 9-inch pie dish. Bake for 18 minutes. Allow to cool completely. I do this the night before to save time!
  2. Make the chocolate mousse layer: Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 15 seconds until completely melted. Set aside.
  3. Make the meringue for the mousse layer: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5-6 minutes until soft, glossy peaks form. See photo above for a visual. Gently fold mixture into the chocolate. Wash the mixer bowl and whisk attachment clean.
  4. Make the whipped cream for the mousse layer: Using a handheld or stand mixer fitted with a whisk attachment, beat the 2 cups of heavy cream on high speed until stiff peaks form, about 4-5 minutes. Gently fold whipped cream into the chocolate/egg white mixture. Do not overmix; it will deflate the mousse. (No need to wash or wipe the bowl/whisk attachment clean-- you'll make sweetened whipped cream in step 6.)
  5. Spread ½ of the mousse into cooled pie crust. Top with Oreo crumbs. (The 6 whole Oreos crushed into crumbs!) Top with remaining chocolate mousse, mounding in the center to create a dome shape. Place in the refrigerator for 5 minutes as you prepare the whipped cream topping.
  6. Make the whipped cream topping: Using a handheld or stand mixer fitted with a whisk attachment, beat the 1 cup of heavy cream, granulated sugar, and vanilla on high speed until slightly stiff peaks form, about 4 minutes. You want the peaks to be somewhat soft so the whipped cream spreads nicely on the mousse. Remove pie from the refrigerator and spread whipped cream on top—once again keeping that dome shape in the center.
  7. Top with chocolate shavings, if using. Refrigerate pie uncovered for at least 4-5 hours or overnight. Slice and serve. Usually the 1st slice isn’t as beautiful as the 2nd! It’s easier to cut after you have 1 slice out.

Make ahead tip: Since this pie needs to chill for several hours or overnight, it's perfect for making 1-2 days ahead of time. Gently cover if refrigerating longer for 1 day. You can freeze the pie for up to 3 months, but it won't be quite as beautiful. Freezing leftovers is a great idea-- simply allow to thaw overnight in the refrigerator before enjoying. Or enjoy frozen!

Recipe Notes:

Feeling ambitious? Try a traditional pie crust instead. Pre-bake the pie crust ahead of time for 20 minutes at 350°F (177°C) with pie-weights to ensure it does not shrink. Allow to completely cool before layering in filling.

  1. The egg whites are gently cooked in step 3 to 160°F (71°C). Which is considered safe to eat. You can use a candy thermometer to determine their temperature. You can use pasteurized egg whites, though keep in mind they may never reach the volume of unpasteurized egg whites.
  2. Cream of tartar is key for stabilizing those egg whites.
  3. Here's how to make chocolate curls. Chocolate sprinkles, fresh raspberries, or more Oreo crumbs work just as well!

Adapted from Bon Apetit

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Saucepan | KitchenAid Stand Mixer | KitchenAid Hand Mixer | Spatula | 9-inch Glass Pie Dish

Sky high chocolate pie with chocolate mousse, Oreo crust, and whipped cream! Completely divine! Recipe on sallysbakingaddiction.com

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Sky high chocolate pie with chocolate mousse, Oreo crust, and whipped cream! Completely divine! Recipe on sallysbakingaddiction.com
Sky high chocolate pie with chocolate mousse, Oreo crust, and whipped cream! Completely divine! Recipe on sallysbakingaddiction.com

131 Comments

Comments

  1. Kelly on March 2, 2017 at 3:06 pm

    Hi Sally – any suggestion on using Oreo crumbs in lieu of the real thing? My blender is weak and after making Oreo truffles numerous times I know how much I dislike crushing full Oreos. 😀

    • Sally on March 2, 2017 at 4:04 pm

      You can make a traditional pie crust instead if you’d like! Or you can buy a pre-made Oreo crust or even a pre-made graham cracker crust. OR they even have pre-crushed graham cracker crumbs at the store!

  2. Cori @ Sweet Coralice on March 2, 2017 at 5:42 pm

    I’m psyched to make this!!!!! Like really! I love “mousse-y” type desserts. Plus, the oreos…Yay!!!!!!!! 😉

  3. Franz on March 3, 2017 at 9:18 am

    Hi sally

    I am just wondering if Ican make this a cake lets say a 5 or 8 inch cake? 
    Please 
    Thank you

    • Sally on March 3, 2017 at 10:13 am

      A 9-inch is the smallest pie dish I’d suggest. It’s a thick and tall pie even in a 9 inch!

      • Franz on March 3, 2017 at 12:03 pm

        Hello
        Thank  you for the reply
        Will i use the same recipe for a 9 inch cake pan? Thank you



  4. Madeline Twilbeck on March 3, 2017 at 1:10 pm

    Hey Sally! Is it possible to use already separated egg whites from a carton or will that effect the meringue? If not, any suggestions for left over egg yolks? Can’t wait to try this recipe! 🙂

  5. Laura | Tutti Dolci on March 3, 2017 at 1:35 pm

    That sky high mousse is everything! What a gorgeous pie!

  6. Jasmine Yu on March 4, 2017 at 6:52 am

    Hi Sally! I made this today as a component of my birthday cake, and it tastes DELICIOUS!! I love how the chocolate flavor is blended together with the creaminess of the whipped cream, it is so airy and light. Thank you for the recipe, keep baking!
    Jasmine

  7. jess larson | plays well with butter on March 4, 2017 at 11:50 am

    i CAN’T WAIT to make this. my mom’s bday is coming right up & she’s a chocolate mousse freak. she is going to love it! xx

  8. Deborah Leland on March 5, 2017 at 3:06 pm

    This looks amazing!  To give it a St. Patrick’s Day flair, could you possibly add some Bailey’s Irish Cream without changing the integrity of the pie?  

    • Sally on March 5, 2017 at 5:45 pm

      A shot of baileys in the whipped cream– both whipped creams (for the mousse and the topping)– would be great!

      • Deborah Leland on March 9, 2017 at 7:43 pm

        Thanks Sally. I’m looking forward to a fabulous St. Patrick’s Day treat for our guests.



  9. Jess on March 5, 2017 at 4:29 pm

    I don’t have a double broiler or a heat proof glass dish is there another way to cook the sugar mixture or is that a necessity? Thanks! 

    • Sally on March 5, 2017 at 5:44 pm

      Any heat-proof bowl would work; it doesn’t have to be glass. Do you have a 2nd pot that will fit over a bottom pot? Heating is crucial, yes.

      • Jess on March 7, 2017 at 1:54 pm

        Can I just boil it directly in a pan?



      • Sally on March 7, 2017 at 6:52 pm

        It cannot touch direct heat– the eggs will cook.



  10. Carole on March 5, 2017 at 6:20 pm

    I plan to make this for a school event. I’ll make it the night before, and then refrigerate it. Unfortunately, it can’t be refrigerated after I deliver it to the school. How long is it safe to let it sit out?

    • Sally on March 5, 2017 at 6:22 pm

      It’s best served chilled– it will be a little difficult to slice if not completely chilled and cold, but I’d say an hour or 2. Maybe freeze it, then bring it, so it can thaw during that time.

  11. Cora on March 5, 2017 at 7:16 pm

    Sally! Served this tonight, it was AMAZING, thanks so much for the great recipe! I’m really liking your monthly baking challenges, really hope you continue them! Thanks again:)

  12. chona montalvo on March 5, 2017 at 10:16 pm

    awesome!!1 will try them

  13. Meg Jones on March 6, 2017 at 6:35 am

    This recipe was flawless! I made it Friday and it’ll be gone by tonight!
    I already have plans to make it again in a couple weeks when we go visit some friends and their new baby. I read your tip in the comments about freezing and letting it thaw on the way. That should work well since we have an hour drive to get there. Thanks for another awesome recipe!

  14. Deliposts on March 6, 2017 at 9:59 pm

    Probably one of the most insanely perfect pie I have ever seen in my life 😀

    • Sally on March 7, 2017 at 9:42 am

      Thank you!

  15. Aimee Mars on March 7, 2017 at 6:40 am

    It’s currently morning time and I want to make this RIGHT NOW. Hmm, could I get away with calling it “Breakfast” Sky High Chocolate Mousse Pie??

  16. Kylie on March 8, 2017 at 1:54 pm

    I made this over the weekend and it was AMAZING. So simple and not too sweet, but packed with chocolate flavor. So good!

  17. Eva on March 9, 2017 at 9:34 pm

    I will be making this tomorrow but curious to know Sally, what brand of unsweetened chocolate did you use for this recipe?

    • Sally on March 10, 2017 at 6:27 am

      Hi Eva! I used Baker’s brand unsweetened chocolate.

  18. Lauren Redmond on March 10, 2017 at 4:46 pm

    Love your recipes and have been enjoying the monthly challenges! I did have a problem this month with the mix times recommended…using my stand mixer even on the medium speed my meringue and creams achieved the desired results way earlier than the times you listed. I was able to catch the meringue and second batch of whipped cream in time, but the first batch of cream unfortunately turned buttery after about 3.5 min on the high setting. Still made the pie, because chocolate butter doesn’t sound bad, right? Haha. Anyway, not sure if my mixer is just magically fast or if others would have the same problem, but just wanted to give a heads up! Love your blog. 

    • Sally on March 11, 2017 at 7:42 am

      Thanks for the feedback Lauren! I’m so glad you enjoyed the pie and I can make a note to watch the mixing closely.

  19. Janet Wilkins on March 13, 2017 at 2:02 am

    My son wants me to make this for his birthday, but I can’t get unsweetened chocolate here in Australia. Can I use semi-sweet instead?

    • Sally on March 13, 2017 at 10:13 am

      You can, yes– but the pie may be a little sweet. A pinch of salt in the crust may help though!

  20. Margarita on March 13, 2017 at 10:10 am

    I had a fail with this because, even though I read it multiple times, I forgot to whip the cream and add it in to the chocolate until the chocolate was in the pie tin. The pie is still edible, right? 🙁

  21. Jessica Flory on March 13, 2017 at 3:28 pm

    Made this for my son’s birthday and LOVED it!! Thanks for the challenge, Sally!

  22. Kylie on March 13, 2017 at 8:39 pm

    I made this last weekend and it was amazing! So much chocolate flavor, but the mousse was light and airy. I love the monthly baking challenges, thanks for starting this series! And congrats on finishing your cookbook!

  23. Lisa on March 14, 2017 at 11:01 pm

    Today is pie day 3.14. So, that meant I had to make pic for everyone to enjoy and what a perfect day to complete this month’s challenge. Completed successfully! A very chocolate dessert that was delicious. Is this a trend…monthly baking challenge and delicious chocolate desserts? Probably not. Can’t wait to see what April will bring. I hope you made a pie today too!

    • Sally on March 15, 2017 at 9:19 am

      I’m on vacation so I didn’t make a pie yesterday– but I did EAT some pie!! 😉 Happy you enjoyed the chocolate mousse pie!

  24. Analiz De Jesús López on March 16, 2017 at 11:44 am

    What can I use as a substitute for whipped/heavy cream?

  25. Jill on March 16, 2017 at 12:08 pm

    Ohhhh this pie. Of course the called-for prep time is always double when it comes to me. Maybe because I do the dishes in between… anyway, I’m glad it’s what’s in the inside that matters because my pie does not look quite as beautiful as yours.. although I did attempt! My crust also failed to do its job in regards to height on the sides,  so I’m thinking I’ll call mine Sky High Chocolate Mousse Oreo Crumble. Haha.

    • Sally on March 17, 2017 at 9:21 am

      Chocolate Mousse Oreo Crumble sounds better than pie anyway… 😉

  26. Lisa on March 16, 2017 at 3:23 pm

    This pie filling was excellent but I had issue with my oreo crust was rock-hard. I baked for exactly 18 minutes. I think it needed to be baked for a less amount of time if at all…

    • Sally on March 17, 2017 at 9:17 am

      Definitely some time in the oven to prevent it from being an Oreo crumble— and more like a crust. If you decide to make again, feel free to reduce the pre-bake time. So happy you enjoyed the filling!

  27. Jaime on March 17, 2017 at 7:49 pm

    Do you think I could make the different components the night before and then assemble it all the next day?

    • Sally on March 18, 2017 at 2:26 pm

      Absolutely!

  28. Becky on March 31, 2017 at 10:10 am

    Can I just say… Wow! I’ve never made mousse before so it was fun learning how (and not as hard as I thought). I didn’t expect it to be so rich, but I love that is was. It was so good we devoured it in an embarrassingly short amount of time. What can I say, we love dessert. (Especially Sally desserts!). Looking forward to April’s challenge!

  29. Renee on March 31, 2017 at 11:32 am

    Hey Sally, I made the Chocolate Mousse pie for March and my mousse came out a little dense. It tasted great (as no one complained while devouring it!) but I was wondering what I might have done wrong, as I expected the mousse to be lighter. Either way it was delicious, looking forward to the next challenge! Thanks!

  30. Kayla on April 2, 2017 at 8:57 pm

    Hi Sally! Can I use dark chocolate instead of unsweetend chocolate (72%) and reduce the sugar? Would that make the meringue more unstable? I can’t find unsweetend chocolate where I live, and would have to buy it online. I want to make this as the alternative baking challenge for April.

    • Sally on April 3, 2017 at 9:46 am

      Hi Kayla! Reducing the sugar isn’t the best option as it’s needed for the meringue, so unsweetened chocolate is best. Can you find a super dark chocolate? Use the darkest you can find.

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