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

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

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

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

How to make sky-high chocolate pie on

This is the meringue. ↑

This is folding the meringue into the melted chocolate. ↓

How to make sky-high chocolate pie on

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

How to make sky-high chocolate pie on

How to make sky-high chocolate pie on

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

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

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


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


  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

Did you make a recipe?

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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.


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

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



  1. Nona on April 18, 2017 at 2:53 am

    Hey Sally! A million thanks for encouraging the likes of us to try our hand at mousse for the first time! as much as my final mousse tasted light and delicious, I felt that the texture was not as smooth as desired – specks of maybe chocolate (inspite of melting it all the way) …..did not seem to be sugar…..any thoughts on this issue??

    Also why do we need butter in the chocolate while melting… plain chocolate doable??

    Thanks a ton for your recipes 🙂 Am an ardent fan!

    • Sally on April 18, 2017 at 7:38 am

      The meringue was warm, correct? So that should further melt the chocolate/butter mixture to ensure no chunks of chocolate. I’m happy you loved the texture, though! The butter keeps the chocolate smooth and soft– otherwise is could harden, ruining the texture of the mousse.

      • Nona on April 21, 2017 at 7:50 am

        Appreciate your prompt response, Sally! Eventually the mousse tasted divine!

        One last question… can we modify the recipe to get a much more intense or deeper chocolate flavour …..a really dark choc mousse?!! Thanks a ton.

  2. Mary on April 29, 2017 at 1:39 pm

    Made this today- late to the challenge. Where has this pie been all my life? It was surprisingly simple to make ( compared to the trepidation I felt! ) and I’m super excited to share it with my family tonight. I really appreciate all the clear steps and pictures, as well as the tips regarding freezing. This is a definite make again ( but not until I get a gym membership! 😉 )!

    • Sally on April 29, 2017 at 4:30 pm

      Thanks so much for reporting back about the chocolate mousse pie! I’m so excited you were able to participate in the baking challenge.

  3. Nissa on May 25, 2017 at 9:41 pm

    Hey Sally, quick question: I want to make this in small mason jars for individual serving. I understand that mason jars are not oven safe unless I bake with water bath what are your thoughts on this? Or should I just leave Oreo crust bake and just refrigerate it instead of baking? Many thanks!

    • Sally on May 26, 2017 at 8:05 am

      I’d skip the baking of the crust and layer the filling in with Oreo crumbs!

  4. Caroline Phillips on June 15, 2017 at 9:20 am

    Hi Sally!

    First of all – this was delicious!!

    My crust fell a lot in the oven.  I had pressed it up the sides of the pie dish (ungreased), but when I got it out of the oven the crust was essentially flat.  Nearly nothing on the inclined sides.

    Any ideas what went wrong and how to fix it?

    Thank you!!

    • Sally on June 15, 2017 at 10:33 am

      Was it pressed pretty snug and tight? Did it simply crumble down the sides? I’m so happy you enjoyed the chocolate mousse pie though!

  5. Jo on June 21, 2017 at 9:15 pm

    After adding my eggs, sugar, and cream of tartar and placing it above the hot water i added to the bowl where used a mixer. However, the eggs wouldnt rise, do you know what could be the cause? 

    • Sally on June 22, 2017 at 9:07 am

      Was the egg white/sugar/tartar mixture fully combined? No more sugar crystals and warm to touch? I can’t imagine why it wouldn’t whip.

  6. Crystal on July 9, 2017 at 4:39 pm

    My husband and I saw this recipe pop up on our Facebook feed today and went straight to the grocery store for the ingredients!

    Our first try at whipping the egg whites failed. While separating the eggs, I dropped a small amount (maybe teaspoon size) egg yolk into the whites by accident. I tried to get it out to no avail, but thought it would be okay. I was wrong! We warmed them up over the double broiler until no sugar crystals remained and whipped on high for 6 minutes. No peaks were forming. We tried again, this time being very careful when separating the eggs and they whipped up perfectly!

    We alsototally agreed that the unsweetened chocolate was the way to go! The other ingredients add enough sweetness so you still taste a deep chocolate flavor. Wonderful recipe, Sally!

    • Sally on July 10, 2017 at 11:41 am

      So happy you loved it!
      And you’re right — the slightest bit of fat in there will ruin the meringue– sorry you experienced that with the mishap!

  7. Carol Joyce on August 20, 2017 at 3:32 pm

    Hi Sally! Can this mousse be used as a cake filling as well?

    • Sally on August 20, 2017 at 8:51 pm

      Yes, absolutely!

  8. Erin on November 2, 2017 at 9:48 pm

    I am planning to give this a trial run before thanksgiving. It takes me a while to cook/bake and I don’t want to mess this up. This may seem unconventional but is there any way I can use meringue powder instead of the eggs and cream of tartar? I have a big container and rarely use it. Thanks in advance!

    • Sally on November 2, 2017 at 9:50 pm

      I’m sure you could, I just haven’t tested it with this recipe.

      • Erin on November 5, 2017 at 8:23 pm

         I want to thank you for such a prompt response! I waited to reply until I tried it and this was amazing and I will defiantly be making for thanksgiving. My family loved it. I used the meringue powder and followed the directions on there and the meringue turned out perfectly. I just combined all the whipped cream into one step and saved a cup to put on top and mixed the rest into the chocolate to save some time. This was much quicker to make that I anticipated. Thanks for a great recipe!

  9. cookinggram on November 22, 2017 at 9:55 am

    I want to add peanut butter marbling to this pie. Would i use some of the base w/out melted chocolate?????? I am also using conventional pie crust.

  10. Lizzy on November 24, 2017 at 8:32 am

    Is this recipe stable? Will it remain set if left many hours at room temperature? Should I add a little gelatin?
    Thank you!

    • Sally on November 25, 2017 at 8:13 am

      I highly recommend keeping in the refrigerator until serving. I haven’t tried adding gelatin to the mousse layer, but you can try.

  11. Kelly on December 13, 2017 at 8:49 pm

    Hi Sally
    Can I make this and freeze it until I need it next week? I can whip the whipping cream when I am ready to serve.

    • Sally on December 14, 2017 at 10:03 am

      It freezes well for up to 3 months!

  12. Humera faruqi on December 21, 2017 at 10:05 am

    Is there a substitute for cream of tartar?? 

  13. Rachael on December 25, 2017 at 12:54 pm

    I just made this for Christmas day dinner.  it turned out perfect!  your directions were so simple to follow.  

    thank you so much for this recipe!!!   i love the way that you write your recipes.  you make sure every detail is there so that they work each and every time.

    Merry Christmas!!

    • Sally on December 27, 2017 at 6:45 am

      Thanks Rachael, I appreciate that! We had this for our Christmas dessert too 🙂

  14. Laura Chevalier on December 28, 2017 at 9:51 am

    I also made this for Christmas dessert after seeing it on your list. Usually I make a dense layered chocolate cake that the family loves, but I couldn’t resist breaking the status quo by going with this glory of a pie.
    People said it was the best pie they’d ever had, and my reputation as the family dessert queen remains untarnished. Thanks from all of us, and happy holidays!

    • Sally on December 29, 2017 at 6:59 am

      I’m so glad you added this chocolate mousse pie to your Christmas menu! It feels like such a fancy dessert. Always gets compliments! Thank you so much for reporting back to me about it.

  15. Chris on December 31, 2017 at 9:41 am

    hard for me to see if Oreo crust includes the white center or just the chocolate outer part of Oreo? Please help! 
    I have your cookbooks! YOU ARE AMAZING!

  16. Chantalle on June 10, 2018 at 9:38 am

    Hi sally. I don ‘t have a pie dish. Is it possible to make this mousse pie in a spring form? Chantalle

    • Sally on June 11, 2018 at 6:00 am

      Hi Chantalle! You can assemble/prepare this chocolate mousse pie in a springform pan, yes.

  17. Jo-Ann on June 21, 2018 at 10:36 am

    Hi Sally
    Love, love everything you do and I have made so many of your things and all so wonderful. I am having an engagement party and I would like to make a chocolate mousse and have my guests eat it in mini ice cream cones. Will this work? Also can I make ahead and freeze? Thank you for all your hard and delicious work. Have your books and love them too!

  18. Jo-Ann on June 21, 2018 at 2:43 pm

    Hi Sally

    Love everything you do–so yummy. I am having an engagement party for my son and would like to serve this mousse in mini ice cream cones. Is it soft enough to serve that way? Also can it be made ahead and frozen and retain that soft serve texture? Or can I refrigerate for a few days ahead? Thank you for all your hard work.

    • Sally on June 25, 2018 at 3:57 pm

      What a fun idea! It’s definitely soft enough to serve this way. I would be afraid the cones would get soggy so I suggest making the mousse ahead of time and storing in a bowl in the refrigerator one two two days in advance or freeze up to three months in advance. Then fill the cones before serving.



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