Sky High Chocolate Mousse Pie + Video

Featuring an Oreo crust, smooth chocolate mousse, and fresh whipped cream, each bite of chocolate mousse pie is irresistible! You’ll be pleasantly surprised at how simple this towering beauty is to prepare. Be sure to check out my recipe notes for make ahead instructions– this is a wonderful recipe to prepare 1-2 days in advance. 

slice of chocolate mousse pie on a silver plate with a fork

While it may look like a skyscraper of complicated steps, this sky high chocolate mousse pie only requires a few. 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. I include lots of step photos and a video tutorial for recipe success. Let’s get started!

There Are 3 Parts to Chocolate Mousse Pie

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

chocolate mousse pie in a glass pan

Oreo Cookie Crust

An Oreo cookie crust is the perfect chocolatey base for our chocolate mousse pie. It’s the same exact crust we use for cookies & cream pie, only very slightly scaled down since this is a pretty thick pie already. Made from Oreos crushed into crumbs and melted butter, this crust comes together easily. Make sure to use the whole Oreo when crushing them– both the chocolate cookies and the cream center. The cream center adds a delicious sweetness and also helps keep the crust together.

Pre-bake the crust so it stays sturdy and intact. Let it cool completely before topping with chocolate mousse. To save time, make the crust the night before. Or stick the crust in the freezer to cool down in a flash!

2 images of Oreo cookie crust in a glass bowl and pressing crust mixture into glass pie dish with a measuring cup

Chocolate Mousse

There are 3 parts to chocolate mousse: chocolate (of course!), a marshmallow meringue, and whipped cream. Let’s review each component.

  • Chocolate: When I tested this recipe for the first time, I used semi-sweet chocolate and found the mousse to be overly 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. (I have an entire blog post dedicated to baking with chocolate if you’re interested.)
  • Marshmallow Meringue: We combine a sweet whipped meringue that’s also known as homemade marshmallow creme with the melted chocolate.
  • Whipped Cream: To add volume and a delightful texture, fold in whipped cream.

These 3 items 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.

2 images of a pot on the stove with a metal bowl on top and egg whites, sugar, and cream of tartar in a metal stand mixer bowl with a whisk attachment

meringue on a whisk attachment

This is the meringue. ↑

This is folding the meringue into the melted chocolate. ↓

folding the meringue into the melted chocolate in a glass bowl

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

2 images of chocolate mousse in a glass bowl and spreading chocolate mousse onto Oreo cookie crust in a glass dish

domed chocolate mousse on top of Oreo crust in a glass baking dish

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. Don’t forget to layer in some extra Oreo crumbs!

spreading whipped cream onto chocolate mousse pie

Whipped Cream

You’ll make two batches of whipped cream. One batch to fold into the mousse– simply whipped heavy cream, and one batch that we use as the third and final layer of today’s chocolate mousse pie. I use my favorite whipped cream recipe for the topping– made with a little sugar and vanilla for extra flavor. I like to keep the whipped cream topping on the softer side. Spread it all over the top!

side view of chocolate mousse pie in a glass dish

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. Place the pie in the refrigerator for a few hours to chill before digging in.

Sky High Chocolate Mousse Pie Video Tutorial

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

Print
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slice of chocolate mousse pie on a silver plate with a fork

Sky High Chocolate Mousse Pie

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Total Time: 5 hours, 40 minutes
  • Yield: serves 8-10
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Learn how to make sky high chocolate mousse pie with this easy tutorial and delicious recipe!


Ingredients

Oreo Crust

  • 18 whole Oreos, crushed into crumbs
  • 1/4 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 whites*
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon cream of tartar*
  • 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
  • 1/2 teaspoon pure vanilla extract

optional: chocolate shavings for topping*


Instructions

  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 1/2 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.

Notes

  1. Make Ahead Instructions: 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!
  2. Special Tools: Glass Mixing Bowls, Saucepan, KitchenAid Stand Mixer, KitchenAid Hand Mixer, and 9-inch Glass Pie Dish
  3. Pie Crust: 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.
  4. Egg Whites: 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.
  5. Cream of Tartar: Key for stabilizing those egg whites.
  6. Chocolate Curls: Here’s how to make chocolate curls. Chocolate sprinkles, fresh raspberries, or more Oreo crumbs work just as well!
  7. Adapted from Bon Appetit.

Keywords: chocolate mousse pie, mousse pie

slice of chocolate mousse pie on a silver plate with a fork

185 Comments

  1. Mary Whitehead says:

    Haven’t tried this recipe yet, but it looks delicious. I’m a little concerned that a 9-inch pie won’t be enough for 8 to 10 people, as you describe. I’m making it for 8 people and want to make sure there’s enough to go around.

    1. Hi Mary! This is a very rich pie, so it’s best to cut the slices thinner to yield 8-10 slices. Any larger than that would be huge!

  2. It worked and thank you so much for the recipe. My family loves it. And by the way, It only took me 3 hours to make. 🙂

  3. I was just wondering what brand of baking chocolate you used for this.

    1. Hi Adri, There are several brands to choose from like Baker’s, Ghirardelli, Lindt (Lindt bars are actually sometimes in the candy aisle), Nestle, etc. If you shop at Trader Joe’s, their “Pound Plus” bar is a good choice.

  4. Thanks for another great recipe, Sally! Only tried the mousse element & it was great.

    For a fun experiment, I tried this recipe by making the meringue with aquafaba (chickpea liquid). I was not aiming for a vegan recipe (just had a can of chickpea liquid leftover from dinner), so I kept the chocolate and cream.

    For anyone curious, I used all of the liquid from a 15-ounce can of chickpeas. I whipped them in the same manner as the egg whites, including the cream of tartar. All of the ratios worked out great!

    Happy baking!

  5. I enjoyed this pie! Only thing is – it’s a big more dense, I think prefer the french silk chocolate pie varieties over this perhaps. I will have to try Sally’s french silk pie soon.

  6. Boy did I mix it up. I had a craving for lemon and found a jar of lemon curd (10 ounce) in my pantry so I just folded the egg whites into the curd, then folded about two-thirds of the cream in, piled into an eight inch pie plate and topped it with the remaining cream that I sweetened. I also used a graham cracker crust. It was heaven on a fork. Perfect base for any flavoring. I WILL try it with chocolate!

  7. Hi Sally, I just made the crust and it got burned despite following your exact direction. Any suggestions? I don’t want to waste another box of Oreos 🙂

    1. Hi Felicia, reducing the time in the oven will help. I’m surprised it burned though! You could also try lowering the oven temperature by 25 degrees F.

  8. Saaaallyyyy! I’ve been meaning to make this pie for YEARS and I finally just got around to it a couple days ago because I had 3 cups of whipping cream I needed to use up or it was going to go bad. Oh my gosh! It’s the most decadent dessert I’ve ever had! It is so rich but in the best way. I wanted to leave a review the day I made it but for some reason all of your comments were closed. But anyways, I’m incredibly thankful that I finally took the time to make this beauty. It really hits the spot at the end of a hot summer day! Thank you for yet ANOTHER keeper 🙂
    Also, mine may have been just a high chocolate mousse pie, as opposed to SKY high because I couldn’t stop myself from snacking on that incredible chocolate mousse 😉

  9. Good morning, I’m sure this sort of question drives you a bit crazy because you’ve spent so much time testing the recipe as is…but here it goes anyway (consider that my apology in advance). I would like to make this in 6 inch pie plates. Do you think I can split the recipe in half? If so, does that alter the baking time for the crust? Thank you for your help. Your vanilla cake (with the addition of mini chocolate chips) and your coconut cream pie were big hits this Thanksgiving! Happy Holidays!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sandra, We haven’t tested a smaller pie but yes, you can try cutting the recipe in half for a 6 inch pie. The bake time will be shorter for the crust (same oven temperature). Let us know if you try it!

  10. karen lewicki says:

    Hi Sally,. This is second attempt at msg,. Not sure if it went thru 1st time.
    Anyway, it seems i goofed up somehow regarding the merangue. Iy didnt get stiff peaks, but rather a gooey drippy mess. I kept whipping to no avail and even tried adding a little cornstarch but still doesnt look right. Any suggestions? I never had this happen to merangue before but this is first time starting it in the double boiler. I am gping to use it anyway and hope for the best . But any suggestions for future attempts much appreciated. ( I’ll let you know how this pne turns out)
    Thank you
    Karen L

    1. Trina @ Sally's Baking Addiction says:

      Hi Karen, if your meringue isn’t whipping to stiff peaks it’s likely some fat got into the mixture. Next time, wipe all tools that will touch the meringue with a little lemon juice or white vinegar and make sure no yolks get into the whites. Grease or fat prevents your meringue from setting up.

  11. HI Sally, i’m not a big macaron fan so I was thinking of trying this recipe for the challenge this month and since it’s flourless, using it for our passover seder dessert. however, we can’t have oreo cookies. any other ideas for what i can do for the crust? i know they make lots of passover cookies, so maybe i can just find a chocolate cookie to use instead. thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Alison, you sure can! Another chocolate cookie or even a graham cracker crust would be delicious here. Would love to know what you decide to try!

  12. I was looking for a new chocolate mousse pie recipe and this is it! I’ve loved so many recipes from here so I really had no doubt. I got the height and it was so much fun to make. Thank you!

    1. Trina @ Sally's Baking Addiction says:

      We’re so glad you loved this chocolate mousse pie, Rebecca!

  13. Hi wondering if I can use coconut cream instead of dairy cream

    1. Hi Anne, we’ve only tested the recipe with heavy cream, but if you try that substitution, let us know how it goes.

  14. I just made this and WOW!!! I am currently licking the bowls of mousse and whipped cream clean.. it’s that good. I had trouble crushing the oreos since I don’t have a good food processor in my college dorm! Nonetheless, it is absolutely divine.

  15. Such a rich and decadent pie. Perfect for chocolate lovers. Will definitely make again.

  16. If I make the Oreo crust the night before, do I leave at room temperature overnight or should I refrigerate? Thank you! So excited to try out this recipe.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi McKenzie, You can cover and refrigerate the crust overnight. Enjoy!

  17. We’ve been trying to duplicate a local pie bakery’s version of this pie. This one delivered and everyone who taste tested it, family and friends, loved. I enjoyed making it too. The mousse is nice and rich, the crust adds crunch and contrast and the whipped cream on top is like my Grandma’s.

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