Make my peanut butter hi-hat cupcakes next.
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!
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:
- Oreo Cookie Crust
- Chocolate Mousse (chocolate + meringue + whipped cream)
- 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:
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.
This is the meringue. ↑
This is folding the meringue into the melted chocolate. ↓
This is adding the whipped cream to make chocolate mousse. ↓
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!
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
- 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
- 1 cup (280ml) heavy cream/heavy whipping cream
- 1 Tablespoon (13g) granulated sugar
- ½ teaspoon pure vanilla extract
optional: chocolate shavings for topping3
- 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!
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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!
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.
- 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.
- Cream of tartar is key for stabilizing those egg whites.
- 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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