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. This looks amazing! My only question would be if this is ok to serve to kids because of the raw eggs?

    1. Hey Rachel! See my recipe note. If there are concerns, you can check to make sure consuming is safe for children, adults, pregnant women, etc etc!

  2. Jenny from jennyisbaking.com says:

    Hi Sally, wow, this sounds like a chocolate dream! I think I will go for the traditional pie crust as Oreos are not always to be found in Germany. So happy you started the monthly baking challenge, just to think that there are so many people out there baking. Really a wonderful thought.
    Best, Jenny

  3. Marina @ A Dancer's Live-It says:

    Oh my gosh I’m ALL about the mousse. This would be the best St. Patrick’s Day dessert! I definitely need to try it! 🙂

  4. Patricia @Sweet and Strong says:

    Oh I am drooling just looking at these pictures.  I made your chocolate pudding pie over the holidays and CANNOT wait to try this one!  I think homemade whip cream makes everything better, and is so much more delicious than store bought!

  5. Hi Sally! I’m so excited to make the mousse! It’s something I’ve been wanting to make for over a year! This looks delish!

    1. Let me know how you like it!

  6. I sent a link to this recipe to my sisters and told them the next we plan a girls night this MUST be on the menu! Thanks for another great recipe!

  7. Hey lady! Last summer I had left you a comment about a mousse pie I found on The Beeroness site that has a potato chip crust and stout in the filling! Heavenly. I am going to try your version but sub out the Oreos for potato chips yummmmm and then STILL layer the Oreos inside. Now please excuse me while I wipe the drool off of my keyboard. K bye

    1. YES!!! I remember because I couldn’t get over the potato chip crust. Let me know how this one goes!

  8. Del's cooking twist says:

    Oh wow, this looks absolutely gorgeous. I never try this kind of dessert before (I mean a chocolate mousse in a cake) so the March baking challenge is the perfect excuse for me. See you soon with my picture of the recipe. Have a wonderful month!

    1. I’m excited to see it!

  9. My husband thinks I am quite the baker, thanks to you! I made lava cakes Monday night (forgot to get a picture) and they were a HUGE hit! He told me to definitely keep the recipe. And now this one – Schae is coming home this weekend so it’s one thing I’ll be making for sure! I won’t forget to email you a picture this time….
    P.S. Loved Franklin’s bday pics! Too precious.

    1. I’m excited to see how the pie turns out!! Yes, Frank really enjoyed wearing that party hat…

  10. Hey Sally, quick question on the meringue.  I know you use this technique of whipping egg whites in the angel food cake recipe you have, but you do not cook them in the angel food cake recipe like you do here.  Is that because you bake the egg whites / batter for angel food cake and here you don’t?  I had a lot of issues when I tried to make angel food cake with the cake having some weird air gaps / crusty-ness on the top.  Just want to make sure that my technique is right, and I didn’t know if I could do a similar technique as in this recipe. 

    Thanks! 

    1. Yes, that’s because you bake the egg whites in the cake. Also, you’re not as much making a meringue with angel food; you’re whipping air into the egg whites to give the cake height and an airy texture. 🙂

  11. Hi Sally.  This looks amazing and can’t wait to make it.  I have a question about the Oreos.  It looks like you scraped off the filling.  Am I right?

    1. Hi Susan, They are actually whole Oreos crushed up…no need to scrape out the filling!

      1. Awesome!  Thank you!  PS.  Really enjoy getting your emails showing what you’re creating!

  12. Ah. This pie looks ridiculously decadent and over-the-top and I can’t believe it’s not in my life yet. Two chocolate challenge recipes in a row? That’s what I’m about, plus the most in-season fruit of Winter is what, chocolate? (cacao comes from trees so chocolate can be a fruit…) I’m going to have more free time this month than last month (which was a whirlwind of things to do!) so I MUST pencil in time to make this recipe! Every summer as I was growing up, my mom used to make a no-bake oreo ice cream pie with cool whip, oreos & a block of ice cream & this kind of reminds me of that, but on a more “adult” level, and it’s probably just as fun to make as that ice cream pie was! 😀

    1. Hayley, with that reasoning we can definitely count it as fruit! 😉 I hope you find time to make this one and have fun!

  13. OH… MY. This chocolate mousse pie looks AMAZING! I definitely want to try this ASAP. The video is fantastic, too, by the way. Can’t wait to try this one! 🙂

  14. Yippy skippy – it’s time for the March challenge. I am in, and making it this weekend. This will be a huge hit – how can it not be?!! Oreos, chocolate, whipped cream – umm, yes please. Thank you for sharing and I will post a picture of my loveliness and of course PIN the recipe. Bake on! Ooh, I can hardly wait for the weekend . . . ~smile~

    1. Yay! So happy you are excited about this one! Have fun this weekend and ENJOY!

  15. Beth @ bethcakes says:

    ahh this looks so good, I want a slice right now! I wanted to do the February challenge, but didn’t get around to it. I’m definitely doing this one, though! 🙂

  16. This looks super yummy. I think I’ll scale it down and make just a few servings in ramekins (single household here) … I wonder if it’s in a smaller dose like that if using the semi-sweet chocolate left over from the lava cakes last month will work without being too overpowering in sweetness. It would be so handy to be able to just use what I already have. And speaking to that, I have heavy whipping cream that I froze in ice cube trays, and I had read that it would still whip the same after thawing. However, I tried a few weeks ago and it just wouldn’t whip. Did I do something wrong with freezing it? Or did I just not allow it to thaw properly in the fridge long enough, I wonder.

    1. Hi Krystal! Honestly, I’ve never used frozen then thawed heavy cream to make whipped cream. I’d be much too afraid it wouldn’t whip properly. Sorry I have zero experience so I’m unsure if it’s the method or if something went wrong.

      1. I had found this site that supposedly gave advice on all sorts of “can I freeze it” questions relating to dairy products. They even stated it could even whip better because it’s extra cold. I think my problem is that I tried to rush the thaw and in doing that I messed up the cream. I’m going to try it once more thawing it the long and slow way in the fridge for however long it takes; see if it works then. If not, I guess my hopes of not wasting heavy whipping cream will be dashed. I’ll post again if it works or not.

  17. Jenny Hughes says:

    I made it this morning! I can’t wait till it sets!

    1. YAY! Let me know how you like it.

  18. Hey!

    This looks yummy! Can’t wait to make it and eat it!

    Is there a substitute for cream of tartar as it is not easily available in my country?

    Thankyou

    1. Unfortunately there isn’t, so sorry! You can try this chocolate pudding pie instead though!

      1. Actually, lemon juice or white vinegar can be substituted for cream of tartar. To every 1/2 teaspoon of cream of tartar add 1 teaspoon of lemon juice/white vinegar.

  19. Izzy | pinch of delight says:

    This looks incredible!
    I honestly cant wait to try it. x
    Izzy |http://www.pinchofdelight.com

  20. Hi, my first time to reply on your site, though I avidly read it every day. This recipe is comparable to a dessert we buy at a favorite restaurant and share with our whole family…..6 of us stuff it down and it takes persistence to to finish. We love it! Will try this, or just keep reading your recipes and drooling! Thanks for the fun.

    1. Hope you give it a whirl! Thanks for reading and saying hi 🙂

  21. Catherine Cook says:

    I completely missed the announcement of the baking challenge. I am so excited to try. As my husband has celiac I’m going to get creative with making it gluten free. Although I do think there are gluten free oreos out there. I love to bake and have been feeling so restless at home with young kids lately. This seems like a fun way to spend a day with my kids but still do something I love. We’ll see how much of the filling they eat and how much gets in the pan.

    1. I feel like I’ve seen GF Oreos out there too. They would definitely work! Can’t wait to hear how you and your family like it!

  22. HI Sally! I have made this pies many times using a very similar recipe and it is wonderful. If you want to “fancy” it up, here is what I did when I made several for the 50th anniversary party of my friend’s parents. First, I made it in a 9″ springform pan. Then on the top, I decorated it with white and dark chocolate “leaves”. I just painted the underside of very well washed leaves (from my pear tree out back) with the melted chocolate, and let them set up in the fridge on waxed paper. Then, I carefully peeled off the chocolate from the leaf (but don’t handle too much,) and placed them on the top of the pie. This looked so pretty and fancy, and people thought it was from a high end bakery! But really, just a little extra step to make it special! (You could really use any type of medium size leaf you have around, lemon leaves would be good too.) Great recipe!

    1. That sounds absolutely beautiful. I’d love to see a picture sometime if you ever want to email one to me! (info(at)sallysbakingaddiction.com) You are so creative!

  23. I just made this this and my brother told me it looked too good to eat…? I am still confused, but all I know is it was amaze!!!! Diffidently going to make this again!

    1. I’m glad you already tried it!!

  24. Christopher says:

    I have been wanting to make a chocolate mousse for a long while. I am far more of a chocolate fanatic than my wife is, but we will make this sometime in the month.

  25. Any ideas for a non-dairy substitute for the whipping cream?

    1. Hi Michelle! How about this coconut whipped cream: http://minimalistbaker.com/how-to-make-coconut-whipped-cream/

    2. I made a vegan-ized version of the pie. Using chickpea liquid (aquafaba) for the egg whites and cooconut whip cream. Totally delicious!

      1. So awesome! Thanks for sharing how you made a vegan version.

  26. Sara @ Last Night's Feast says:

    Yum! This looks sinfully delicious!

  27. Shelby @ Go Eat and Repeat says:

    Beautiful pie! I love topping mine with raspberries or strawberries for that great fruit/chocolate combo. Plus how can you beat a smooth and creamy chocolate pie? Yum!

  28. Kayle (The Cooking Actress) says:

    oh my GOODNESS. This pie is next level!

  29. Sally,
    This pie looks amazing! My eleven year old grand daughter and  I are doing the baking challenge together.  She is a budding cook and loves baking. We live in different towns but FaceTime each other and post pictures to each other.  Thank you so much for these baking challenges. In a time where family units are not as strong as in the past cooking always brings us together! Cudos to you

    1. This makes the preparation worth it. Thank you so much for sharing your story!

  30. Shawnna Griffin says:

    hey girl- this looks so yummy!

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