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. 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. 😀

    1. 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 says:

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

  3. Hi sally

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

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

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

  4. Madeline Twilbeck says:

    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! 🙂

    1. I do suggest fresh right from the egg– here are some recipes using egg yolks. Also this one too! https://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/

  5. Laura | Tutti Dolci says:

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

  6. 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 says:

    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 says:

    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?  

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

      1. Deborah Leland says:

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

  9. 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! 

    1. 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.

      1. Can I just boil it directly in a pan?

      2. It cannot touch direct heat– the eggs will cook.

  10. 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?

    1. 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. 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 says:

    awesome!!1 will try them

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

    1. Thank you!

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

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

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

  18. Lauren Redmond says:

    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. 

    1. 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 says:

    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?

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

  20. 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 says:

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

  22. 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. 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!

    1. 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 says:

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

  25. 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.

    1. Chocolate Mousse Oreo Crumble sounds better than pie anyway… 😉

  26. 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…

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

    1. Absolutely!

  28. 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. 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. 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.

    1. 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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