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.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


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


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*


  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.


  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


  1. 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!

    1. 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.

      1. 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. Hi Sally. Absolutely LOVE your recipes. You’re amazing!
      I should know the answer to this but just checking, is the cream cold or at room temp before whipping it for the mousse and for the topping?

      1. Hi Steph, Cold cream creates the lightest whipped cream! Slightly warm or room temperature cream does not whip as well. Enjoy!

  2. 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! 😉 )!

    1. 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. 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!

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

  4. Caroline Phillips says:

    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!!

    1. 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. 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? 

    1. 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.

      1. Even a tiny speck of grease/butter on your bowl will keep it from whipping. Good luck !

  6. 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!

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

    1. Yes, absolutely!

  8. 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!

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

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

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

  11. 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.

    1. It freezes well for up to 3 months!

  12. Is there a substitute for cream of tartar?? 

  13. 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!!

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

  14. Laura Chevalier says:

    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!

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

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

  17. 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. 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.

    1. 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.

  19. Wow! I just made this pie for Thanksgiving tomorrow and it’s beautiful Sally! Of course it tastes wonderful too. I wanted to let your readers know that it was successful without the cream of tartar. This recipe calls for a ‘soft’ meringue which means it is folded into a cake or a filling as opposed to a ‘hard’ meringue that is piped into cookies or onto a pie and then baked. Soft meringues don’t need the acid of cream of tartar but acceptable substitutions are salt, lemon juice, or white vinegar when required. Don’t miss out on this pie if you don’t have the cream of tartar! Thanks for giving me a dessert to be proud of Sally!

  20. Can I use this mousse to layer my chocolate mousse cake which I will cover with fondant?

    1. Yum! I can’t see why not.

  21. Can I make this in a 9 inch spring form with the crust spread just at the bottom? Wondering it the mousse will hold up once I free it from the pan?

    1. Hi Haley! The mousse sets in the refrigerator, so you should be ok. It will be a little sticky though. For best results, I recommend following the recipe.

  22. Sally, I was wondering if I could possibly not bake the Oreo crust? Our oven isn’t working at the moment (isn’t that the worst!) and so I have to make something completely no-bake. If this crust won’t work out, do you have any other suggestions for a no-bake Oreo crust? Thanks! I appreciate your advice!

    1. You can skip baking the Oreo crust, but make sure that the Oreos are very powdery so they soak up the butter and the whole thing sets in the refrigerator. 🙂 Let me know how it turns out!

      1. Sally, this pie is amazing! The crust held up fine, even though I didn’t bake it. I just put it int he freezer while I prepared the mousse, and it was perfect! And the mousse is so light and delicious! And I learnt a new technique while making this: making swiss meringue! I was tentative and nervous at first, but once the whole process was completed without a problem, I realized just how simple and easy it really is! Like pie crust; you convinced me just how easy it is to make pie crust at home, and now I would never buy it from the store! The one problem we had with the pie is that the cookie layer in the middle of the two mousse layers made the slice separate when we tried to successfully transfer the slices from the pie dish. So next time I think I will either skip the middle layer of cookie crumbs, or maybe try and press the down into the mousse layer. Otherwise, the taste was outstanding, and I will definitely be making this again!

  23. Hi Sally,
    I made this for my submission to March 2019 baking challenge and Pi- day 😉 – posted my photo in your FB baking group. Thanks all your tips and tricks – I found the whole process stress-free despite the various elements and techniques and felt I accomplished quite a bit by the end! I halved the recipe and used my deep dish 6” Crate and Barrel ceramic pie dish – the amount was just right though next time I will lightly grease my pie dish as some of my baked Oreo crust stuck but that’s just my experience not a reflection on your recipe. It tastes amazing and scrumptious and my friends felt it would be decadent and asking for “just a sliver” but then found it was perfectly balanced and asked for another small slice – winning! Thank you!

  24. Made this today. Went down very well. Thank you. Really delicious.
    I did however add the egg yolks to the chocolate mix to make it richer and also because I couldn’t think what else to do with them.

  25. The recipe was a little time consuming but the steps are all simple and the pie comes together beautifully. Light, fluffy, chocolate deliciousness. Everyone loved this pie. I served with fresh raspberries on the side. ♥️

  26. Hi! Sounds delicious!
    Is there anyway to make mini versions of this pie? Like in a muffin tin, similar to the key lime pie ones that are Amazing!


    1. I can’t see why not! If doing so, use a muffin pan. Pre-bake the mini crusts prior to filling. Definitely use cupcake liners, too!

  27. HI Sally !
    Well you did it again ! You came up with the best recipe for chocolate mousse ! So delicious and so easy ! Not enough exclamation marks to match my enthusiasm. I made this for my daughter’s birthday – so I can’t wait to see her reaction . Thanks for sharing another great recipe

    1. I hope she LOVES it!

  28. Is it possible to make this pie with a regular electric hand beater without the whisk attachment?

    1. Absolutely!

  29. Hi Sally, I can’t wait to make this pie for Christmas. I just have a quick question… when you say to crush the Oreo, are you including the cream filling or just the cookie part? In the past when I’ve included the cream filling, I’ve had oil separate from it and make the crust less desirable, so I just wanted to double check before I make it. Thank you!!

    1. Hi Beth! Yes, the entire cookie– cream included.

  30. Fantastic for my daughter who can’t have gluten so I subbed some gluten free sandwich cookies and did everything the same. This will be a great Christmas dessert for tomorrow. This was my first time using egg whites to make a meringue and it was flawless! Took a bit off time for the additions of ingredients but overall an easy recipe. We will definitely keep this one handy for the future. Thank you!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally