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slice of sky high chocolate mousse pie.

Sky High Chocolate Mousse Pie

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  • 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! This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.

Ingredients

Oreo Crust

  • 22 regular Oreo cookies (not Double Stuf)
  • 5 Tablespoons (71g) unsalted butter, melted

Chocolate Mousse Layer

  • 8 ounces (226g) unsweetened chocolate, finely chopped (two 4-ounce bars)
  • 2 Tablespoons (28g) unsalted butter
  • 4 large egg whites* (120g)
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon cream of tartar*
  • 2 cups (480g/ml) heavy cream, cold
  • 6 whole Oreos, crushed into crumbs (68g)

Whipped Cream

  • 1 cup (240g/ml) heavy cream, cold
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • optional: chocolate curls or shavings for topping*

Instructions

  1. Make the crust: Preheat the oven to 350°F (177°C). In a food processor or blender, pulse 22 Oreos (including the cream filling) into fine crumbs. Pour the crumbs into a medium bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes, and then place on a cooling rack to cool completely.
  2. Make the chocolate mousse layer: Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 20 seconds until completely melted. Set aside.
  3. Make the meringue for the mousse layer: Place the egg whites, sugar, and cream of tartar in a heat-proof bowl or the upper pot of a double boiler. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. Whisking constantly, cook the egg white mixture until the sugar has dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer.
  4. Transfer the mixture to a heat-safe bowl (if using a hand mixer) or the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until soft, glossy peaks form, about 5–6 minutes. See photo above for a visual. Gently fold the melted chocolate into the egg white mixture until combined. Wash the mixer bowl and whisk attachment clean.
  5. Make the whipped cream for the mousse layer: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until medium-to-stiff peaks form, about 3–4 minutes. Gently fold whipped cream into the chocolate mixture. It may seem like a lot of whipped cream, but just keep folding and it will eventually come together. Do not over-mix; it will deflate the mousse. (No need to wash or wipe the bowl/whisk attachment clean—you’ll make sweetened whipped cream in step 7.)
  6. Using a small offset spatula, spread half of the mousse in the cooled pie crust. Sprinkle the crushed cookie crumbs evenly over the top. Top with the remaining chocolate mousse, mounding it in the center to create a dome shape. Place the pie in the refrigerator while you prepare the sweetened whipped cream topping.
  7. Make the whipped cream topping: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, about 3 minutes. You want the peaks to be somewhat soft so the whipped cream spreads nicely on the mousse. 
  8. Remove the pie from the refrigerator and spread the whipped cream on top—keeping that dome shape in the center. Top with chocolate shavings, if using. Refrigerate the pie, uncovered, for at least 4 hours or up to 1 day. Let it sit at room temperature for 10 minutes before slicing and serving. Store leftover pie, covered, in the refrigerator for up to 4 days.

Notes

  1. Make Ahead Instructions: Since this pie needs to chill for several hours or overnight, it’s perfect for making a day or two ahead of time. Carefully cover it if refrigerating for longer than 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 (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Saucepan | 9-inch Glass Pie Dish | Food Processor (for Oreo crust)
  3. Pie Crust: Feeling ambitious? Try a traditional pie crust instead and follow the instructions in this How to Blind Bake Pie Crust post. Baked pie crust/shell must cool completely before adding the chocolate mousse 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 or instant-read 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, or you can run a vegetable peeler down the long side of a Hershey’s milk chocolate bar. Chocolate sprinkles, mini chocolate chips, fresh raspberries, or more Oreo crumbs work just as well!
  7. Adapted from Bon Appetit.

Find it online: https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/