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slice of chocolate mousse pie on a silver plate with a fork

Sky High Chocolate Mousse Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 22 reviews
  • 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

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

Chocolate Mousse Layer

  • two 4-ounce (113g) bars unsweetened chocolate, coarsely chopped (8 ounces/226g total)
  • 2 Tablespoons (28g) unsalted butter
  • 4 large egg whites* (120g)
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon cream of tartar*
  • 2 cups (480ml/g) heavy cream/heavy whipping cream
  • 6 whole Oreos, crushed into crumbs (66g)

Whipped Cream

  • 1 cup (240ml/g) heavy cream/heavy whipping cream
  • 1 Tablespoon (13g) granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • optional: chocolate curls or shavings for topping*

Instructions

  1. Make the crust: Preheat oven to 350°F (177°C). In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large 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 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 egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Whisking constantly, cook the egg mixture until the sugar is dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer. Transfer the mixture to the mixing bowl of your stand 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 (affiliate links): Electric Mixer (Handheld or Stand)Glass Mixing Bowls | WhiskSaucepan | 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 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. Carefully place curls on top of whipped cream, if desired. So easy. Chocolate sprinkles, fresh raspberries, or more Oreo crumbs work just as well!
  7. Adapted from Bon Appetit.