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Sky High Chocolate Mousse Pie Recipe

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4.3 from 147 reviews

  • Author: Sky
  • Total Time: 5 hours 40 minutes
  • Yield: Serves 8-10
  • Diet: Vegetarian

Description

Indulge in the luscious layers of this Sky High Chocolate Mousse Pie featuring a crunchy Oreo crust, rich chocolate mousse, and a cloud of sweetened whipped cream topping. Perfect for special occasions or anytime you crave an impressive chocolate dessert, this recipe from Sally’s Baking 101 offers a delightful texture contrast and decadent flavor in a stunning pie presentation.

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 Topping

  • 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). Pulse 22 Oreos in a food processor until fine crumbs form. Mix the crumbs with melted butter until wet and press them firmly into an ungreased 9-inch pie dish, covering the bottom and sides. Bake for 10 minutes, then cool completely on a rack.
  2. Prepare the chocolate: Microwave chopped chocolate and butter together in short intervals, stirring every 20 seconds until fully melted. Set aside.
  3. Make the meringue: Combine egg whites, sugar, and cream of tartar in a heat-proof bowl over simmering water (double boiler). Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C). Transfer to mixer bowl and beat until soft, glossy peaks form (about 5–6 minutes).
  4. Combine chocolate with meringue: Gently fold the melted chocolate into the meringue until fully incorporated. Clean the mixer bowl and whisk attachment.
  5. Whip cream for mousse: Whip 2 cups of heavy cream on medium-high speed until medium-to-stiff peaks form (3–4 minutes). Gently fold the whipped cream into the chocolate-meringue mixture without overmixing to retain airiness.
  6. Assemble mousse layer: Spread half of the mousse evenly in the cooled crust. Sprinkle crushed Oreo crumbs over the mousse. Top with the remaining mousse, shaping a dome in the center. Refrigerate while preparing whipped cream topping.
  7. Make whipped cream topping: Whip 1 cup heavy cream with sugar and vanilla on medium-high speed until medium peaks form (about 3 minutes). Spread gently over the chilled mousse dome.
  8. Final chill and serve: Garnish with chocolate shavings if desired. 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. Store leftovers covered in the refrigerator for up to 4 days.

Notes

  • Use regular Oreos for the crust, not Double Stuf, for best texture and flavor.
  • Ensure heavy cream is cold before whipping to achieve optimal volume.
  • Do not overmix when folding whipped cream into the chocolate mixture to keep the mousse light and airy.
  • Cooking the egg whites over simmering water helps dissolve sugar and stabilize the meringue.
  • Allow pie to rest at room temperature briefly before serving to enhance flavor and texture.
  • Optional chocolate curls or shavings add an elegant decorative touch.
  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American

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