mousse pie

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

Sky High Chocolate Mousse Pie

Oreos,

(4 Tablespoons; 60 grams) unsalted butter, melted

Tablespoons (30 grams) unsalted butter

egg whites* (120 grams)

(200 grams) granulated sugar

cream of tartar*

(480 milliliters/g) heavy cream/heavy whipping cream

whole Oreos, crushed into crumbs (66 grams)

(240 milliliters/g) heavy cream/heavy whipping cream

sugar

vanilla extract

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!

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.

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.

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&#8211; you&#8217;ll make sweetened whipped cream in step 6.)

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.

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.

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.

I just made this and WOW!!! I am currently licking the bowls of mousse and whipped cream clean.. it’s that good. I had trouble crushing the oreos since I don’t have a good food processor in my college dorm! Nonetheless, it is absolutely divine.

Such a rich and decadent pie. Perfect for chocolate lovers. Will definitely make again.

We’ve been trying to duplicate a local pie bakery’s version of this pie.  This one delivered and everyone who taste tested it, family and friends, loved.  I enjoyed making it too.  The mousse is nice and rich, the crust adds crunch and contrast and the whipped cream on top is like my Grandma’s.

This was easy to make - and tastes rich and delicious. My ten year old son along with his ten year old friend made this with minimal help from parents. I think we probably could have cut the pie into 10 slices instead of 8.  Ultimately we loved this recipe and highly recommend it, especially for kids who love to bake!

I made this and it was so delicious but
I must have done something wrong with the crust. It was hard to cut through. Any advice?

NOT easy. REALLY fussy:
Separate the eggs, grind cookies, melt this, whip that, fold this with that, whip some more, melt some more, fold some more. More whipping!  BUT..it all resulted in total pie perfection. Standing ovation from my guests. My husband said it was so good you could get high on it. (Hence the name, is apropos.)
Thank you for the recipe.

Why on earth are you telling us to bake the cookie crumb crust for 18 minutes?  I followed the instructions without thinking it through and naturally it was burnt.  Other cookie crumb crust recipes range from 5-10 minutes at 350.

Made this for Christmas dessert for my guests. It was delicious! It was really rich and decadent. Do you think it could be made with a different chocolate to make it less "intense"? semisweet chocolate? Thanks!

Chocolate mousse is my husband's favorite dessert of all time, and I KNEW you would have a great recipe for it. I only had chocolate chips on hand today (Tollhouse Dark Chocolate Morsels) and it still worked really well!

Hi Sally. I made the sky high chocolate mousse pie for my GrandDaughter’s 14th Birthday and it was a big hit. My GrandDaughter and everyone in the family loved it. Thank you.
RajKittur
March 23, 2022

https://www.youtube.com/watch?v=gwjxZB0Yddw

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. 

Get the full recipe: https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/

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Sky High Chocolate Mousse Pie | Sally's Baking Addiction

Baileys Mousse Pie a fast &amp; easy No Bake Dessert. A creamy filling tops a chocolate wafer base, a Chantilly Cream brings it all together!

No Bake Baileys Mousse Pie

chocolate cookie crumbs

butter (melted)

all purpose flour

milk

whipping cream

gelatine

chocolate

powdered / icing sugar

Mix together the cookie crumbs and melted butter and press down in a lightly buttered 9 inch (23 cm) pie dish. Place in the refrigerator while you make the Mousse.

COOKIE BASE

In a medium pot whisk together the sugar and flour, place the pan on low/medium heat and slowly while whisking add the milk, continue whisking constantly until the mixture has become very thick. Cover with plastic and set aside to cool. 

Meanwhile whip the cream until stiff peaks form.

Once cool, whisk briskly to remove any lumps that may have occurred. Fold in the Baileys, then fold in the whipped cream.

BAILEYS MOUSSE

In a small pot mix the gelatine and&nbsp; whipping cream, let sit for 5 minutes. Then heat on medium / low and stir just until the gelatine dissolves, do not boil. Add a couple of tablespoons of the Baileys Mousse and stir to combine. Then fold into the remaining bowl of Baileys Mousse until combined.&nbsp;&nbsp;

Remove the crumb base from the fridge and pour the Baileys Mousse on top. Cover lightly with plastic and refrigerate 8 hours or overnight.

GELATINE MIXTURE

Just before serving beat the whole cream and powdered sugar, and decorate the set Mousse Pie*. Drizzle with melted chocolate if desired. Enjoy!

CHANTILLY CREAM

Love Baileys!! And then to add it to a dessert? Wow!! Super special. Will be making this recipe soon for a family gathering. All of your recipes look so good!

22 regular Oreo cookies (not Double-Stuf)

Tablespoons (71 grams) unsalted butter, melted

Tablespoons (28 grams) unsalted butter

optional: chocolate curls

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.

Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 20 seconds until completely melted. Set aside.

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.

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&#8217;ll make sweetened whipped cream in step 6.)

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.

Made this earlier today and wow! My husband couldn't believe it was all made from scratch. Said it was the best thing I've ever baked. I was a little nervous to make swiss meringue (pretty sure that's the style here) but instructions were so easy to follow. Thank you Sally!

I just finished making this dreamy pie and I’m SO nervous that the whipped cream topping is going to deflate by tomorrow when I serve it for Father’s Day. Should you really leave it uncovered in the fridge? Thanks!

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