Sky High Chocolate Mousse Pie

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. In a food processor, blend 22 Oreos, filling included, into fine crumbs. Put them in a bowl, add the 5 tablespoons (71 g) melted butter and stir well. Press the mixture into an ungreased 9-inch pie dish, up the sides too.
3. Bake the crust for 10 minutes, then cool it completely on a rack.
4. In a large heatproof bowl, melt the chopped chocolate with the 2 tablespoons (28 g) butter in the microwave, stirring every 20 seconds until smooth. Set aside.
5. Set a heatproof bowl over a pan of simmering water, without the bowl touching the water. Whisk the egg whites, 1 cup (200 g) sugar and cream of tartar until the sugar dissolves and the mixture reaches 160°F (71°C).
6. Beat the warm egg white mixture on high speed until soft, glossy peaks form, about 5–6 minutes.
7. Gently fold the melted chocolate into the egg whites until combined. Clean the mixer bowl and whisk.
8. Whip the 2 cups (480 ml) cold heavy cream on medium-high speed until medium-to-stiff peaks form, about 3–4 minutes. Gently fold it into the chocolate mixture without overmixing.
9. Spread half the mousse in the cooled crust, sprinkle the 6 crushed Oreos (68 g) over it, then top with the rest of the mousse, mounding it into a dome.
10. Refrigerate the pie while you make the topping.
11. Whip the 1 cup (240 ml) cold heavy cream with the 2 tablespoons sugar and the ½ teaspoon vanilla on medium-high speed until medium peaks form, about 3 minutes.
12. Spread the whipped cream over the dome, keeping its shape, and top with chocolate curls or shavings if you like.
13. Refrigerate uncovered for at least 4 hours or up to 1 day. Let it stand at room temperature for 10 minutes before slicing. Leftovers keep covered in the fridge for up to 4 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggCreamHeavy creamChocolateOreo