Sky High Chocolate Mousse Pie Video

While it may look like a skyscraper of complicated steps, this sky high chocolate mousse pie only requires a few. Everything is made completely from scratch, but you’ll be happy to know none of that work is fussy. It just takes a little patience and I encourage you to read through the recipe before starting. I include lots of step photos and a video tutorial for recipe success. Let’s get started!

There Are 3 Parts to Chocolate Mousse Pie

An Oreo cookie crust is the perfect chocolatey base for our chocolate mousse pie. It’s the same exact crust we use for cookies & cream pie, mocha chocolate pudding pie, and caramel turtle brownie pie. Made from Oreos crushed into crumbs and melted butter, this crust comes together easily. Make sure to use the whole Oreo when crushing them—both the chocolate cookies and the cream center. The cream center adds a delicious sweetness and also helps keep the crust together. Bake the crust so it stays sturdy and intact. Let it cool completely before topping with chocolate mousse. To save time, make the crust the night before. Or stick the crust in the freezer to cool down in a flash!

Chocolate Mousse

There are 3 parts to chocolate mousse: chocolate (of course!), a marshmallow meringue, and whipped cream. Let’s review each component.

Chocolate: When I tested this recipe for the first time, I used semi-sweet chocolate and found the mousse to be overly sweet. Reducing the sugar isn’t an option as it’s needed for the meringue, so unsweetened chocolate is the easy answer. Test recipe #2 with unsweetened chocolate was much better! Melt the chocolate with some butter and set aside. (I have an entire blog post dedicated to baking with chocolate if you’re interested.) Marshmallow Meringue: We combine a sweet whipped meringue that’s also known as homemade marshmallow creme with the melted chocolate. Whipped Cream: To add volume and a delightful texture, fold in whipped cream.

These 3 items make the chocolate mousse. If you skip the pie and just eat the mousse, I totally will not judge. It’s light-as-air and remarkable with nothing more than a spoon. This is the meringue. ↑ This is folding the meringue into the melted chocolate. ↓ This is adding the whipped cream to make chocolate mousse. ↓ Dome that chocolate mousse so that it’s sky high in the center of the pie. This is easy and requires zero skill or special tools—you just need a rubber spatula to spread it around and shape into a mound. Don’t forget to layer in some extra Oreo crumbs!

Whipped Cream

You’ll make two batches of whipped cream. One batch to fold into the mousse—simply whipped heavy cream—and one sweetened batch that we use as the third and final layer of today’s chocolate mousse pie. I use my favorite whipped cream recipe for the topping—made with a little sugar and vanilla for extra flavor. I like to keep the whipped cream topping on the softer side. Spread it all over the top! Check out this towering beauty! It’s mega creamy with a satisfying Oreo crunch. Add some chocolate curls, chocolate sprinkles, more Oreo crumbs, or even fresh raspberries or raspberry sauce to really jazz things up. Place the pie in the refrigerator for a few hours to chill before digging in. My #1 success tip? Read through the recipe in full before beginning.