Sky High Chocolate Mousse Pie

Hi bakers, I'm Sally, and if you're a chocolate lover, this is the dessert that you've been waiting for. It's a loved recipe on my website, and I also published it in my cookbook, Sally's Baking 101. This towering sky-high chocolate mousse pie features a chocolatey cookie crumb crust, rich chocolate mousse layered with a ribbon of Oreo crumbs, and a billowing cloud of fresh whipped cream. This recipe has quite a few steps, but I'll demonstrate each one so you can feel confident making it in your own kitchen. Let's get started. Start by pulsing Oreos into fine crumbs, cream filling and all. Pour in some melted butter and stir, then press the crumbs into a nine-inch pie dish to make the crust. Bake the crust at 350 degrees Fahrenheit for just 10 minutes, then set it aside to cool completely. Next, turn your attention to making the chocolate mousse. Melt chopped unsweetened chocolate with a little bit of butter, stirring until smooth. Set the melted chocolate aside to cool slightly. Now you'll make a meringue. In a heat-safe bowl or the upper pot of a double boiler, whisk together egg whites, sugar, and cream of tartar over simmering water. Keep whisking until the sugar is dissolved and the mixture reaches 160 degrees Fahrenheit. Transfer the egg white mixture to a mixing bowl and whip on high speed until you get soft, glossy peaks, about five to six minutes. Gently fold in your melted chocolate until smooth and combined. In another mixing bowl, whip cold, heavy cream until stiff peaks form, about three to four minutes. Now gently fold the whipped cream into your chocolate mixture. It will seem like a lot at first, just keep folding and eventually it will combine to make a fluffy, airy mousse. Now it's time to assemble the pie. Spread half the mousse into your cooled crust. Sprinkle crushed Oreos over this first layer of mousse. Top with the rest of the mousse, piling it high in the center to make a dome shape. Place the pie in the refrigerator while you make the whipped topping. Turn back to your mixer and whip cold, heavy cream with a bit of sugar and vanilla extract until soft peaks form, about three minutes. Spread the whipped cream over the pie, keeping that dome shape. Refrigerate the pie for at least four hours before slicing and serving. Thank you so much for watching. I hope you feel inspired to try a new baking recipe today. Head over to my website for the full written recipe and all of my success tips. You can also ask a question right there on the recipe page and my team and I will be happy to answer. Thank you.