Name: Chocolate Mousse Pie Tower Recipe
Prep time: 40 min
Cook time: 18 min
Yield: 10
Ingredients: For Oreo Crust:; 18 oreos; ¼ cup unsalted butter; For Chocolate Mousse Layer:; 8 oz unsweetened chocolate; 2 tbsp unsalted butter; 4 large egg whites; 1 cup granulated sugar; ¼ tsp cream of tartar; 2 cups whipping cream; 6 oreos; For Whipped Cream:; 1 cup whipping cream; 1 tbsp granulated sugar; ½ tsp pure vanilla extract

How To Make Chocolate Mousse Pie Tower

Enjoy a chocolate mousse pie that is a towering combination of crunchy cookie crust, smooth chocolate mousse, and whipped cream. It’s a must-try dessert.

Preparation: 40 minutes

Cooking: 18 minutes

Total: 58 minutes

Serves:

Ingredients

For Oreo Crust:

18Oreos,whole, crushed into crumbs
¼cupunsalted butter,4 tbsp (60g), melted

For Chocolate Mousse Layer:

8ozunsweetened chocolate,2bars, , coarsely chopped
2tbspunsalted butter,30g
4large egg whites
1cupgranulated sugar,200g
¼tspcream of tartar
2cupswhipping cream,(480ml) heavy cream/heavy
6Oreos,whole, crushed into crumbs

For Whipped Cream:

1cupwhipping cream,(280ml) heavy cream/heavy
1tbspgranulated sugar,13g
½tsppure vanilla extract

Instructions

Crust:

Preheat oven to 350 degrees F. 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 cooling completely.

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.
Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water.
Whisk constantly until sugar is dissolved for about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment.
Beat on high speed for 5 to 6 minutes until soft, glossy peaks form. Gently fold the mixture into the chocolate.

Whipped Cream 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 to 5 minutes.
Gently fold whipped cream into the chocolate/egg white mixture. Careful not to overmix.
Spread ½ of the mousse into cooled pie crust. Top with Oreo 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.
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.