Chocolate Mousse Pie Tower Recipe

Crust:

1. 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.

2. Bake for 18 minutes. Allow cooling completely.

Chocolate Mousse Layer:

1. Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 15 seconds until completely melted. Set aside.

2. Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water.

3. Whisk constantly until sugar is dissolved for about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment.

4. Beat on high speed for 5 to 6 minutes until soft, glossy peaks form. Gently fold the mixture into the chocolate.

Whipped Cream Layer:

1. 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.

2. Gently fold whipped cream into the chocolate/egg white mixture. Careful not to overmix.

3. Spread ½ of the mousse into cooled pie crust. Top with Oreo crumbs.

4. 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:

1. 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.

2. Remove pie from the refrigerator and spread whipped cream on top—once again keeping that dome shape in the center.

3. 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.