This pie is all about the layers—an easy chocolate cookie crust, a silky-smooth chocolate mousse that’s light but indulgent, and a generous topping of freshly whipped cream. It’s no-bake (except for the crust if you make it from scratch) and can be made in advance, making it great for entertaining. Despite its impressive height and appearance, the recipe is surprisingly approachable and doesn’t require fancy tools or techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cookie crumbs (such as Oreo or chocolate wafer cookies)
Unsalted butter (melted, for the crust)
Semi-sweet or bittersweet chocolate
Heavy cream
Egg yolks
Granulated sugar
Vanilla extract
Salt
Whipped cream (for topping)
Optional: Chocolate curls or shavings for garnish
Directions
Preheat oven to 350°F (175°C) if baking your crust.
In a bowl, mix chocolate cookie crumbs with melted butter until well combined.
Press mixture into a 9-inch deep-dish pie plate to form a crust. Bake for 8–10 minutes (or chill for 30 minutes if making a no-bake crust). Let cool completely.
In a heatproof bowl over a pot of simmering water (double boiler), melt the chocolate, stirring until smooth. Remove from heat and let cool slightly.
In a small saucepan, heat ½ cup heavy cream until just steaming. In a separate bowl, whisk together the egg yolks and sugar until pale.
Slowly pour the warm cream into the egg mixture while whisking, then return mixture to the saucepan. Cook over low heat, stirring constantly, until slightly thickened (about 3–5 minutes).
Remove from heat and stir in the melted chocolate, vanilla, and salt. Let cool to room temperature.
In a large bowl, whip the remaining heavy cream to stiff peaks.
Fold the whipped cream into the cooled chocolate mixture in batches until fully incorporated and mousse is light and fluffy.
Spoon the mousse into the cooled crust, mounding it high. Chill for at least 4 hours or overnight until fully set.
Before serving, top with whipped cream and garnish with chocolate curls or shavings, if desired.
Servings and timing
This recipe serves 8–10. Prep time: 30 minutes Cook time (for crust and custard): 10–15 minutes Chill time: 4 hours or overnight Total time: Approximately 5 hours (including chilling)
Variations
Add espresso: Mix in a teaspoon of espresso powder with the melted chocolate for a mocha flavor.
Mint twist: Add a few drops of peppermint extract to the mousse for a chocolate-mint version.
Boozy version: Add a splash of Irish cream, dark rum, or chocolate liqueur to the chocolate mixture.
Different crust: Try a graham cracker crust or use chocolate graham crackers for a twist.
Topped with ganache: Drizzle chocolate ganache over the whipped cream for an extra indulgent finish.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. It can be made a day in advance, making it ideal for events. To freeze, wrap the pie tightly (without whipped topping) and freeze for up to 1 month. Thaw in the refrigerator overnight before adding the topping. Do not microwave—this dessert should always be served cold.
FAQs
Can I use milk chocolate instead of semi-sweet?
Yes, but milk chocolate will make the pie sweeter and less rich. Adjust sugar slightly if needed.
Is it safe to use raw eggs?
This recipe uses a cooked custard base, so the eggs are gently cooked and safe to eat. Use pasteurized eggs if you’re concerned.
Can I make this pie without baking?
Yes, skip baking the crust and chill it instead. It will be slightly more delicate but still holds together well.
Can I use store-bought whipped topping?
Yes, but for best flavor and texture, homemade whipped cream is recommended.
Why is my mousse too soft?
Make sure the whipped cream is whipped to stiff peaks and the chocolate mixture is fully cooled before folding. Chill thoroughly to help it firm up.
Can I add gelatin to make the mousse firmer?
Yes, you can bloom 1 teaspoon of unflavored gelatin in cold water, melt it, and mix it into the chocolate base before folding in whipped cream.
How do I make chocolate curls for garnish?
Use a vegetable peeler to shave a bar of chocolate at room temperature. You can also melt and spread chocolate on a baking sheet, chill slightly, and scrape curls with a spatula.
Can I make individual mousse pies?
Yes, divide the crust and filling into individual ramekins or mini tart shells for personal-sized desserts.
Can I use a different crust?
Definitely. Graham cracker, shortbread, or even pretzel crusts work well with this mousse filling.
How long does it need to chill?
At least 4 hours is needed for the mousse to set, but overnight chilling gives the best texture and flavor.
Conclusion
Sky-High Chocolate Mousse Pie is a show-stopping dessert with layers of indulgent flavor and a light, airy texture that keeps each bite from feeling too heavy. Whether you’re celebrating a special occasion or just want to treat yourself, this pie delivers richness, elegance, and a whole lot of chocolate satisfaction. Make it ahead, top it generously with whipped cream, and get ready to impress.
Sky-High Chocolate Mousse Pie is a rich, elegant dessert with a chocolate cookie crust, a towering layer of light and creamy chocolate mousse, and a fluffy whipped cream topping. Perfect for special occasions, this no-bake pie is indulgent yet airy and sure to impress.
Author:Catherine
Prep Time:30 minutes
Cook Time:10–15 minutes
Total Time:5 hours (including chilling)
Yield:8–10 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups chocolate cookie crumbs (e.g., Oreo or chocolate wafers)
6 tablespoons unsalted butter, melted
8 oz semi-sweet or bittersweet chocolate, chopped
2 1/2 cups heavy cream, divided
3 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups whipped cream (for topping)
Optional: Chocolate curls or shavings for garnish
Instructions
Preheat oven to 350°F (175°C) if baking the crust.
Mix chocolate cookie crumbs and melted butter until combined. Press into a 9-inch deep-dish pie plate to form a crust.
Bake crust for 8–10 minutes or chill for 30 minutes for a no-bake version. Let cool completely.
In a double boiler, melt chocolate until smooth. Remove from heat and let cool slightly.
In a small saucepan, heat 1/2 cup heavy cream until steaming. In a bowl, whisk egg yolks and sugar until pale.
Gradually whisk warm cream into yolks, then return to saucepan and cook over low heat, stirring until slightly thickened (3–5 minutes).
Remove from heat and stir in melted chocolate, vanilla, and salt. Let cool to room temperature.
Whip remaining 2 cups heavy cream to stiff peaks in a large bowl.
Fold whipped cream into the cooled chocolate mixture in batches until fully incorporated and mousse is light and fluffy.
Spoon mousse into the cooled crust, mounding high. Chill for at least 4 hours or overnight.
Top with whipped cream before serving and garnish with chocolate curls or shavings if desired.
Notes
Use espresso powder, mint extract, or liqueurs for flavor variations.Ensure chocolate mixture is fully cooled before folding in whipped cream.For a firmer mousse, bloom 1 tsp gelatin in cold water and add to the warm custard mixture.Store without topping if freezing, then add whipped cream before serving.Garnish with chocolate curls, mini chips, or cocoa powder for presentation.
