Chocolate mousse pie recipe

Crust: 22 reg oreos (don’t use double stuf) (249g)

5 tablespoons unsalted butter, melted (71g)

Chocolate mousse filling: 8oz unsweetened chocolate finely chopped (226g). 2 tablespoons unsalted butter (28g)

4 egg whites (120g)

1 cup granulated sugar (200g)

1/4 teaspoon cream of tartar

2 cups heavy cream, cold (480g/ml)

6 oreos crushed into crumbs.

Topping: classic whipped cream (recipe follows)

Instructions:

Make crust: preheat oven to 350°F (177°C) in a food processor or blender, pulse the whole cookies including filling into fine crumbs. Transfer to a medium bowl and stir in the melted butter. The mixture should be thick and quite wet. Pour the crumb mixture into a 9-inch pie dish and press in evenly to form crust. Bake for 10 minutes. Cool completely. Make the chocolate mousse filling: melt the chocolate with the butter set aside to cool slightly. Set up a double boiler (if you don’t have a double boiler, use a reg small pot for the water and a heat safe bowl for the top). Top the upper pot or bowl, add the egg whites, sugar, and cream of tartar. Position the pot or bowl over but not touching the simmering water below. Whisking constantly cook the egg white mixture until the sugar has dissolved and the mixture reaches 160°F (71°C) on an instant read thermometer. Transfer the egg white mixture to a large heat safe bowl or bowl of a stand mixer fitted with whisk. Beat on high speed until soft, glossy peaks form 5-6 minutes. Gently fold the melted chocolate into the whipped egg white mixture until combined. In another bowl, whip the cream on medium high speed until medium to stiff peaks form 3-4 minutes. Gently fold the whipped cream into the chocolate mixture. Using a small offset spatula, spread half the mousse into cooled pie crust. Sprinkle crushed cookie crumbs evenly over top. Top with remaining chocolate mousse, mounding it in center to create a dome shape. Make the classic whipped cream: 1 cup heavy cream, cold (240g/ml)

2 tablespoons granulated or powdered sugar

1/2 teaspoon vanilla extract

In a large bowl using a handheld or stand mixer fitted with whisk. Whip the heavy cream, sugar, and vanilla on medium high speed until medium peaks form, about 3 minutes. Use immediately or store covered tightly in fridge for up to 24hrs

Spread the whipped cream mixture on top. Refrigerate pie uncovered for atleast 4 hrs. Let it sit room temp for 10 minutes before slicing and serving. Store covered tightly in fridge for up to 4 days