Chocolate Mousse Pie Recipe

Make the Crust - Gather the ingredients.

Make the Crust - Position a rack in the center of the oven and heat to 375 F. Lightly spray an 8-inch pie dish with cooking spray.

Make the Crust - In a food processor, combine the crushed cookies and sugar; pulse a few times to combine. With the food processor running on low, slowly add the melted butter until the mixture comes together.

Make the Crust - Transfer the cookie mixture to the prepared pie dish. Press the mixture evenly in the bottom of the dish and up the sides.

Make the Crust - Bake until set, about 12 minutes. Set aside while you make the mousse filling.

Make the Filling - Gather the filling ingredients.

Make the Filling - Separate the egg yolks from the whites. In a large bowl whisk the egg yolks and sugar until light and frothy, about 1 minute.

Make the Filling - Heat 3/4 cups of the cream in a small saucepan over medium heat until it begins to steam.

Make the Filling - Remove from the heat, add the chocolate, stirring until it's melted completely. Allow the mixture to cool slightly, about 3 minutes.

Make the Filling - Very slowly whisk the chocolate mixture into the egg yolk mixture until fully combined. Set aside to cool until room temperature, about 30 minutes.

Make the Filling - In another large bowl, beat the egg whites with an electric hand mixer on medium speed until stiff peaks form.

Make the Filling - Fold about 1/3 of the egg whites into the chocolate-egg yolk mixture with a silicone spatula—do not worry too much about losing any of the air from the egg whites.

Make the Filling - Fold the remaining egg whites into the chocolate-egg yolk mixture until only a few streaks remain (careful not to overmix).

Make the Filling - Using the bowl the egg whites were in, beat the remaining 1/4 cup cream on medium speed until stiff peaks form.

Make the Filling - Fold the whipped cream into the chocolate-egg yolk mixture until no streaks remain.

Make the Filling - Transfer the mousse to the baked pie crust, spreading into an even layer. Refrigerate for at least 6 hours, but overnight is best.

Top & Serve - Gather topping ingredients.

Top & Serve - When ready to serve, make the whipped cream. Beat the cream, sugar, and vanilla with an electric hand mixer on medium speed until soft peaks form.

Top & Serve - Top the pie with the whipped cream and chocolate shavings just before serving.