Active Time

　　50 minutes

　　Total Time

　　55 minutes plus chilling

　　This chocolate mousse pie recipe feels special enough for a dinner party, and no one needs to know how simple it is to make. The two-ingredient chocolate cookie crust comes together in the food processor, and you’ll use the same device to jump-start the filling. If an Oreo cookie crust isn’t your thing, swap in a graham cracker crust and marshmallow whipped cream for a chocolate pie with s’mores vibes.

　　It pays to splurge for quality semisweet chocolate bars for the rich, chocolaty pie filling. Bittersweet chocolate or milk chocolate will skew the taste and texture of the chocolate mousse filling, as will chocolate chips, which often contain emulsifiers or additives. Note that the assembled chocolate mousse pie needs to be refrigerated for at least 6 hours (ideal if you want to get ahead on tonight’s final course). An electric mixer makes quick work of beating heavy whipping cream in two rounds, first to fold into the melted chocolate and again to make the pretty garnish—we suggest tiny dollops along the perimeter, but a fluffy pile of whipped cream right in the center is a worthy alternative. Sprinkle with dark chocolate shavings for texture and to amplify the chocolate flavor, or dust with powdered sugar for a snowy effect.

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What you’ll need

　　Chevron

　　Chevron

　　9” Springform Pan

　　$18 At Amazon

　　Food Processor

　　$300 At Amazon

　　Small Saucepan

　　$235 $120 At Amazon

　　Hand Mixer

　　$150 At Amazon

　　Silicone Spatula

　　$10 At Amazon

　　

Ingredients

8 servings

　　

Crust

21 chocolate sandwich cookies (such as Oreos)

　　¼ cup (½ stick) unsalted butter, cut into pieces, room temperature

　　

Filling and assembly

12 oz. semisweet chocolate, finely chopped

　　1 tsp. vanilla extract

　　Pinch of kosher salt

　　3¾ cups heavy cream, chilled, divided

　　¼ cup sugar

　　Chocolate shavings (optional)

　　

Crust

Step 1

Place a rack in lower third of oven; preheat to 350°. Butter a 9" springform pan with 2¾" sides. Finely grind 21 chocolate sandwich cookies (such as Oreos) in a food processor. Add ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature, and process until mixture is evenly moistened. Press mixture into bottom and up sides of prepared pan to form a thin crust. Bake 5 minutes. Transfer pan to rack and let pie crust cool completely.

　　

Filling and assembly

Step 2

Combine 12 oz. semisweet chocolate, finely chopped, 1 tsp. vanilla extract, and a pinch of kosher salt in food processor (no need to wipe it out). Bring 1 cup heavy cream just to a boil in a small heavy saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer chocolate mixture to a large bowl. Cool to room temperature, stirring occasionally.

　　

Step 3

Beat 2 cups heavy cream, chilled, and ¼ cup sugar in a large bowl until stiff peaks form. Fold into chocolate mixture. Pour mousse into cool prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

　　

Step 4

Beat remaining ¾ cup heavy cream, chilled, in a medium bowl to medium-firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream all around top of pie. Garnish with chocolate shavings (if using).

　　Photo by Travis Rainey, Food Styling by Stevie Stewart