Holiday Chocolate Mousse Pie

ingredients

Oreo Crust

18 whole Oreos,
1/4 cup unsalted butter, melted

Chocolate Mousse Layer

8 oz unsweetened chocolate
2 tbsp unsalted butter
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
2 cups heavy cream
6 whole oreos, crushed to crumbs

Whipped Cream

1 cup heavy cream
1 tbsp granulated sugar
1/2 tsp vanilla extract

instructions

Make the crust. Preheat oven to 350F. C https://bakeorbreak.com/2017/06/how-to-make-a-cookie-crumb-crust/
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Make the chocolate mousse layer: Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 15 seconds until completely melted. Set aside.
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Make the meringue for the mousse layer: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5-6 minutes until soft, glossy peaks form. Gently fold mixture into the chocolate. Wash the mixer bowl and whisk attachment clean.
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Make the whipped cream for the mousse layer: 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 4-5 minutes. Gently fold whipped cream into the chocolate/egg white mixture. Do not overmix; it will deflate the mousse. (No need to wash or wipe the bowl/whisk attachment clean– you’ll make sweetened whipped cream in step 6.)
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Spread 1/2 of the mousse into cooled pie crust. Top with Oreo crumbs. (The 6 whole Oreos crushed into crumbs!) 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.
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Make the whipped cream topping: 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. You want the peaks to be somewhat soft so the whipped cream spreads nicely on the mousse. Remove pie from the refrigerator and spread whipped cream on top—once again keeping that dome shape in the center.