Sky High Chocolate Mousse Pie Recipe

Introduction

Sky High Chocolate Mousse Pie is a decadent dessert featuring layers of rich chocolate, creamy peanut butter hazelnut, and a crunchy Oreo crust. Perfect for chocolate lovers, this pie combines smooth textures with intense flavors for an impressive treat.

Ingredients

• 30 Oreo Chocolate Sandwich Cookies
• 4 tbsp butter, melted
• 1 cup milk chocolate chips
• 2 tsp unsweetened cocoa powder (divided)
• 3/4 cup full-fat plain Greek yogurt
• 1/2 cup white sugar (divided)
• 1 tsp vanilla extract (divided)
• 1/2 cup hot water
• 1 cup Peanut Butter & Co. Milk Chocolatey Hazelnut Spread
• 2 cups heavy cream, very cold (plus 1 cup reserved for top layer)
• 3 tbsp powdered sugar
• 6 oz softened cream cheese

Instructions

1. Step 1: Lightly grease the bottom of an 8-inch springform pan. In a blender or food processor, blend the Oreo cookies until finely crushed. Mix in the melted butter, then press the mixture evenly into the bottom of the pan.
2. Step 2: For the bottom layer, melt 1 cup milk chocolate chips in a microwave-safe bowl in 15-second bursts, stirring in between, until smooth and creamy. Set aside and let cool for 10-15 minutes to avoid seizing.
3. Step 3: In a separate bowl, stir together 2 tsp cocoa powder, Greek yogurt, 1/4 cup white sugar, and 1 tsp vanilla extract until smooth. Add the melted chocolate and mix until completely combined. Pour this mixture over the crust and place in the freezer while preparing the next layer.
4. Step 4: For the middle layer, beat 2 cups cold heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla until stiff peaks form. In another bowl, melt 1/2 cup milk chocolate chips in the microwave as before, then let cool for 10-15 minutes.
5. Step 5: Whisk 1/4 cup cocoa powder with 1/2 cup hot water until smooth and cool. Stir the Peanut Butter & Co. Milk Chocolatey Hazelnut Spread into the cooled melted chocolate, then combine with the cocoa mixture. Beat with a hand mixer until smooth and creamy.
6. Step 6: Gently fold the whipped cream into the chocolate-peanut butter mixture until fully combined. Pour over the bottom layer in the pan and smooth with a spatula.
7. Step 7: For the top layer, mix the remaining 1 cup cold heavy cream, softened cream cheese, and 1/4 cup white sugar in a stand mixer until smooth and creamy. Spread evenly over the middle layer and smooth the surface.
8. Step 8: Cover the pie tightly and freeze for 4-6 hours to set completely.
9. Step 9: Optional: Use a vegetable peeler to shave chocolate bars into curls and decorate the top of the pie before serving.

Tips & Variations

• Use full-fat Greek yogurt for a creamier bottom layer and better flavor.
• Allow melted chocolate to cool before mixing to prevent grainy texture.
• Substitute hazelnut spread with peanut butter or almond butter for a different nutty taste.
• To make it nut-free, omit the hazelnut spread and add extra chocolate chips or a drizzle of caramel.
• For easier slicing, let the pie thaw at room temperature for 10-15 minutes before serving.

Storage

Store the Sky High Chocolate Mousse Pie covered in the freezer for up to 1 week. When ready to serve, transfer it to the refrigerator for about 30 minutes to soften slightly for easier slicing. Leftovers can be kept refrigerated for 2-3 days but are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers for a different texture and flavor.

Do I need a springform pan to make this pie?

While a springform pan is recommended for easy removal of the pie, you can also use a pie dish. Just be careful when removing or serving.

Sky High Chocolate Mousse Pie Recipe

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★★★★★

4.5 from 121 reviews

• Author: Harry
• Total Time: 5 hours (including freezing time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Sky High Chocolate Mousse Pie is a decadent layered dessert featuring a crunchy Oreo crust, a rich milk chocolate and Greek yogurt bottom layer, a creamy peanut butter chocolate mousse middle layer, and a smooth cream cheese whipped topping. This no-bake pie is frozen to create a light yet indulgent treat perfect for chocolate lovers.

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Ingredients

Scale 1x2x3x

Crust:

• 30 Oreo Chocolate Sandwich Cookies
• 4 tbsp butter, melted

Bottom Layer:

• 1 cup milk chocolate chips
• 2 tsp unsweetened cocoa powder
• 3/4 cup full-fat plain Greek yogurt
• 1/2 cup white sugar
• 1 tsp vanilla extract

Middle Layer:

• 1/4 cup unsweetened cocoa powder
• 1/2 cup hot water
• 1/2 cup milk chocolate chips
• 1 cup Peanut Butter & Co. Milk Chocolatey Hazelnut Spread
• 2 cups heavy cream, very cold (1 cup reserved for top layer)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Top Layer:

• 1/2 cup white sugar
• 6 oz softened cream cheese
• 1 cup heavy cream, very cold (reserved from middle layer)

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Instructions

1. Prepare Crust: Lightly grease the bottom of an 8-inch springform pan. In a blender or food processor, blend the Oreo cookies until finely crushed. Mix in the melted butter and press the mixture firmly into the bottom of the pan to form the crust.
2. Make Bottom Layer Chocolate: Melt 1 cup milk chocolate chips in a microwave-safe bowl in 15-second bursts, stirring in between until smooth and creamy. Let cool for 10-15 minutes to prevent seizing.
3. Mix Bottom Layer Ingredients: In a separate bowl, combine 2 tsp unsweetened cocoa powder, 3/4 cup full-fat Greek yogurt, 1/2 cup white sugar, and 1 tsp vanilla extract, stirring until smooth. Add the cooled melted chocolate and mix until fully combined.
4. Assemble Bottom Layer: Pour this mixture over the Oreo crust in the pan. Place the pan in the freezer while preparing the next layer.
5. Prepare Middle Layer Whipped Cream: Using a stand mixer, beat 2 cups heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
6. Melt Middle Layer Chocolate: Melt 1/2 cup milk chocolate chips in the microwave in 15-second bursts, stirring until smooth and creamy. Allow to cool 10-15 minutes.
7. Mix Cocoa and Water: In the same bowl used for the bottom layer, whisk 1/4 cup unsweetened cocoa powder with 1/2 cup hot water until smooth and cooled.
8. Combine Middle Layer Ingredients: Add the cooled melted chocolate and 1 cup Peanut Butter & Co. Milk Chocolatey Hazelnut Spread to the cocoa mixture. Beat with a hand mixer until creamy and smooth.
9. Fold in Whipped Cream: Gently stir the whipped heavy cream into the chocolate peanut butter mixture until completely combined.
10. Assemble Middle Layer: Pour the mousse evenly over the bottom layer in the pan and smooth the top. Return to freezer.
11. Prepare Top Layer: In the stand mixer bowl, mix the remaining 1 cup cold heavy cream, 6 oz softened cream cheese, and 1/2 cup white sugar. Beat until smooth and creamy.
12. Assemble Top Layer: Pour this cream cheese whipped topping evenly over the middle layer and smooth with a spatula.
13. Freeze Pie: Cover the pie tightly and freeze for 4-6 hours until fully set.
14. Optional Decoration: To decorate, use a vegetable peeler on a chocolate bar to create chocolate curls and sprinkle on top before serving.

Notes

• Allow melted chocolate to cool before mixing with other ingredients to prevent seizing and grainy texture.
• Be sure to use full-fat Greek yogurt for the best creamy consistency in the bottom layer.
• Heavy cream should be very cold to whip properly and achieve stiff peaks.
• Freezing the pie for at least 4 hours is essential for proper setting and texture.
• You can substitute Peanut Butter & Co. Milk Chocolatey Hazelnut Spread with any milk chocolate hazelnut spread or peanut butter chocolate blend.
• Use an 8-inch springform pan for easy removal of the pie layers.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: chocolate mousse pie, layered pie, no-bake dessert, Oreo crust, peanut butter chocolate mousse, Greek yogurt dessert, creamy chocolate pie