Ingredients
Equipment
Method
- In a medium bowl, combine the finely crushed chocolate cookie crumbs, melted butter, and optional granulated sugar. Stir until the crumbs are evenly moistened, resembling wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass or measuring cup to ensure a compact, even layer. Place the prepared crust in the freezer for at least 15 minutes while you prepare the first filling layer.1 ½ cups chocolate cookie crumbs (like Oreos, about 20 cookies, finely crushed), 6 tablespoons unsalted butter, melted, 2 tablespoons granulated sugar
- Place the finely chopped bittersweet or semi-sweet chocolate in a heatproof bowl. Heat 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not let it boil. Pour the hot cream over the chopped chocolate, let it sit for 5 minutes to melt the chocolate, then whisk gently from the center outwards until the ganache is completely smooth and glossy. Let this ganache cool slightly at room temperature for about 10-15 minutes, stirring occasionally, until it's thickened but still pourable. Carefully pour this ganache into the chilled pie crust, spreading it evenly. Return the pie to the refrigerator to chill for at least 30 minutes, or until the ganache is firm to the touch.8 ounces bittersweet or semi-sweet chocolate, finely chopped, 1 cup heavy cream
- In a separate heatproof bowl, combine the finely chopped milk chocolate with a pinch of salt. Heat ¼ cup of the heavy cream in a small saucepan until simmering. Pour this hot cream over the milk chocolate and let it sit for 2 minutes. Whisk until smooth and glossy. Let this mixture cool to room temperature. In a clean, chilled bowl, whip the remaining ¾ cup of chilled heavy cream with the vanilla extract until medium peaks form. Gently fold about a third of the whipped cream into the cooled milk chocolate mixture to lighten it, then carefully fold in the remaining whipped cream until just combined, being careful not to overmix and deflate the mousse. Spoon this chocolate mousse mixture evenly over the firm ganache layer in the pie crust. Smooth the top with a spatula. Return the pie to the refrigerator and chill for at least 1 hour, or until the mousse layer is set.6 ounces milk chocolate, finely chopped, 1 cup heavy cream, chilled, 1 teaspoon vanilla extract, Pinch salt
- While the mousse layer chills, prepare the final topping. Place the finely chopped bittersweet or semi-sweet chocolate in a small heatproof bowl. Heat ¼ cup of heavy cream in a small saucepan until simmering. Pour the hot cream over the chocolate and let it sit for 2 minutes. Whisk until smooth and glossy. Stir in the softened unsalted butter until fully incorporated, creating a rich, glossy glaze. Let this glaze cool slightly at room temperature until it's just pourable – you don't want it too hot or it might melt the mousse layer.4 ounces bittersweet or semi-sweet chocolate, finely chopped, ¼ cup heavy cream, 1 tablespoon unsalted butter, softened
- Carefully pour the slightly cooled chocolate glaze over the set mousse layer, allowing it to gently drip down the sides if desired for a rustic look. Smooth the top lightly with an offset spatula. If you’re adding garnishes like chocolate shavings, do so at this stage while the glaze is still slightly tacky. Cover the pie loosely with plastic wrap, ensuring it doesn't touch the topping. Refrigerate the pie for at least 2-3 hours, or preferably overnight, to allow all the layers to fully set and the flavors to meld.chocolate shavings, whipped cream, fresh berries (raspberries or strawberries), cocoa powder
Notes
Leftover pie should be stored tightly covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. Freezing individual slices or the entire pie is also an option for up to 1 month.
