Easy Chocolate Mousse Pie

Ingredients

• 2 Tbsp salted butter, diced into 4 pieces
• 1 cup semi-sweet chocolate chips
• 1/2 cup bittersweet chocolate chips
• 2 cups mini marshmallows
• 1/3 cup milk
• 1 tsp vanilla extract
• 1 3/4 cups heavy whipping cream
• 1 store-bought Oreo pie crust
• 1 cup heavy whipping cream
• 2 Tbsp granulated sugar
• Chocolate shavings, for garnish

Directions

1. Combine the butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips, and marshmallows in a large saucepan. Set it over low heat and stir the mixture the whole time, until both the chocolate and the marshmallows are melted. The marshmallows will need some patience, so stay with it.
2. Take the pan off the heat, mix in the vanilla, and transfer the chocolate mixture to a large mixing bowl. Leave it to cool for about 45 – 60 minutes, until it is roughly room temperature.
3. Beat 1 3/4 cups heavy cream, using a chilled bowl if you can, until the cream holds very firm peaks. Gently fold the whipped cream into the cooled chocolate mixture.
4. Spoon the chocolate filling into the Oreo crust and smooth it out evenly. If you prefer a lower pie, save a little of the mousse and chill it in cups for later. Refrigerate the pie for 3 hours.
5. To make the topping, beat the remaining 1 cup cream with the sugar, ideally in a cold bowl, with an electric hand mixer until the cream stands in firm peaks.
6. Cover the pie with the whipped topping, add the chocolate garnish, and slice. Store the pie in the refrigerator.
7. For a lighter milk chocolate version, use 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips instead of the darker chocolate combination. For chocolate shavings, drag a vegetable peeler along the side of a chocolate bar.