PREPARATION

Put a stainless steel mixing bowl and wire whip into the freezer to chill. Later these cold kitchen tools will be used to make homemade whipped cream.

MAKE THE OREO COOKIE CRUST

1. Add the Oreo cookies and melted butter to the bowl of a food processor. Pulse until the cookies are reduced to fine crumbs.
2. With a spatula, transfer the cookie crumb mixture to a 9- or 10-inch pie dish. Spread the mixture evenly on the bottom and sides of the pie dish. Press down firmly with your spatula to compact the Oreo cookie crust.
3. Bake the crust for 10 minutes at 350 degrees. Remove the pie dish from the oven and allow the Oreo cookie crust to cool completely before adding the filling.

MAKE THE WHIPPED CREAM

1. Remove the stainless steel bowl and wire whip from the freezer.
2. Add 4 cups heavy whipping cream, powdered sugar and vanilla to the mixing bowl.
3. Starting with a low speed, begin whisking the ingredients. Gradually increase the speed higher and higher. Whip until soft peaks begin to form. This usually takes about three minutes or so. Keep a close eye on the bowl as it’s important to not over whip the mixture. If it’s over whipped your homemade whipping cream will fall flat.
4. Keep half the whipped cream in the mixing bowl. Transfer the other half to a different bowl.
5. Refrigerate both bowls of whipped cream.

MAKE THE CHOCOLATE MOUSSE

1. Put the chopped semi-sweet chocolate into the bowl of a food processor. Pulse until the chocolate has been reduced to powder. Add the cocoa, melted butter, vanilla, pinch of salt and granulated sugar to the food processor. Pulse until all the ingredients are combined and the mixture resembles coarse meal.
2. In a small heavy saucepan with a spout, heat one cup of heavy whipping cream over medium-low heat. Gently stir with a heat-safe silicone spatula until very small bubbles appear on the surface. Immediately remove the pan from heat. Do not bring the cream to a full boil.
3. Add the cream to the food processor. Pulse until the cream is completely incorporated AND the chocolate has melted. The result will be a thick, rich, dark, chocolate fudge. Allow the mixture to sit and cool down completely to room temperature. This is very important!
4. Once the chocolate mixture is no longer warm, pull out the large mixing bowl from the refrigerator. This mixing bowl has just one half of the whipped cream you created above. With a spatula, transfer the chocolate mixture from the bowl of the food processor to the mixing bowl with the whipped cream. Gently fold the chocolate mixture into the whipped cream. Do not over mix. It’s perfectly fine for the chocolate mousse to have visible bits of chocolate and streaks.
5. With a spatula, transfer the chocolate mousse to the Oreo pie crust. Gently spread the mousse within the crust so that it gradually heightens and peaks in the very middle.
6. Grab the remaining bowl of whipped cream from the refrigerator. With a clean spatula gently spread the whipped cream over the top of the chocolate mousse pie. Optional garnish: Sprinkle finely-chopped semi-sweet chocolate on top of the whipped cream.
7. Refrigerate the chocolate mousse pie for 5-6 hours, or overnight.