Easy Chocolate Mousse Pie

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2 Tbsp (28g) salted butter, diced into 4 pieces
1 cup (6 oz) semi-sweet chocolate chips*
1/2 cup (3 oz) bittersweet chocolate chips (or another 1/2 cup semi-sweet if you don’t want it quite as rich)
2 cups (104g) mini marshmallows
1/3 cup (80ml) milk (whole or 2%)
1 tsp vanilla extract
1 3/4 cups (415ml) heavy whipping cream
1 (6 oz) store-bought chocolate cookie crust or Oreo pie crust

Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.
Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).
Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature).
Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture.
Pour chocolate mixture into Oreo crust and spread into an even layer (if you don’t want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).
Chill in refrigerator 3 hours.
For the topping, whip remaining 1 cup cream with sugar (preferably in a cold mixing bowl) using an electric hand mixer until stiff peaks form.
Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator.
*I’ve also made this successfully with 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips for more of a milk chocolate flavor vs. the regular dark chocolate flavor it has.
**To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

Preheat oven to 350 degrees.
Finely crush 24 Oreos (regular NOT doublestuff) and mix with 4 Tbsp melted unsalted butter in a bowl.
Press into a 9-inch pie plate (along bottom and sides).
Bake 8 – 10 minutes. Let cool completely before using.

Easy Chocolate Mousse Pie#