Chocolate Mousse Pie

Preheat your oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius. Next, take a generous amount of cooking spray and thoroughly coat the inside and bottom of a 9-inch round cake pan, ensuring it has 2.75 inches of height on each side.

Make the crust: In a medium-sized bowl, combine crushed cookies and softened butter until they are fully incorporated. Press the mixture evenly into the prepared cake pan, making sure it covers the entire surface.

Bake the crust in a preheated oven for 5 minutes, allowing it to set and become firm. Remove the crust from the oven and let it cool completely before moving on to the next step.

Make the filling: In a separate, larger bowl, combine 1 cup of heavy cream, chocolate chips, vanilla extract, and a pinch of salt. Place the bowl over a pot of simmering water, creating a double boiler effect. Heat the mixture gently, stirring occasionally, until the chocolate has fully melted and the mixture is smooth.

Remove the bowl from the heat source and pour the chocolate mixture into a separate, larger bowl. Allow it to cool down to room temperature, stirring occasionally, before proceeding.

Beat 2 cups of heavy cream in a second, larger bowl until it forms stiff peaks. Fold the whipped cream into the chocolate mixture until they are fully incorporated and well combined.

Pour the filling mixture into the cooled crust, making sure it covers the entire surface. Refrigerate the pie for at least 6 hours before topping and serving.

Make the topping: In a medium-sized bowl, use an electric mixer to beat chilled heavy cream and sugar until stiff peaks form. Pipe the whipped cream onto the top of the pie using a star tip, or simply spoon dollops onto each slice to serve.