Chocolate Mousse Pie Decadent Double Chocolate Heaven

Instructions:

1. Make the Chocolate Crust: Combine dry ingredients in a food processor or bowl. Cut in the butter until crumbly. Gradually add ice water until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill.
2. Roll and Bake the Crust: Roll out the chilled dough and fit it into the pie plate. Crimp the edges. Prick the bottom with a fork and blind bake (cover with parchment paper and baking weights or dried beans) until lightly golden. Remove weights and bake until golden brown. Let cool completely.
3. Prepare the Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate and let sit for a minute. Stir until smooth. Stir in butter.
4. Assemble the Ganache Layer: Pour the ganache into the cooled pie crust and spread evenly. Refrigerate to set.
5. Make the Chocolate Mousse: Melt chocolate in a double boiler or heatproof bowl over simmering water.
6. Whip the Egg Yolks: In a separate bowl, whisk egg yolks and sugar until pale and thick.
7. Combine Chocolate and Yolks: Gradually whisk melted chocolate into the yolk mixture.
8. Whip the Egg Whites: In a clean bowl, beat egg whites until stiff peaks form.
9. Whip the Cream: In another clean bowl, whip heavy cream until stiff peaks form.
10. Fold Everything Together: Gently fold the whipped egg whites into the chocolate mixture, then gently fold in the whipped cream.
11. Assemble the Mousse Layer: Spoon the mousse over the ganache layer in the pie crust. Spread evenly.
12. Chill: Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely, creating the perfect chocolate mousse pie.