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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas.
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3
Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups).
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4
(Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal.
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5
Using a rolling pin, smash into uniform fine crumbs.
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6
Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
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7
Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides.
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8
Bake until fragrant, about 10 to 15 minutes.
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9
Remove to a wire rack to cool completely before making the filling, about 40 minutes.
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10
Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
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11
Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl.
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12
(Place the remaining cream back in the refrigerator until ready to use.)
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13
Nest the bowl over the saucepan, making sure the bottom of the bowl isnt touching the water.
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14
Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream.
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15
Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
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16
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites wont whip properly).
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17
Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside.
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18
(Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
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19
Clean and dry the whisk attachment and mixer bowl.
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20
Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute.
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21
(Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
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22
Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream).
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23
Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix).
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24
Spoon the mousse into the cooled pie crust and smooth it into an even layer.
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25
Refrigerate uncovered until set, at least 2 hours.
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26
When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes.
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27
Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes.
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28
(Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.)
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29
Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
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30
To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.
