Me oh my, how I do love pie. And chocolate isn’t bad either 😉 This pie is a light and airy combination of chocolate mousse and whipped cream sitting high atop a crunchy Oreo crust. It is a truly delightful and easy pie to make!
- Crust
- 25 Oreo cookies (less than 1 package)
- 4 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- Chocolate Mousse
- 8 oz. semi-sweet chocolate squares
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (add a little more if you like your whipped cream extra sweet)
- 1/2 teaspoon vanilla (use clear if you want the whipped topping to maintain a pure white color)
- Extra chocolate for shaving over the top
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a food processor, pulse together the Oreo cookies, sugar, and butter until the ingredients clump together. (Alternatively, you could crush the Oreo cookies by hand and then stir together with the sugar and butter)
- Press the Oreo crust into a 9″ pie pan. Bake in preheated oven for 15-18 minutes. Remove from oven and allow to cool while you prepare your chocolate mousse.
- Melt the chocolate and butter together in a microwave-safe bowl in 15-second intervals, stirring in between, until melted and smooth. Stir in the vanilla and set aside while you whip your cream.
- In another bowl using a hand mixer, whip together the cream and sugar until stiff peaks form, this takes a few minutes.
- Carefully fold the whipped cream into the melted chocolate until combined.
- Smooth the chocolate mousse into your cooled crust. Refrigerate for 1 hour.
- As the pie is finishing chilling, prepare your whipped topping. Whip all of the topping ingredients together with a hand mixer until soft-medium peaks form.
- Top the chilled pie with your whipped cream and shave or grate a little extra chocolate over the top to decorate. Chill your pie for at least 3 hours (I like to chill it overnight) before slicing and enjoying! Store pie in refrigerator, gently covered with plastic wrap.
In the bowl of a food processor, pulse the Oreo cookies, sugar, and softened butter together until the large chunks are gone.
The crust is ready for the pan!
Press the crust into a 9″ pie plate and bake at 350 degrees for 15-18 minutes. Remove from oven to cool while you prepare the chocolate mousse.
While the crust cools, prepare the filling. Melt the chocolate and butter in a microwave safe bowl, in 15-second intervals until fully melted.
Stir in the vanilla.
In another bowl, whip the cream and sugar with a hand mixer until stiff peaks form.
Ready to fold together.
Gently fold the whipped cream and melted chocolate together until combined.
Ready to fill the cooled crust.
Once the pie is filled, refrigerate for about an hour.
When the pie is finished chilling, whip the cream, powdered sugar, and vanilla together until soft/medium peaks form.
Beautiful!
Spread the whipped cream over your pie.
Shave a little extra chocolate over the top. Chill the pie for a few hours or overnight before slicing and serving. Enjoy!
