Chocolate Mousse Pie

Ingredients:

For the Pie Crust: (9")

* 2cups Oreo Crumbs 

* 1/3cup + 2tbsp Unsalted Butter, melted 

* 2tbsp Brown Sugar 

Note: if you don't want to bake the pie crust, you can buy a ready made pie crust, which makes this recipe a no-bake dessert. 

For the Chocolate Mousse:

* 1cup Semi-Sweet Chocolate Chips 

* 1/2cup Dark Chocolate, chopped into small pieces

* 2tbsp Salted Butter, diced into small pieces

* 2cups Marshmellows (mini or regular size)

* 1/3cup Milk 

* 1tsp Vanilla Extract 

* 1 + 3/4cup Whipping Cream 

* 2tbsp Confectioners Sugar 

For the Whipped Topping:

* 1 + 1/2cups Whipping Cream 

* 3tbsp Confectioners Sugar 

* 1/2tsp Vanilla Extract 

For Garnishing:

* 2tbsp Cocoa Powder for dusting 

* Chocolate Curls or Shavings to sprinkle on top 

Directions:

1. Using a heavy bottomed large saucepan combine the two kinds of chocolate, marshmellows, milk, and butter, over medium- low heat. Stir well until every thing melts - butter, marshmellows (will take a little longer than the rest, but keep stirring and it will melt gradually). Keep heat even (if it feels like it is beginning to boil, reduce heat, until everything melts). 

2. Once everything has melted, remove the pan from the heat and add in the vanilla extract, and stir well to combine. Transfer to a large bowl, and leave to cool, until it reaches room temperature. It will take about 1 hour to cool. 

3. Combine the melted butter, oreo crumbs and sugar in a bowl, and mix well using a fork, untill the crumbs are well coated, and become more granular. Preheat oven to 350degrees. Using a 9" pie plate (or you could use a smaller pie plate/ increase baking time by 2 minutes if the pie plate is smaller), grease the pie plate. Transfer the oreo crumb mixture to the pie plate and evenly press in using the back of a spoon or the bottom of a measuring cup. Ensure you have the crust pressed into the sides of the pie plate as well (not just the bottom). Bake at 350degrees for 10-13 minutes. Leave on a wire rack to cool once out of the oven. 

Note: the crust must be fully cooled prior to transferring the mousse to it.  

4. Once you feel the chocolate mixture has reached room temperature, in the bowl of a stand mixer with whisk attachment, whip the whipping cream adding in confectioners sugar, and vanilla gradually, until stiff peaks form. Fold the whipped cream into the cooled chocolate, gently, in 2-3 batches. 

5. Once the Oreo pie crust has cooled, and the Chocolate Mousse is ready, transfer the mousse to the pie crust. Use a spatula to spread it out evenly. Be gentle as you don't want the mousse to lose its light, fluffy texture. Chill in refrigerator for 3-4 hours. 

6. Around the 3 and 1/2hour mark, whip the topping by adding the whipping cream and confectioners sugar and vanilla to the bowl of a stand mixer with whisk attachment and whipping until stiff peaks form. Transfer the whipped cream to the pie plate, taking care to gently spread the whipped topping over the chocolate mousse. Leave to chill in refrigerator for another 1-2 hours, minimum. 

7. When ready to serve, add the cocoa powder and chocolate shavings over the pie. If you use a pie plate that has a bottom that can be removed from the sides, remove the pie now and transfer it to a serving platter. Enjoy!

On   @sugarathome  &@sugarandspiceathome