Description
It’s all about the layers with this No-Bake Oreo Chocolate Mousse Pie. The thick Oreo crust is filled with a quick chocolate mousse, followed by a layer of easy Oreo mousse and topped off with more chocolate and whipped cream.
Ingredients
- For the crust
- 2 pkgs Oreo Cookies (14.03 oz), divided
- 8 tablespoons unsalted butter
- For the chocolate layer
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 5 ounces chocolate chips
- 1 cup plus 2 tablespoons heavy whipping cream, divided
- 3 tablespoons powdered sugar
- 4 ounces cream cheese, softened
- For the Oreo mousse layer
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 1 ¼ cup heavy whipping cream
- ¼ cup powdered sugar
- 10 Oreo cookies
- For the topping
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons hot fudge sauce
- 5 Oreo cookies
Instructions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind one full package of Oreos cookies into a fine crumbs using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- For the chocolate layer: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, combine chocolate chips and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
- Stir the liquid gelatin into the melted chocolate and set it aside to cool.
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
- Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese, scraping down the bowl as needed.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
- For the Oreo mousse layer: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
- Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
- In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the chocolate layer and spread evenly.
- Refrigerate the pie for 3 to 4 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
- For the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the boarders of the pie with whipped cream using a large open star tip.
- Heat the hot fudge according to the instructions on the jar. Drizzle over the top of the pie.
- Smash the Oreos cookies and sprinkle them over the top of the pie. Slice and serve!
- This pie must stay refrigerated.