NO-BAKE OREO CHOCOLATE MOUSSE PIE
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.
Provided by Julianne Dell
Time 4h30m
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
BRIA'S NO-BAKE OREO MOUSSE PIE
This is the recipe that my nephews request for their birthday every year, and it never lasts long. What's really sinful about it is how absurdly easy it is to make! I know there's a boxed oreo pie out there, but it's NOTHING compared to this pie. Prep time does not include sitting overnight. Don't skip out on the refrigerating overnight, though- it's worth it! This is one of my favorite recipes. Make sure to buy the "Whipped cream cheese" It makes a BIG difference!
Provided by MrsBritt
Categories Pie
Time 15m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine cream cheese and instant pudding with beater until smooth.
- Add powdered sugar, hersheys, and milk, mix.
- Fold in whipped topping.
- Add oreo cookie crumbs and mix well.
- Pour into pie shells.
- Refrigerate overnight but at LEAST 6 hours.
- Use hershey's syrup in a crosswise motion to decorate top of pie.
Nutrition Facts : Calories 428.2, Fat 27.4, SaturatedFat 10.8, Cholesterol 40.4, Sodium 436.1, Carbohydrate 42.3, Fiber 1.2, Sugar 21.7, Protein 5.6
NO BAKE CHOCOLATE MOUSSE PIE
Light, fluffy No Bake Chocolate Mousse Pie is the dessert for summer! So addicting you can enjoy this one all year long, too.
Provided by Kellie
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- For the crust:
- In a medium bowl, stir together the cookie crumbs and butter until moistened. Press the mixture evenly into a 9 inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
- Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.
- For the chocolate mousse filling:
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
- Allow the chocolate to melt slowly, about 9 to 10 minutes.
- Remove from the heat and stir until smooth keep at room temperature until needed.
- Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
- Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
- Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
- Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream.
- Fold all together gently but thoroughly.
- Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.
- For the whipped topping:
- In a medium bowl, beat the confectioners' sugar and cream together with an electric mixer until stiff peaks form.
- Spread the whipped cream over the top of the pie.
- Garnish with chocolate shavings, if desired.
- Chill for 30 minutes or overnight.
- Slice with a sharp knife warmed in hot water to make slicing easier.
Nutrition Facts : ServingSize 1 g, Calories 735 kcal, Carbohydrate 54 g, Protein 7 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 123 mg, Sodium 333 mg, Fiber 4 g, Sugar 31 g
OREO® PIE
This a chocolate dreamer's paradise! It's a rich, wonderful recipe, and super easy to make!
Provided by chocolate dreamer
Categories Desserts Pies No-Bake Pie Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
- Refrigerate pudding mixture until semi-set, about 10 minutes.
- Spread pudding mixture into the baked pie crust; top with whipped topping.
Nutrition Facts : Calories 597.9 calories, Carbohydrate 81.9 g, Cholesterol 9.8 mg, Fat 26.9 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 11.5 g, Sodium 803.3 mg, Sugar 50.9 g
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