|Decadent Chocolate Mousse Pie|
I needed a dessert for the dinner I was hosting to celebrate my sister in law’s birthday and Mother’s Day tonight. My sister in law loves chocolate, and I remembered a Marie Callender’s Chocolate Silk Pie that my husband is always raving about when we see it in the grocery store, so I set out to replicate it and the result was a creamy, delicious, and decadent chocolate mousse pie with a crisp cookie crust and sweet whipped cream and chocolate shavings on the top. It was delicious.
12 oz semi-sweet chocolate chips (milk or dark chocolate)
1/4 tsp salt
1-1/2 cups miniature marshmallows
1 tsp pure vanilla extract
3-3/4 cups HEAVY whipping cream – divided
1/4 cup white sugar
Oreo cookie crust:
1-1/2 cups Oreo cookies, finely crushed (blender)
3 TBS butter, melted
PREHEAT oven to 350 degrees.
To make the crust, combine the crushed cookies and melted butter together in a bowl and mix well. Spray the pie plate with vegetable oil and using your fingers, press mixture into the bottom of your pie plate. Bake for 5 minutes and cool completely before filling.
For the filling:
Combine the chocolate, vanilla and salt in a blender or food processor.
In a saucepan add 1 cup of the heavy whipping cream; bring to a slow boil. SLOWLY add the processed chocolate mixture and marshmallows; whisking until it is melted and smooth. Pour this in a large bowl and cool to room temperature.
Beat 2 cups of the heavy whipping cream and sugar in a bowl until it forms high peaks. Fold this into the cooled chocolate mixture. Chill for a minimum of 6 hours; overnight is best.
Before serving, beat the remaining 3/4 cup of cream until it forms high peaks. Spoon over the pie however you wish. You could spread it over the pie, or pipe it around the edges. Whatever looks prettiest to you. This is a great gluten free dessert, if you use gluten free chocolate cookies for the crust.
Garnish with chocolate sauce drizzled on the plate, shaved chocolate on top or fresh raspberries.
This is heaven on a fork, trust me.