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The silky chocolate mousse is surrounded by a thick Oreo crust. Can you believe there was a time when I used to remove the filling from the Oreos for my cookie crust? Current self is asking past self “what the heck were you thinking?”. Don’t do that! You need the filling and all for the crust, it helps bind it together and it makes it thicker.
This no-bake pie is heavenly, and a little bit rich, but it’s everything you need on a warm summer night.
INGREDIENTS
For the pudding
- 2 large egg yolks, slightly beaten
- 3 tablespoons all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon espresso powder or ground coffee
- Dash of salt
- ¾ cup milk
- ¾ cup Kahlua
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate chips
- 1 cup heavy whipping cream
- ½ cup powdered sugar
For the crust:
- 1 package Oreo cookies (14.3 oz)
- 8 tablespoons (1 stick) unsalted butter
For the topping:
- ¾ cup heavy whipping cream
- 2-3 tablespoons powdered sugar
- hot fudge sauce for garnish
- mini chocolate chips for garnish
INSTRUCTIONS
For the pudding:
- Prepare all the ingredients prior to starting. Place the egg yolks in a separate bowl and set side.
- In a medium saucepan, add the flour, sugar, espresso powder and salt and whisk to combine.
- Next, add the milk, Kahlua, and vanilla extract to the saucepan.
- Heat the mixture over medium-low heat, whisking constantly.
- Once the mixture is warm (but not boiling) pour about ¼ cup of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
- Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
- Whisk the pudding until it starts to thicken, then add the chocolate chips and continue whisking until the pudding starts to bubble and become thicker.
- Strain the pudding through a fine sieve once or twice, rinsing the sieve in between.
- Pour the pudding into a medium bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
- Allow the pudding to cool on the counter for at least 1 hour before refrigerating. Refrigerate 2-3 hours until the pudding has cooled and is firm.
- Once cooled, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- To prepare the whipped 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 starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Slowly fold the prepared whipped cream into the cooled pudding until it’s completely mixed. Set aside and prepare the crust.
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 the cookies into a fine crumb 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 are 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.
- Pour the filling in the prepared crust, spreading evenly and refrigerate for at least 3-4 hours to allow the filling to reset.
For the topping:
- Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped 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 starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with hot fudge sauce and mini chocolate chips. This pie must stay refrigerated.
