Oreo Mousse Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) removable-bottom or springform pie pan. Place 2 cups chocolate sandwich cookies in a food processor and pulse until very fine crumbs form. Alternatively, place cookies in a sealed bag and crush with a rolling pin.

Combine the cookie crumbs, 6 tbs melted butter and 1 tsp granulated sugar in a bowl. Mix until the texture resembles wet sand and holds together when pressed between fingers.

Press the crumb mixture evenly into the bottom and slightly up the sides of the prepared pan, forming a compact crust. Use the bottom of a measuring cup to press firmly and smooth the surface.

Bake crust 8–10 minutes until set. Remove from oven and cool completely on a wire rack. Once cool, refrigerate while preparing the filling to help it firm.

Melt chocolate

Place 6 oz chopped semisweet chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between, until mostly melted. Stir in 1 tbs warm heavy cream to smooth and glossy consistency. Alternatively, melt over a double boiler. Let the chocolate cool slightly (about 5 minutes) but not set.

Prepare cream cheese base

In a large bowl, beat 8 oz room-temperature cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract until smooth and lump-free, about 2–3 minutes with an electric mixer on medium speed.

Mix melted chocolate into the cream cheese mixture until fully incorporated and uniform in color. Scrape sides of the bowl to ensure even mixing.

Whip cream

Using a clean chilled bowl and whisk or mixer, whip 1.5 cups cold heavy whipping cream on medium-high speed until soft to medium peaks form (peaks should hold but fold over slightly). Be careful not to overbeat to avoid graininess.

Fold a quarter of the whipped cream into the chocolate–cream cheese mixture gently to lighten it. Then fold in the remaining whipped cream in two additions, using a rubber spatula and folding motion to keep the mousse airy. Fold in 1/2 cup finely chopped Oreo crumbs evenly, leaving small streaks of crumbs for texture.

Spoon the mousse into the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove any large air pockets.

Cover the pie with plastic wrap and refrigerate at least 4 hours, preferably overnight, until the mousse is set and sliceable.

Make whipped topping

About 15–30 minutes before serving, chill a medium bowl and beaters. Pour 1 cup cold heavy whipping cream into the chilled bowl with 2 tbs powdered sugar and 1/2 tsp vanilla. Whip on medium-high speed until stiff peaks form.

Spread or pipe the whipped cream over the set mousse evenly. Arrange reserved halved Oreos or sprinkle crushed Oreos on top. Finish with 2 tbs chocolate shavings or curls if using.

Keep the pie refrigerated until ready to serve. For clean slices, run a sharp knife under hot water, dry it, and slice between servings.