No Fuss Chocolate Mousse Pie Recipe

How to make it

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• Crush oreos (heavy duty plastic bag and a rolling pin works great), add melted butter and stir till very well combined
• Press into the bottom and sides of a pie pan
• Refrigerate while you make filling
• In a double boiler melt chocolate slowly
• While chocolate is melting pour all but 3/4 cups of the whipping cream into a large bowl and beat until its firm and peaks. Set aside.
• Stir chocolate with a rubber spatula till completely smooth. Drizzle the cream into the chocolate and stir until glossy and fully incorporated.
• Continue stirring and scrape all the chocolate mixture into the bowl with the whippping cream. Gently fold the two mixtures together and once combined pour into the oreo pie shell.
• Cool in fridge for at least an hour or till firm.
• This recipe works really great with Chocolove Dark Chocolate with Raspberries (2 big bars) or Dagoba Xocolate (2 bars + 2 squares of Bakers chocolate) I'm sure other flavors would work just fine too, The texture of this very closely resembles mousse - unless your chocolate sets as soon as it hits the cream - to prevent this always add the 3/4 cups of cream to the chocolate and combine till very smooth. Then fold.
• Ok, enough said - enjoy.