Description
A decadent cream pie made with an Oreo cookie crust, chocolate mousse layer in the middle, and topped with an espresso-infused whipped cream.
Ingredients
Scale
- 1 teaspoon cold unsalted butter
- 3 cups Oreo cookie crumbs (about ¾ of a 15.5 ounce package)
- ¼ cup unsalted butter, melted
- ¼ cup unsalted butter
- ¼ cup sugar
- 2 large eggs
- 2 tablespoons heavy cream
- 8 ounces semisweet chocolate chips, melted
- 1 teaspoon vanilla
- 6 tablespoons sugar
- 1 ½ tablespoons cornstarch
- 2 large egg yolks
- 1 ½ cups whole milk, divided
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 6 tablespoons ground espresso beans (or 2 tablespoons instant espresso powder)
- 1 cup heavy cream
Instructions
- Preheat the oven to 350 degrees.
- Butter a 9-inch deep dish pie plate with the cold butter. In a food processor, pulverize the Oreos into crumbs. Pour crumbs into a mixing bowl and add the melted butter, stirring until fully combined. Pour the crumbs and butter mixture into the pie plate and press to evenly spread the crumbs across the bottom and up the sides. Press firmly in place. Bake for 10 minutes. Remove from the oven, let cool and refrigerate.
- In a mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs and mix until just blended. Add in the cream, cooled melted chocolate, and vanilla and mix until smooth. Pour into the chilled pie crust and chill for one hour.
- In a small bowl, whisk together the sugar and cornstarch and set aside. In a second small bowl, whisk together the egg yolks and ¼ cup of the milk. Set aside. In a third small bowl, combine the gelatin and water and stir until the gelatin fully dissolves.
- In a small saucepan, combine the remaining 1 ¼ cups milk and the espresso. Heat over medium-high heat until small bubbles form around the edges of the milk—do not allow to boil. Strain if using espresso beans; if using instant espresso, no straining is necessary.
- Whisk the sugar and cornstarch mixture into the hot milk mixture. Temper the egg mixture with a few tablespoons of the milk mixture at a time; then add it to the rest of the milk mixture. Cook on medium heat until it thickens slightly (about 2-3 minutes). Add the gelatin mixture and stir until fully dissolved.
- Remove from heat and pour into a bowl. Place this bowl over a larger bowl of ice water and stir constantly to cool. Keep stirring every few minutes.
- In a large bowl, whip the heavy cream until stiff peaks form. Fold the espresso cream and whipped cream together until incorporated. Refrigerate for about 30 minutes until cold.
- Pour the espresso cream mixture over the mousse in the prepared pie crust and chill for 2 hours to set before serving. Can be refrigerated overnight.
Notes
- For a stronger coffee flavor, use more espresso.
- Keep the pie refrigerated until serving.
- This pie can be made a day in advance.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 704
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 42.5 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 77.3 g
- Fiber: 3 g
- Protein: 9.3 g
- Cholesterol: 150 mg