Chocolate Creme Pie

Want to make something decadent this holiday season for the family? Boy, do I have a recipe for you. I found this recipe in Saveur Magazine. I am not going to lie, it is not fast or easy, but anyone can do it, with a little patience. Definitely let this sit up for a couple hours after you make it. It only gets better with time. Also, give yourself a good twenty four hours if you can, but this pie is better if left to sit in the fridge overnight before adding your whipped topping to finish it off.

Chocolate Crème Pie – Makes one  9″ pie chocolate-creme-pie-too

Crust – Oreo Cookie Pie crust ( or make your own as I did below with 24 Oreo cookie and a 1/4 C melted butter), 2/3 C heavy cream and 6 oz. bittersweet chocolate chips.

Filling – 6 oz. bittersweet chocolate chips, 1 1/2 C whipping cream and 1/2 tsp. vanilla

Topping- 1 C whipping cream, 1/2 C powdered sugar and milk chocolate shavings (optional)

Use an Oreo cookie crust or make your own by pulsing 24 Oreo cookies (filling included) in a food processor to get them really fine. Pour cookie crumbs into a bowl with the melted butter and stir until they are moist. Spray a 9″ pie pan and dump cookie crumbs in pan. With your fingers move the crust around and gently pat it in the pan until it goes around and up the sides. Chill for 30 minutes.

After the crust has chilled, in a saucepan, bring 2/3 C cream to a simmer. Place 6oz. of bittersweet chocolate chips in the simmering pan and then gently whisk until smooth. Pour filling over the bottom of the Oreo crust and freeze for 20 minutes.

While the crust is freezing, put a metal or glass bowl in the freezer and starting working on the filling. Use a double boiler and heat 6oz. of bittersweet chocolate chips with 1/2 C whipping cream until the chocolate is melted, stirring often. Let this mixture cool until room temp. Grab your chilled bowl from the freezer and whip 1 C of whipping cream, 1/2 tsp. of vanilla and your cooled chocolate mixture until soft peaks form. Spread this chocolate mouse over the truffle filling in the pie crust. Refrigerate at least four hours, but best if left overnight.

Just before serving, whip 1 C of whipping cream and 1/2 C powdered sugar until stiff peaks form. Spread the whipped cream over the top of the chocolate mouse. Garnish with milk chocolate shavings, sever and enjoy!