A Chocolate Splurge

 

This pie is my offering for a Saturday Pie Bake Off I am participating in with a local group here. Will let you know how I fare after the event.  

Bailey's Bittersweet Chocolate Mousse Pie with Oreo Crust offers plenty of possibilities.  A decadent pie that took a lot of willpower to pass on a second slice. It was one of the easiest pies I've ever made. Lots of ways to customize your pie include: Oreo Cookie or graham cracker crust, semi-sweet or bittersweet chocolate chips, Amaretto or Bailey's Irish Cream, mint-flavored additions, and topping the pie with crushed cookie crumbs or sprinkles. A great addition to your baking, as it can be made a day before a get-together. Be sure to use a good quality chips e.g. Ghirardelli. Recipe adapted from cooks.com 

Bailey's Bittersweet Chocolate Mousse Pie with Oreo Crust

Cook's Notes: Ordinarily, I would make my own cookie crumb crust, but a prepared Keebler crust seemed like an easy way to go for this event.

Filling Ingredients:

• 1/4 cup sugar
• 2 tablespoons plus 1 teaspoon cornstarch
• 3/4 of one 10 oz. bag Bittersweet Chocolate Chips
• 1-1/2 cups milk (I used 2%)
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 3 tablespoons Baileys Irish Cream

Oreo Pie Crust Ingredients:

• 2 rows of cookies from a regular package of Oreo cookies
• 2-1/2 tablespoons melted butter

Directions:

• Use a food processor and crush cookies. Place the crumbs in a bowl and mix with the melted butter. Press crumbs into a glass pie pan and pat firmly into the dish.
• Chill in freezer.
• In a medium saucepan, combine 1/4 cup sugar, cornstarch, and chips. Gradually whisk milk into the chocolate mixture over medium heat until the mixture boils, stirring constantly. Boil 1 minute, add in Baileys. Whisk to mix and transfer the mixture to a large bowl. Cover with plastic wrap. Cool to room temperature.
• In a small bowl, whip cream, adding in confectioners sugar, beat until stiff.
• Fold whipped cream into the chocolate mixture. Spoon into prepared crust. Refrigerate for several hours to firm it up. 

The photo below is from another time when I made the pie with cookie crumbs on top.