No Bake Chocolate Mousse Pie

Ingredients

• 2 cups (290 grams) oreo cookie crumbs cookies (about 20 cookies)
• 3 tablespoons (35 grams) unsalted butter, melted
• 1/4 tsp salt
• 1 cup (227 grams) heavy cream, with at least 35% fat content
• 4 ounces (113.5 grams) softened cream cheese
• 8 ounces (1 1/3 cup/ 226g) milk chocolate chips or chopped milk chocolate bar
• 2/3 cup (151 grams) half and half
• Pinch of salt (up to 1/4 teaspoon)
• 1 cup (227 grams) heavy whipping cream
• 2 tablespoons (14 grams) powdered sugar (confectioners sugar)
• 2 teaspoons (9 grams) pure vanilla extract
• A chocolate bar for making chocolate shavings - optional; for decoration

Instructions

1. 1

   Mix the Oreo cookie crumbs, melted butter, and...: Mix the Oreo cookie crumbs, melted butter, and salt in a bowl until all the crumbs are moistened. Use your fingers to press the crumbs into the pie plate so they cover the bottom and sides in an even layer. Cover and freeze for at least 1 hour before filling, or up to 3 months.

2. 2

   Pour the heavy whipping cream into a medium...: Pour the heavy whipping cream into a medium size bowl and use an electric mixer to beat until the cream can hold its shape; when you lift the beater from the cream, the cream will form a peak, with the top of the peak gently folding over itself.

3. 3

   Cut the softened cream cheese into chunks and...: Cut the softened cream cheese into chunks and add it to the cream. Using the electric mixer, beat the cream cheese into the whipped cream until fully incorporated. Put the bowl in the refrigerator until ready to use, up to 24 hours.

4. 4

   Add the chocolate chips or chopped chocolate into...: Add the chocolate chips or chopped chocolate into a medium size bowl. Pour the half and half into a small saucepan and set it over medium heat. When small bubbles begin to appear around the outside of the pan, remove the pan from the heat and pour the hot half and half over the chocolate. Let it stand for 1 minute, then use a wire whisk or an electric beater to mix until completely smooth.

5. 5

   While the chocolate is still warm, slowly pour...: While the chocolate is still warm, slowly pour it into the whipped cream/ cream cheese mixture, stirring very gently as you add the chocolate. Pour the chocolate mousse into the frozen pie crust. Place the pie in the refrigerator. Refrigerate for at least 6 hours and up to 48 hours.

6. 6

   Pour the heavy whipping cream into a medium...: Pour the heavy whipping cream into a medium size bowl and add the powdered sugar and vanilla extract. Beat until the cream can hold its shape; when you lift the beater from the cream, the cream will form a peak, with the top of the peak gently folding over itself.

7. 7

   Spread the whipped cream over the pie, spreading...: Spread the whipped cream over the pie, spreading it from edge to edge.

8. 8

   If you want to decorate your pie with...: If you want to decorate your pie with chocolate shavings: Use a sharp knife to shave chocolate from a chocolate bar. Hold the knife against the chocolate bar at a 45° angle and run it along the chocolate bar to shave off pieces of chocolate. Sprinkle the chocolate shavings over the whipped cream.

9. 9

   Loosely cover the pie and refrigerate until ready...: Loosely cover the pie and refrigerate until ready to serve, up to 24 hours.