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Mile High Chocolate Cream Pie Recipe

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4 from 7 reviews

  • Author: Sara
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings

Description

Mile High Chocolate Cream Pie is a decadent, multi-layered dessert featuring a buttery Oreo cookie crust, rich chocolate ganache, fluffy chocolate mousse, and a luscious chocolate whipped cream topping adorned with elegant chocolate curls. This pie offers a delightful blend of textures and intense chocolate flavors, perfect for chocolate lovers seeking an impressive yet straightforward no-bake treat.

Ingredients

Crust

  • 25 Oreo cookies
  • 6 tablespoons butter, melted

Ganache

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Mousse

  • 2 (3.87 oz.) boxes Royal Delights Chocolate French Silk Dessert Mix
  • 2 cups whole milk

Whipped Cream Topping

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1 3/4 cups heavy whipping cream
  • Large chocolate curls for garnish

Instructions

  1. Prepare the Crust: In a food processor, pulse 25 Oreo cookies until they form fine crumbs. Add 6 tablespoons melted butter and pulse until all crumbs are fully coated. Press the crumb mixture evenly into a 9 1/2 inch pie plate, ensuring it covers the bottom and sides firmly to hold together. Set aside.
  2. Make the Ganache: Combine 1/2 cup semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is smooth. Chill in the freezer for 5 minutes to thicken. Pour over the pie crust and spread evenly. Freeze for 10 to 15 minutes until firm.
  3. Prepare the Mousse: In a large mixing bowl, beat 2 boxes of Royal Delights Chocolate French Silk Dessert Mix with 2 cups whole milk on medium speed for 2 minutes until pudding-like. Increase speed to high and beat for an additional 4 minutes until light and fluffy. Spread this mousse layer atop the ganache, shaping it like a domed mountain and ensuring it connects with the crust without covering it. Loosely cover and refrigerate for at least 5 hours or overnight to set.
  4. Make the Chocolate Whipped Cream: Melt 1 cup semi-sweet chocolate chips with 1/4 cup heavy cream in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth. Let cool to room temperature. In another bowl, beat 1 3/4 cups heavy whipping cream on medium until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until combined.
  5. Assemble and Garnish: Transfer the chocolate whipped cream into a piping bag fitted with a 1M tip. Pipe decorative shells around the edges of the pie, layering them. Alternatively, spread with a spatula. Top the pie with large chocolate curls for an elegant finish. Refrigerate until ready to serve.

Notes

  • For best results, allow the pie to chill overnight to achieve optimal firmness and flavor blending.
  • Using a food processor for the crust ensures even crumb size and better texture.
  • Microwaving ganache and chocolate for whipped cream in short intervals prevents burning.
  • Handle mousse gently to maintain its light, fluffy texture when spreading on the pie.
  • Chocolate curls can be store-bought or homemade using a vegetable peeler on a chocolate block.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/mile-high-chocolate-cream-pie-recipe/