Happy Pi Day

Happy National Pi Day!  I'm not going to miss out on a slice of pie (or a few slices) just because I have celiac.  I'm celebrating with gluten-free no bake chocolate mousse pie. 

This pie is silky smooth and topped with a sweetened whipped cream.  It is delicious!  Here's what you'll need:

No Bake Chocolate Mousse Pie

Oreo Crust

20 crushed gluten-free Oreo cookies

4 Tablespoons melted butter

-  Place Oreos in blender (I used my blendtec), pulse cookies to form fine crumbs.  Add melted butter and pulse to combine.  

    -  Press firmly into a 9 inch pie pan. 

-  Refrigerate for at least 20 minutes

(You could also place Oreos in a Ziploc bag and smash with a spoon.  Works just as well.)

Mousse

1 package unflavored gelatin

2 Tablespoons cold water

1/4 cup boiling water

1 cup sugar

1/2 cup cocoa

2 cups whipping cream

2 teaspoons vanilla extract

-  In a small bowl, sprinkle gelatin over cold water.  Let stand for 1 minute.  Add boiling water to gelatin and stir until dissolved.

-  In a large mixing bowl, add sugar, cocoa, whipping cream, and vanilla.  Beat for about 5 minutes until mixture becomes thickened.  Add gelatin mixture and beat until stiff peaks form. 

-  Spoon mousse over gluten-free Oreo crust.

Whipped Topping

1 cup whipping cream

1/2 cup sugar

1 teaspoon vanilla

-  In a small mixing bowl beat whipping cream for about a minute

-  Add sugar and beat until stiff peaks form, then add vanilla and beat again

-  Spoon whipping cream over the top of the pie

-  Garnish with mini chocolate chips (or chocolate shavings) 

-  Refrigerate for 2 hours before serving

Enjoy!