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!
