Happy Labor Day weekend everyone! Labor Day weekend is kind of that long holiday weekend that lets us know our summer may be coming to an end. But have no fear...because fall will quickly take its place! As a teacher this statement definitely gives me mixed feelings, since it means my summer is abruptly ending and my students will be coming back to school this week (EEK).
If the good times of summer need to come to an end, we need to at least top it off with one more no bake dessert to get us through this heat! No bake desserts are fantastic for the hot weather, and this Chocolate Mousse Pie is no exception. It may even be just the trick to get you and my fellow teacher friends through the rest of this work week.
To all of my you fantastic people out there, I hope you enjoy your holiday weekend and the rest of your work week! And shout out to all my teacher friends heading back to kick off the school year this week. My advice to all of the educators out there would be to whip up this pie today and sneak a few bites throughout the week. We know the first week can be tough, but there’s nothing a bite of pie can’t fix!
Prep Time: 10 minutes
Total Time: 30 minutes
Yields: 8-10 slices
Ingredients
20 chocolate sandwich cookies*
¾ cup melted butter
12 ounces chocolate; melted
10 ounces heavy cream
4 egg whites
Splash of vanilla
Directions
1.Preheat your oven to 350 degrees and spray a pie dish with nonstick spray. Using a food processor, pulse your cookies until they become crumbs. In a separate bowl, mix the crumbs with your melted butter before pressing into your pie dish to create your crust. Bake in the oven for 5-7 minutes, or until the crust has set. Allow to cool.
2. While your crust is cooling, whip up your 4 egg whites until stiff peaks have formed, then set aside
3. Next, whip up your heavy cream, adding your splash of vanilla right before stiff peaks have formed.
4.Meanwhile, melt your chocolate in a microwave safe bowl, mixing every 30 seconds to ensure they don’t burn. Once they are mixed and smooth, add your whipped cream to the chocolate, and gently fold together. Following, add your egg whites and gently fold until the ingredients are fully incorporated.
5. Pour your chocolate mousse into your cooled pie crust, and decorate with drizzled chocolate and crushed cookie pieces. Place in the fridge to chill for at least 2 hours before slicing and enjoying!
*I used Oreo cookies with the cream scraped out for my crust, but you can use whatever you have at home!
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