This can be a typical 9 inch round pie. Or, for a larger pie, double the recipes and make a rectangular pie in a 9x13 glass pan, or larger. The pictures are mixed between the 9 inch round and 9x13 inch rectangular glass pie.

Either size, layer the pie in this order:

Oreo Cookie Crust
- Refrigerate for 30 minutes to 1 hour before next step

Chocolate Pudding
- Let cool on counter for 30 minutes, then refrigerate for 1 hour

Decadent Dark Chocolate Mousse
-- Refrigerate while making the Whipped Cream

Stabilized Chocolate Whipped Cream

Stabilized Whipped Cream

Last but not least, top with shaved chocolate. I just use a Ghiradelli Chocolate bar and a potato peeler.

Refrigerate for at least 1 hour before serving. Keep refrigerated until ready to serve. Good for up to 4 days in refrigerator.

In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. You can also put the cookie or cookie pieces into a large zip lock bag and use a rolling pin to crush.

Add the melted butter to the crushed cookies and blend until well combine.

Place the ground crumb mixture into a pie pan and press onto the bottom and up the sides evenly. Try to make the crust about 1/8 inch evenly on bottom and sides. I use the back of a measuring cup to press the the Oreo mixture onto the pan.

Refrigerate the crust for at least an hour before you add the filling of your choice. This will help prevent crumbling when you want to serve it.

Always FREEZE your bowl and whisk before whipping your cream. FREEZE it for at least 30 minutes before you start.

In a small bowl, whisk the egg yolks until they are light and fluffy. Set aside

In medium saucepan, heat 1 cup whipping cream and sugar until hot. Do not boil. Temper the egg yolk mixture by whisking in one spoonful slowly from the hot mixture to the egg yolks. Do this about 3-5 times, tempering the yolks so that they do not turn into scrambled eggs when you add it to the cream mixture.

Slowly pour the tempered egg yolk mixture into the hot whipped cream, whisking constantly. Again, do not boil. Cook over low heat for about 5 minutes, stirring constantly, until the mixture thickens. It should have the consistency of pudding.

Stir in the vanilla, salt and chocolate chips. Make sure it is well combined. Refrigerate for about 30 minutes, stirring occasionally to keep from clumping.

Using your frozen, chilled bowl and whisk, beat the remaining 1 1/2 cups of whipping cream on high speed until it’s stiff.

FOLD IT! DO NOT STIR! This is the most critical step. You want to fold the two mixtures together. To fold, use a wide spatula or spoon, and lift the items from the bottom around and to the top. You don’t stir it in. It will look like nothing is happening at first, and this is ok. The motion consists of cutting vertically through the mixture and sliding across the bottom of the bowl and up the side and then turning over. Repeat until ingredients are incorporated.

Place in serving dishes and serve. Top with Stabilized Whipped Cream.

The first thing to do is put your whisk and your bowl into the FREEZER! Freeze it for at least 30 minutes.

Pour the cold heavy whipping cream, cocoa and vanilla into the cold bowl. Start to whip on medium power with the cold whisk and slowly pour in the sugar. Increase the speed to high and whip until soft peaks form. Turn off for now.

In small bowl, mix together the gelatin and water. The gelatin should be a little runny, not jelly and not grainy. Quickly move to the next step.

Turn back on the mixer at high speed and slowly pour the gelatin mixture into the whipped cream and continue to beat for another minute or two. Do not over beat the whipping cream or it will start to turn to butter.

That is it. It is as easy as pie!

The first thing to do is put your whisk and your bowl into the FREEZER!  Freeze it for at least 30 minutes.

In small bowl, mix together the gelatin and water.  Set aside and start immediately on the next step.

Pour the cold heavy whipping cream into the cold bowl.  Start to whisk on medium power with the cold whisk and slowly pour in the sugar.  Increase the speed to high beat until soft peaks form.

If the gelatin mixture has coagulated, add a little bit of warm water (1 tsp) and mix together. The mixture should be a thick pourable liquid and should not be grainy.

Slowly pour the gelatin mixture and vanilla into the whipped cream and continue to beat for another minute or two.  Do not over beat the whipping cream or it will start to turn to butter.