White Chocolate Mousse Pie

Updated: Mar 4

13 Oreo cookies, ground

3 tbsp unsalted butter, melted

17 vanilla and chocolate Milano cookies

1 ¼ tsp unflavored gelatin

1 ¼ cup heavy cream

4oz cream cheese, softened

12oz white chocolate, chopped

1 tsp vanilla extract



Set aside 1 tbsp of ground Oreos for garnish.


In a medium bowl, stir together the remaining ground Oreos and the butter until well combined.


Press the mixture into the bottom of a 9" pie plate. Arrange the Milanos around the edge alternating the chocolate and the vanilla facing out.


In a small glass bowl, sprinkle the gelatin over ¼ cup of the cream and let stand for 5 minutes to soften.


In a small saucepan combine the cream cheese, white chocolate and the gelatin mixture. Heat over medium low heat for 6 minutes, stirring constantly until smooth. Remove from the heat and stir in the vanilla.


Pour the mixture into a large bowl and place over an ice bath. Stir until thickened and cooled.


Whip the remaining 1 cup of cream in a large bowl until soft peaks form. Fold the whipped cream (1/3 at a time)into the white chocolate mixture until combined.


Spoon the mixture into the prepared crust and refrigerate for at least 3 hours.


Garnish with a mound of Cool whip or fresh whipped cream in the center of the pie. Top the whipped cream with fresh cut strawberries and the reserved Oreo crumbs.


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