It’s time for pie! And, if this Chocolate Mousse Pie with an Oreo Crust doesn’t get your attention, I’m not sure what will. Grab this super easy recipe and some photography tips from my photo shoot below!
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Photography Tips for Chocolate Mousse Pie with Oreo Crust
IT DOESN’T NEED TO LOOK PERFECT
I’m not a fan of making food look perfect in food photography. It’s important to make the food look good for the camera, but this doesn’t mean it needs to look perfect. I like telling a real food story where the crumbs and the ooey-gooey details are a big part of the story.
CUT SOME SLICES
Pie is gorgeous when shot from overhead, but if you can remove some slices and try to show off the inside of the pie, it can be oh-so-powerful in making people hungry.
I shot this with my Nikon D750 and my 24-70 2.8 lens. I love using this lens so I can shoot up close or pulled back easily without having to adjust my tripod positioning too much. It’s a very popular lens in food photography and will be a great addition to your lineup.
Read More About: The Best Lenses for Food Photography
Recipe Tips for Chocolate Mousse Pie with Oreo Crust
CHILL THE OREO CRUST
The crust is simple. It includes our childhood favorite, double-stuffed Oreos, blended into crumbs and mixed with melted butter. After pressing the crumbs into a pie pan, you’ll want to let the crust chill in the fridge for a couple of hours before adding the mousse. This helps keep the crust keep its form and prevents it from crumbling apart.
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CHILL THE CHOCOLATE MOUSSE
The mousse is a combination of heavy whipping cream, granulated sugar and chocolate chips. Yum, right? You’ll want to mix the whipping cream and sugar together using a stand mixer until they form soft peaks. Then, you’ll gently mix in the melted chocolate chips.
Once everything is mixed together and oh-so-smooth in texture, you’ll pour the mousse into the Oreo crust. Smooth the top with a spatula or the back of a large spoon and then let it chill in the fridge for about 4-6 hours. Be patient. It’s worth the wait.
ADD MALDON SEA SALT
My favorite part about this recipe is the addition of Maldon sea salt sprinkled on top. The subtle salty-chocolate combination is oh-so-good.
Mike also enjoyed a drizzle of Dulche de Leche caramel sauce on top, but I preferred it with just the sea salt. The caramel was just a bit too sweet for me.
I hope you’ll give the recipe a try and let me know what you think! And, as promised… eleven additional pie recipes are linked by some popular food bloggers below.
You Might Also Like: Lemon Ricotta Pancakes
Chocolate Mousse Pie with Oreo Crust
- 20 Double Stuffed Oreo cookies, blended into crumbs
- 2-1/2 tablespoons unsalted butter
- 3/4 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1/3 cup Dulche de Leche caramel sauce
- Maldon sea salt
- Blend the Oreo’s in a Vitamix or food processor until they are finely ground into crumbs.
- Add the melted butter and blend again until well combined.
- Place the buttered crumbs into a 9-inch pie pan and press evenly onto the bottom and up the sides of the pie pan.
- Place the Oreo crust in the fridge for 2 hours to chill.
- In a medium-sized microwave safe bowl, melt the chocolate chips in 30 second intervals, stirring after each interval.
- Using a standing mixer, mix the cream and sugar until soft peaks form.
- Gently add the melted chocolate and mix until well combined and smooth.
- Pour the mixture into your prepared Oreo crust and spread evenly.
- Place in the fridge for 4-6 hours.
- Cut into slices and sprinkle with Maldon sea salt and drizzle with caramel sauce.
All images ©Regan Baroni 2017.