Chocolate Peanut Butter Icebox Pie

Source: bakersroyale.com via Sarah on Pinterest

I saw this Do-si-dos chocolate peanut butter icebox pie on Pinterest recently and decided it would work perfectly for recipe club last night since the theme for the month was anything that should be served cold. The pie I ended up making was slightly different. First, I don’t have any Do-si-dos (a Girl Scout cookie) so I used more Oreos instead. I also didn’t include any coffee in the chocolate layer. The result was still quite yummy — and very rich. A small piece was enough for me, so this normal sized pie can serve a lot of people. It looked pretty too:

My pretty pie

However, the original blogger wasn’t super diligent in recording the recipe. There were several inconsistencies between the list of ingredients, the listed measurements, and the written directions. On top of that, after making the pie the way the recipe called for, I decided that the whole process could be more efficient. So with all appropriate credit to the original, I’m rewriting the recipe and posting it here in case I need it again in the future!

Fair warning: this is not a quick and easy pie. It took me about 2 hours last night to make. (And at the end, I came THIS close to knocking the whole thing off the counter. I caught it with two fingers, and the whipped cream around the edges nicely covered up my fingerprints! Whew.) Even with my edits to the instructions, I’d guess it still requires 1-1.5 hours to make. It also needs to sit in the fridge or freezer for a few hours, so make sure to account for that as well.

Oreo Chocolate Peanut Butter Ice Box Pie
Makes one 9 inch pie

Oreo Crust

• 25 Oreos
• 7 tablespoons of butter, melted

Whipped Cream:

• 2 1/2 cups cold whipping cream
• 7.5 tablespoons sugar

Mousse Layers:

• 8 ounces quality semi-sweet chocolate chips
• 2 tablespoons of cocoa powder
• 2 tablespoons butter
• 3/4 cup whipping cream
• 1 1/4 teaspoon gelatin
• 1/4 cup peanut butter, creamy
• Whipped cream (ingredients included above)

Garnish:

• 2 ounces chocolate, melted
• 1/2 cup crushed Oreos
• Whipped cream (ingredients included above)

Make Oreo crust:

1. Spray springform pan with bake spray. Set aside.
2. Place Oreos in a food processor and pulse until finely crushed. Alternately, place Oreos in a Ziploc bag and crush with a rolling pin.
3. Add melted butter to crushed Oreos and mix to combine. Press Oreo mixture onto bottom and sides of springform pan and bake at 350 degrees F for about 12 minutes. Remove from oven and set aside on a wire rack to cool completely.

Make whipped cream:

1. Place whipping cream and sugar into a bowl and beat until medium peaks form. (It helps to put the bowl and beater in the fridge to cool them down before whipping the cream.)
2. Set aside ~1 cup of whipped cream for garnish at the end.
3. Separate remaining whipped cream into 2 equal portions. These will be used for the chocolate mousse and peanut butter mousse.

Make chocolate mousse and peanut butter mousse:

1. Place chocolate chips, cocoa powder, and butter in a sauce pan and melt. Set aside to cool.
2. Pour 3/4 cup heavy cream into a small saucepan and sprinkle gelatin on top. Set aside to bloom for 2 minutes. Set saucepan over lowest heat setting. Heat and stir until gelatin is completely dissolved.
3. Divide the cream/gelatin into two portions of 1/2 cup and 1/4 cup.
4. Gently whisk the melted chocolate mixture into 1/2 cup of cream/gelatin. Let this mixture cool.
5. Gently whisk the peanut butter into 1/4 cup of cream/gelatin. Let this mixture cool.
6. When both the chocolate and peanut butter mixtures are cool:
1. Place half of chocolate mixture into 1 portion of the whipped cream made earlier and gently stir to combine. Place remaining chocolate mixture into whipped cream mixture and gently stir to combine.
2. Place half of peanut butter mixture into the remaining portion of the whipped cream and gently stir to combine. Place remaining peanut butter mixture into whipped cream mixture and gently stir to combine.

To assemble:

1. Pour half of chocolate mousse onto Oreo crust. Sprinkle crushed Oreos on top. Pour remaining chocolate mousse.
2. Pour peanut butter mousse on top.
3. Garnish top with more crushed Oreos and drizzled melted chocolate. Pipe whipped cream on top.
4. Refrigerate or freeze icebox pie for at least 4 hours or overnight. If stored in the freezer, thaw slightly before serving.