My birthday was last week. Because I’m a Leap Year baby, I celebrate on both the 28th and the 1st, since nobody really knows which day to celebrate, which is totally okay with me! I spent my day on Friday in the compounding lab as a teaching assistant teaching the class below me how to make cocoa butter suppositories.. that was a long day. The rest of my birthday needed to be more relaxing, so it was perfect that I had this pie and a bottle of my favorite wine ready for me in the fridge when I got home!
I like nothing better than making my own birthday dessert; it’s a guarantee that I’ll get exactly what I want, and it soothes me in the process of making it! I’ve been wanting to make chocolate mousse for a while, so this was the perfect excuse. Of course, I had to fancy it up a bit, so I made it into a pie!
I think the hardest thing about making this pie was trying to pick out which pie plate to use. Being my grandma’s granddaughter means that I have a pretty decent sized collection of pie plates (and it’s got nothing on her stash!). I picked one of my more rustic plates that my grandma gave to me – it has a recipe for a strawberry pie on the inside, and I love the scalloped edges! Perfect for a chocolate pie.
This mousse is a bit “healthier” with tofu as the base. I’ve seen a bunch of these tofu mousse recipes, and I’ve always wanted to try them. And trust me on this one, it is fantastic! Super chocolatey and silky smooth. Nobody will know there’s tofu in there, and I recommend not telling them until after they eat it (you always have those people that will tell you they taste it if they know it’s there). The mousse is high in protein, and it doesn’t have too much sugar in there, either. The crust, however, is your typical unhealthy Oreo crust (I used Joe-Joe’s, so at least they’re all natural!). But hey, it was for my birthday. I can’t have a completely healthy birthday dessert!
This is best served at room temperature, as the texture is definitely the best that way, but it’s also pretty darn good straight out of the fridge. If you’re a fan of chocolate pie (especially chocolate mousse pie), you’re going to love this one!
What kind of treat do you like on your birthday? Does someone make it for you, or would you rather make it yourself (or buy it)?
- 22 whole OREO cookies (I used Joe-Joe's)*
- 1/4 cup (half a stick) butter, melted
- 16 oz. firm tofu, drained and excess liquid squeezed out
- 3/4 cup milk (I used almond milk)
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp kahlua (optional)
- 1/2 tsp liquid stevia (or 1/2 cup sugar or honey)
- 1 Tbsp honey
- 6 oz. dark chocolate, melted (I used 70%)
- chocolate shavings, for garnish (optional)
Preheat the oven to 350ºF.
In a food processor, process the OREOs until in fine crumbs. Add the melted butter, and process until well combined; the crumbs should be sticking together slightly.
Press the OREO crumbs into a 9-inch pie plate, covering the bottom and going up the sides. Bake at 350ºF for 10-15 minutes to set. Transfer to the fridge to chill for about 1 hour.
While the crust is chilling, make the mousse.
Place the tofu, milk, salt, vanilla, kahlua (if using), stevia, and honey in the food processor, and process until smooth. Pour in the chocolate while the mixer is still running, processing until smooth. Scrape down the sides as necessary.
Pour the mousse filling onto the chilled OREO crust, smoothing it evenly (if you want, you can create a swirl like I did using a straight spatula, starting on the outside and working your way in while rotating).
Chill in the fridge for at least 2 hours (or overnight) to set. Garnish with chocolate shavings, allow to come to room temperature, and serve (you can also serve this cold).
*Use gluten free sandwich cookies for a gluten free option!