This pie is made with an oreo cookie crumb crust (recipe below) that was made from freshly ground oreos. This pie also had a pecan caramel underneath which held the crust together as well as added a nice texture to the pie. I topped the pie with a Chantilly cream, which wasa domed to show more height when sliced into The pie was then topped the pie with chocolate covered pecans, and also a oreo cookie crumb ring on top.
Cookie Crumb Crust:
Butter (unsalted): 5 oz.
Sugar, confectioner’s or granulated: 6 oz.
Crumbs, oreo: 1 lb.
METHOD OF PREPARATION:
1. Gather all the ingredients and equipment.
2. Scale ingredients.
3. Melt the butter.
4. Combine the sugar, graham cracker crumbs, and cinnamon. 5. Add the melted butter to the dry ingredients.
6. Combine well.
7. Press into 9-in. (23-cm) pans.
8. Bake in a 350°F (177°C) oven for 8 to 10 minutes or until set.
Butter (unsalted): 5 oz.
Sugar, confectioner’s or granulated: 6 oz.
Crumbs, oreo: 1 lb.
METHOD OF PREPARATION:
1. Gather all the ingredients and equipment.
2. Scale ingredients.
3. Melt the butter.
4. Combine the sugar, graham cracker crumbs, and cinnamon. 5. Add the melted butter to the dry ingredients.
6. Combine well.
7. Press into 9-in. (23-cm) pans.
8. Bake in a 350°F (177°C) oven for 8 to 10 minutes or until set.
Pie shell, baked (see page 300)
Caramel Sauce:
Sugar, granulated: 5 oz.
Butter, salted: 2 oz.
Heavy cream, warmed: 4 oz.
Pecans: 5 oz.
Caramel Sauce:
Sugar, granulated: 5 oz.
Butter, salted: 2 oz.
Heavy cream, warmed: 4 oz.
Pecans: 5 oz.
Chocolate Mousse
Cream, heavy: 10 oz.
Chocolate: 10 oz.
Butter, salted, softened: 1.5 oz.
Sugar, granulated: 4.5 oz.
Egg yolks, pasteurized: 2 oz.
Egg whites, pasteurized: 4 oz.
Cream, heavy: 10 oz.
Chocolate: 10 oz.
Butter, salted, softened: 1.5 oz.
Sugar, granulated: 4.5 oz.
Egg yolks, pasteurized: 2 oz.
Egg whites, pasteurized: 4 oz.
Garnish
Cream, heavy, whipped: As needed
Sugar: As needed
METHOD OF PREPARATION:
1. Gather all the ingredients and equipment.
2. Scale the ingredients.
3. In a heavy-bottomed pan, caramelize the sugar using the dry method. 4. Remove from heat and add the butter.
5. When the butter is melted, add the warmed cream.
6. Add the pecans.
7. Place the mixture in the baked pie shell.
Chocolate Mousse:
1. Gather all the ingredients and equipment.
2. Scale ingredients.
3. Whip the cream to a soft peak and reserve.
4. Melt the chocolate and add the butter.
5. Add 1/3 of the whipped cream.
6. Add the egg yolks and blend.
7. Fold in the remaining cream.
8. In the bowl of a stationary mixer fitted with a whip, whip the egg whites on high speed to a medium peak
while gradually adding the sugar.
9. Fold the meringue into the chocolate mixture.
10. Place the chocolate mousse on top of the pecan/caramel mixture in the pie shell.
11. Refrigerate until needed. Garnish with crème chantilly.
Cream, heavy, whipped: As needed
Sugar: As needed
METHOD OF PREPARATION:
1. Gather all the ingredients and equipment.
2. Scale the ingredients.
3. In a heavy-bottomed pan, caramelize the sugar using the dry method. 4. Remove from heat and add the butter.
5. When the butter is melted, add the warmed cream.
6. Add the pecans.
7. Place the mixture in the baked pie shell.
Chocolate Mousse:
1. Gather all the ingredients and equipment.
2. Scale ingredients.
3. Whip the cream to a soft peak and reserve.
4. Melt the chocolate and add the butter.
5. Add 1/3 of the whipped cream.
6. Add the egg yolks and blend.
7. Fold in the remaining cream.
8. In the bowl of a stationary mixer fitted with a whip, whip the egg whites on high speed to a medium peak
while gradually adding the sugar.
9. Fold the meringue into the chocolate mixture.
10. Place the chocolate mousse on top of the pecan/caramel mixture in the pie shell.
11. Refrigerate until needed. Garnish with crème chantilly.
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