Mini Oreo Mousse Pies
These mini Oreo crusted pies are filled with a light, creamy mousse. When topped with a raspberry, these bite-sized pies are amazing!
Servings: 24 Mini Pies
Ingredients
Crust
- 20-24 Berry Oreos, crushed
- 6 Tbsp butter, melted
Mousse
- 1 small box of instant chocolate pudding mix (around 3.4 ounces)
- 2 cups milk, cold
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 2-3 Tbsp powdered sugar (depending upon sweetness preference)
- 1/2 cup mini chocolate chips
Topping
- Raspberries or Strawberries
Instructions
- Preheat oven to 350 degrees (for the crust).
- Mix melted butter with Oreo cookie crumbs until well combined. Press about 1-2 Tbsp of crumbs into each cup of a mini-muffin tin and form it into a crust shape (my tin is 24-cups, and this recipe made 24 mini pies).
- Bake for 5-6 minutes, or until the crust appears set. Allow to cool.
- With a whisk, mix instant chocolate pudding with two cups of milk, about 2-3 minutes. Once it begins to thicken, allow it to sit for 5 minutes (these were the directions on my instant pudding box).
- Beat the heavy cream with a mixer until it begins to resemble whipped cream, about 5 minutes. Add in vanilla and powdered sugar. Beat until it reaches a whipped cream consistency, about 2-3 more minutes.
- With a rubber spatula, gently fold the whipped cream into the pudding, until mostly combined. Add in the mini chips, and fold again.
- In the cooled cookie cups, add about 1-2 Tbsp of mousse into each cup. Top with a raspberry or strawberry.
- Enjoy!
Notes
These must be refrigerated until eaten. They can be stored in an airtight container, but they are best when eaten the day of or within 1-2 days after.