Do-Si-Dos Pie

Sink your teeth into to some creamy peanut butter and chocolate mousse. Finding its way into that creamy note are some crushed Do-si-dos for a textural contrast.

PB & Chocolate Do-si-dos Icebox Pie

The other day I was reminded that bikini season is coming up. Coming up? Spring only just began. Shouldn’t I have two months of carefree eating before I have to worry about bikini strings cutting into my body like a trussed pork loin.

Seems like fashion is the food police in my circle of friends. Along with the bikini, it’s all about squeezing into skinny jeans. It’s so bad they stare at a dessert and ask, “Is it skinny jeans approved”. No one listens to me, but my advice – wear stretch pants. As for bikini season we are weeks —weeks, away from it.
So until the time comes to sweat down to a summer svelte shape – let’s just eat and enjoy!

A few notes:

  • Do-si-dos pie can be assembled two days in advance.
  • To whip the cream quickly, chill the bowl and beaters in the freezer.
  • I used a hand held beater instead of a stand mixer to make the whipped cream to prevent over working the whipping cream and breaking it.
  • Variation: If you don’t have Do-si-dos, substitute it for Snickers or any other candy bar. For those with a peanut allergy, substitute the peanut butter with caramel sauce.

Do-si-dos Pie


Makes one 8 inch pie

Oreo Crust

  • 25 Oreos
  • 7 tablespoons of butter, melted

Chocolate Mousse Layer:

  • ½ cup plus another 1 ½ cup cold whipping cream, divided use
  • 8 ounces quality semi-sweet chocolate chips
  • 4 tablespoons strong coffee, brewed
  • 2 tablespoons of cocoa powder
  • 2 tablespoons butter
  • 1 teaspoon gelatin
  • ½ cup crushed Do-si-dos

Peanut Butter Mousse Layer:

  • ¼ cup plus another 1 ¼ cup cold whipping cream, divided use
  • ¼ teaspoon gelatin
  • ¼ cup peanut butter, creamy
  • 3 tablespoon fine sugar

Garnish:

  • 2 ounces chocolate, melted
  • ¼ cup crushed Do-si-dos
  • ½ whipped cream

To 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 walls 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.

To make chocolate mousse:

  1. Place chocolate chips, coffee, cocoa powder, and butter in a sauce pan and melt. Set aside to cool.
  2. Pour ½ cup heavy cream into a small saucepan and sprinkle gelatin on top top. Set aside to bloom for 2 minutes. Set saucepan over lowest heat setting. Heat and stir until gelatin is completely dissolved. Gently whisk in chocolate mixture. Set aside to cool while whipping cream.
  3. Place remaining 1 cup of whipping cream and sugar into a bowl and beat until medium peaks form.
  4. Place half of chocolate mixture into whipped cream and gently stir to combine. Place remaining chocolate mixture into whipped cream mixture and gently stir to combine.

To make peanut butter mousse:

  1. Pour ¼ cup heavy cream into a small saucepan and sprinkle gelatin on top top. Set aside to bloom for 2 minutes. Set saucepan over lowest heat setting. Heat and stir until gelatin is completely dissolved. Gently whisk in peanut butter. Set aside to cool while whipping cream.
  2. Place remaining 1 cup of whipping cream and sugar into a bowl and beat until medium peaks form.
  3. Place half of peanut butter mixture into 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 ¼ of chocolate mousse onto Oreo crust. Sprinkle ½ cup of crushed Do-si-dos on top. Pour remaining chocolate mousse on top.
  2. Pour peanut butter mousse on top.
  3. Garnish top with more remaining ¼ cup of crushed Do-si-dos and drizzled melted chocolate on top. Pipe whipped cream on top.
  4. Refrigerate icebox pie for at least 4 hoour or overnight.

Gently whisk in peanut butter. Set aside to cool while whipping cream.

ed. Gently whisk in peanut butter. Set aside to cool while whipping cream.

ed. Gently whisk in peanut butter. Set aside to cool while whipping cream.

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28 Responses to “Do-Si-Dos Pie”

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    1
    Annie @ Annie's Cooking Lab — March 28, 2012 @ 2:51 am

    those look insanely good! Chocolate and peanut butter are my younger brother’s favorite flavors and he loves mousse- pretty sure I better plan on making this the next time he comes to visit!

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    Averie @ Averie Cooks — March 28, 2012 @ 3:26 am

    Wow, if you have any leftovers, I’ll gladly take some off your hands :)

  3. #
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    Sukaina — March 28, 2012 @ 5:46 am

    Insanely good! The tips for whipping cream are fab- mine always splits after being overbeaten so what I do is start off in the mixer and then towrads the end, beat by hand! I NEED that tray!

  4. #
    4
    Kulsum at JourneyKitchen — March 28, 2012 @ 6:37 am

    oh Gosh Naomi more scrumptious from you. That golden tray – oh my goodness!

  5. #
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    Kristina (paddle attachment) — March 28, 2012 @ 6:48 am

    Everything about this post is lovely. From the pictures to the decadent dessert. Drum roll please, for this Do-si-dos Pie!!!

  6. #
    6
    Blog is the New Black — March 28, 2012 @ 9:14 am

    Who are we kidding, we are going to eat this delicious junk food anyway! ;)

  7. #
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    Katrina @ Warm Vanilla Sugar — March 28, 2012 @ 11:47 am

    This looks insanely awesome! Love this idea!

  8. #
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    amanda @ fake ginger — March 28, 2012 @ 12:25 pm

    It’s lovely, Naomi! I wish I had some for breakfast!

  9. #
    9
    Maria — March 28, 2012 @ 2:21 pm

    Is it bad that I want to eat the entire pie? :)

  10. #
    10
    Amanda — March 28, 2012 @ 2:50 pm

    Looks great!

  11. #
    11
    TidyMom — March 28, 2012 @ 3:58 pm

    OMG Naomi, this looks a lot like the pie I had and LOVED at Magnolias last weekend! I’m SO going to try this!~

  12. #
    12
    Kristen — March 28, 2012 @ 4:16 pm

    I am so craving this right now… what a delicious combo of flavors! Gorgeous pics too.

  13. #
    13
    Diane {Created by Diane} — March 28, 2012 @ 4:27 pm

    oh YES that is the way to start the morning :) wish I had a slice!

  14. #
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    Sarah — March 28, 2012 @ 6:01 pm

    Where does it say how many Oreos and how much butter to use?

    • Naomi replied: — March 28th, 2012 @ 7:43 pm

      Hi Sarah-Thanks for letting me know, I updated the recipes to reflect that.

  15. #
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    mrsbusyb — March 28, 2012 @ 7:20 pm

    How many oreos in the crust? Why don’t I find that info. Am I blinded by deliciousness?

    • Naomi replied: — March 28th, 2012 @ 7:42 pm

      Hi Mrs. Busyb – I just added that. Thanks for letting me know.

  16. #
    16
    Kay Watson — March 28, 2012 @ 8:48 pm

    Hi Sarah, I have read and reread your recipe and I just need some clarification. After heating the cream and gelatin do you add that to the chocolate mixture as you do in the peanut butter layer. I see that after heating you set it aside to cool and then whip the remaining cream and add in the chocolate mixture. Perhaps it doesn’t make a difference but I want to make sure. Thanks.

    • Naomi replied: — March 30th, 2012 @ 6:16 am

      Hi Kay – yes after heating the cream and gelatin, add that mixture to the chocolate mixture.

  17. #
    17
    Jesica @ Pencil Kitchen — March 28, 2012 @ 8:52 pm

    I love your pictures so much :’)

  18. #
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    Dee at Deelicious Sweets — March 28, 2012 @ 9:35 pm

    I am in the same boat as you are! We have been making sweets like nobody’s business. This looks amazing and totally worth it!

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    Sylvie @ Gourmande in the Kitchen — March 28, 2012 @ 10:45 pm

    I’m with Averie, I’ll happily take leftover off your hands. ;-) This is gorgeous and I love that gold tray!

  20. #
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    Roxana GreenGirl { A little bit of everything} — March 29, 2012 @ 12:45 am

    this is so beautiful Naomi! I love anything peanut butter and chocolate!

  21. #
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    Brian @ A Thought For Food — March 29, 2012 @ 1:14 am

    HAHAHA! I love you. That’s it. I’m done.

    Oh, and this looks freakin’ awesome. But that’s a given.

  22. #
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    Kristi @ My San Francisco Kitchen — March 29, 2012 @ 3:40 am

    This looks absolutely heavenly!!

  23. #
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    Brenda @ a farmgirl's dabbles — March 29, 2012 @ 3:44 am

    Your goodies are always uber impressive. This looks soooooo good!

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    anh@anhsfoodblog.com — March 29, 2012 @ 10:34 am

    Ah.. what a pie!! I am so jealous with all the props in this post too! Fantastic!

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    Alison @ Ingredients, Inc. — March 29, 2012 @ 11:24 pm

    omg awesome as always!