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.

Comments

  1. says

    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!

  2. Sarah says

    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.

  3. mrsbusyb says

    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.

  4. Kay Watson says

    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.