Side Pannel
No-Bake Chocolate Cream Pie
No-Bake Chocolate Cream Pie
- Recipe Submitted by maryjosh on 04/18/2018
Ingredients List
- For the Oreo Cookie Crust:
- (1) package Oreo cookies, crushed into crumbs (see post for more info on this)
- 8 tablespoons unsalted butter, melted
- For the Chocolate Ganache Filling:
- 16 ounces semi-sweet chocolate, finely chopped
- 2 and 1/4 cups heavy cream
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
- For the Whipped Cream Topping:
- 1 and 1/2 cups heavy cream
- 1/4 cup confectioners' sugar, sifted
Directions
For the Oreo Cookie Crust:
In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.
For the Chocolate Ganache Filling:
Add chopped chocolate to a large heatproof bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer then remove from hear. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the the melted chocolate and cream are completely combined; about 2 minutes. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture should be smooth and glossy. Set aside until needed.
For the Whipped Cream Topping:
In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed.
Assembly:
Remove the Oreo cookie crust from the freezer. Carefully pour the chocolate ganache inside the crust. The crust will be 90% full! Very carefully, place the chocolate pie in the fridge to set; about 2 hours. When ready to serve, dollop the whipped cream in the center of the pie and top with chocolate shavings, if desired. Slice and serve at once!
In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.
For the Chocolate Ganache Filling:
Add chopped chocolate to a large heatproof bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer then remove from hear. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the the melted chocolate and cream are completely combined; about 2 minutes. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture should be smooth and glossy. Set aside until needed.
For the Whipped Cream Topping:
In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed.
Assembly:
Remove the Oreo cookie crust from the freezer. Carefully pour the chocolate ganache inside the crust. The crust will be 90% full! Very carefully, place the chocolate pie in the fridge to set; about 2 hours. When ready to serve, dollop the whipped cream in the center of the pie and top with chocolate shavings, if desired. Slice and serve at once!
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