Description
This No Bake Chocolate Pie features a crunchy Oreo cookie crust filled with a luscious semi-sweet chocolate ganache and topped with smooth, sweetened chantilly cream. Ready in just 30 minutes plus chilling time, it’s an easy yet elegant dessert that’s perfect for chocolate lovers and requires no baking.
Ingredients
Oreo Pie Crust
- 76 g Unsalted butter (melted but not hot)
- 250 g Oreo cookies (crumbs)
- Pinch of salt
Chocolate Ganache Filling
- 310 g High quality semi-sweet chocolate (e.g., Callebaut 811 Dark chocolate callets), finely chopped
- 190 g Heavy cream (36% fat, heated until simmering)
- 190 g Heavy cream (36% fat, cold)
Chantilly Cream Topping
- 230 g Heavy cream (36% fat, cold)
- 30 g Powdered sugar (sifted)
- Chocolate shavings (for garnish)
Instructions
- Prepare Oreo pie crust: Melt the unsalted butter in the microwave on low heat and let it cool slightly. Meanwhile, crush Oreo cookies into crumbs using a food processor or by placing them in a zip bag and rolling with a pin.
- Mix crust ingredients: Combine cookie crumbs with the warm melted butter and a pinch of salt until the crumbs are evenly coated and come together. If the mixture feels too runny, refrigerate it for a few minutes to firm up.
- Form the crust: Press the crumb mixture firmly into a pie tin using a bent spoon, a flat-bottom cup, or your fingers. Start by pressing crumbs along the sides, then the bottom, ensuring an even and compact layer.
- Freeze crust: Place the crust in the freezer for 15 minutes to set before adding the filling.
- Make chocolate ganache filling: Place finely chopped semi-sweet chocolate in a microwave-safe bowl and partially melt it in the microwave. Heat 190 g of heavy cream until just simmering and pour it over the chocolate. Let sit for one minute, then stir gently until smooth and combined.
- Combine remaining cream: Add the remaining 190 g of cold heavy cream to the chocolate mixture and stir thoroughly until fully incorporated and cooled.
- Fill crust and chill: Pour the chocolate ganache over the frozen Oreo crust and refrigerate for at least 4 hours to allow the ganache to set firmly.
- Prepare chantilly cream: Using an electric hand mixer, whip the very cold 230 g heavy cream together with the sifted powdered sugar until fluffy and pipeable, reaching early stiff peaks (just after soft peaks). Be careful not to overwhip.
- Top and garnish: Pipe or spoon the whipped cream evenly over the set chocolate ganache layer. Garnish with chocolate shavings for an elegant finish.
- Serve and store: Chill the pie until ready to serve. Leftovers can be refrigerated and kept fresh for 2-3 days.
Notes
- Use high-quality semi-sweet chocolate for the best flavor in the ganache.
- Chilling the crust before adding the ganache helps prevent sogginess and keeps the pie firm.
- Ensure the heavy cream is very cold when whipping chantilly cream for best volume and texture.
- Do not overwhip the chantilly cream to avoid it becoming grainy or turning into butter.
- This pie should be served chilled and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
