No-Bake Chocolate Cream Pie
User Reviews
5
No-Bake Chocolate Cream Pie
Description
The No-Bake Chocolate Cream Pie starts with an Oreo cookie crust made from finely crushed cookies mixed with melted butter, pressed into a pie plate, and frozen to set firmly. The chocolate ganache filling is prepared by melting finely chopped semi-sweet chocolate with warm heavy cream, letting the chocolate soften before stirring until smooth and glossy with added butter cubes. This filling is then poured into the chilled crust to set. The topping combines heavy cream and confectioners' sugar whipped to soft peaks just before serving, lending a light contrast to the dense ganache and crumbly crust.
The pie presents a balance of textures: the crunchy cookie crumb crust, the creamy ganache with its rich chocolate flavor, and the airy whipped cream topping. Its no-bake nature makes it accessible and less time-consuming while retaining an elegant finish.
This dessert is ideal to prepare ahead, chilling the crust and letting the ganache set properly. Whipped cream should be freshly made before serving for best texture and flavor.
Ingredients
For the Oreo Cookie Crust:
- Oreo cookies package, crushed into crumbs
- 8 tablespoons unsalted butter melted
For the Chocolate Ganache Filling:
- 16 ounces semi-sweet chocolate finely chopped
- 2 heavy cream 1/4 cup
- 1/2 cup unsalted butter 1 stick, at room temperature, cut into cubes
For the Whipped Cream Topping:
- 1 heavy cream 1/2 cup
- 1/4 cup confectioners' sugar sifted
Instructions
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 heat. 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!
Notes
- Make the whipped cream topping immediately before serving for optimal texture and freshness.
User Reviews
Overall Rating
5
You'll Also Love
