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Ultimate No Bake Chocolate Pie
This No Bake Chocolate Pie is the ultimate chocolate indulgence with an Oreo cookie crust and thick, smooth, decadent dark chocolate filling that has a texture somewhere between chocolate pudding and ganache. It is so creamy and perfectly sweet with a subtle saltiness, and it is rich yet doesn't feel heavy. If you love chocolate, then you are in for a treat!
Ingredients
Chocolate Cookie Crust:
- 22 (265g) Oreo cookies (the whole cookie with cream filling)
- 5 tablespoon (70g) salted butter, melted (or add a pinch of salt)
Chocolate Cream Filling:
- ⅓ cup (65g) granulated sugar
- 1 ½ tablespoon (16) cornstarch
- 1 ½ tablespoon (12g) cocoa powder (I prefer this Dutch cocoa or this one)
- ⅛ teaspoon salt
- 1 ¼ cups (300ml) whole or 2% milk
- 1 cup (237ml) 35% whipping cream
- 3 large egg yolks
- 2 tablespoon (28g) cold unsalted butter, cut into cubes
- 7 oz (200g) bittersweet chocolate with 70% cocoa solids finely chopped
- 3 oz (85g) pure milk chocolate finely chopped
Whipped Cream Topping:
- 1 cup (237ml) 35%heavy whipping cream
- 2 tablespoon powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- Make the crust. Melt the butter in the microwave on low heat, then set it aside to cool slightly while preparing the cookie crumbs. Place whole Oreo cookies (filling and all) into a food processor and pulse until it forms crumbs similar to bread crumbs. You can also place the cookies into a sealed bag and crush them with a rolling pin or heavy pot. Do not over-process or it will turn into cookie butter and feel greasy.
- Transfer crumbs to a medium bowl and add melted butter, then stir it together until evenly combined. Press the crumbs evenly into the base and up the sides of a 1.5-2 inch deep 9” pie dish using medium pressure and place it in the refrigerator to firm up and set for 30 minutes. Note, you need to press firm enough to help the crumbs hold together, but if you press to hard then the crust may stick to the bottom of the dish after it sets. I like to use the bottom of a measuring cup or a flat-bottomed drinking glass to help press the crumbs in.
- Make the chocolate filling. Place both kinds of chopped chocolate in a large bowl and set aside. Combine sugar, corn starch, cocoa powder and salt in a 1 quart saucepan and whisk until smooth. Slowly pour in the milk while mixing, then mix in cream until combined. Whisk in the egg yolks one at a time until they are evenly blended.
- Place the pan over medium-low heat and whisk constantly until it starts to thicken. Do not walk away and do not increase the heat. Then, switch to a wooden spoon and stir constantly until it bubbles gently. Do not let it boil. This will take up to 15 minutes so be patient. It should read 85 degrees C on a thermometer and will be thick to enough draw a defined line over the wooden spoon (see video for reference).
- Pour the chocolate mixture immediately through a fine mesh sieve and over the chocolate in the bowl. Use a spoon to push the mixture through the sieve. Let it stand for 2 minutes, then whisk gently until the chocolate melts completely and the mixture is smooth. Stir in butter until smooth and glossy. Let the mixture cool for about 5 minutes, then pour it into the chilled cookie crust. Smooth out the surface and set aside for 20 minutes to cool, then transfer to the fridge uncovered for 1 hour.
- After 1 hour, cover it loosely with foil so you don’t disrupt the nice glossy filling at the surface and chill for at least 6 hours or overnight.
- Make the whipped cream topping. Place cold cream and powdered sugar in a large bowl and whip using an electric hand mixer or a stand mixer until it holds soft peaks. Mix in vanilla extract and serve a generous dollop of it over each slice of cold pie. Grate some dark chocolate over top and enjoy!
