No Bake Chocolate Pie
This no bake chocolate pie recipe is the ultimate combination of convenience and elegance! Featuring a rich and velvety chocolate ganache filling nestled within a heavenly Oreo cookie crust and crowned with fluffy Chantilly whipped cream, this delightful dessert is a true masterpiece!
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 76 g Unsalted butter (melted but not hot)
- 250 g Oreo cookies (crumbs)
- Pinch of salt
- 310 g Chocolate (good quality semi sweet chocolate eg. Callebaut 811 Dark chocolate callets)
- 190 g Heavy cream (36% fat, will be heated)
- 190 g Heavy cream (36% fat, use it cold)
- 230 g Heavy Cream (36% fat, use it cold)
- 30 g Powdered sugar (sifted)
- Chocolate shavings
Instructions
- 1
Oreo pie crust
- 2
Melt the butter in the microwave on low heat. Then let it cool down slightly while preparing the Oreo crumbs.
- 3
Make the Oreo crumbs either in a food processor or by using a zip bag and rolling pin.
- 4
Mix the cookie crumbs with the warm butter and a pinch of salt until it comes together and the crumbs are evenly covered with the butter. If the mixture is too runny, place it into the fridge for a few minutes.
- 5
Line a pie tin with the cookie mixture and press it evenly into the pan using a bent spoon or a small flat-bottom cup. Alternatively, you can use your fingers. I recommend you start with the sides and then finish with the bottom. Make sure to pack the crumbs down into a flat and even layer.
- 6
Put the crust in the freezer for 15 minutes before adding the chocolate filling.
- 7
Make the chocolate ganache filling
- 8
Put the finely chopped high-quality semi-sweet chocolate into a microwave-safe bowl and then partially melt it in the microwave.
- 9
Heat the first 190 grams of the heavy cream just until it's simmering. Then pour the warm cream over the partially melted chocolate. Now, let the mixture sit for a minute and then stir it together.
- 10
Pour the remaining 190 grams of cold heavy cream into the bowl and stir until it's fully combined with the chocolate. The mixture should be cool at this point.
- 11
Pour the chocolate ganache into the frozen Oreo crust. Then refrigerate it for a minimum of 4 hours so that the ganache can set.
- 12
Prepare the chantilly cream
- 13
Once the chocolate ganache sets, whip the very cold heavy cream and powdered sugar together with an electric hand mixer until it's fluffy and pipeable. This will take about 2-3 minutes. Once the whipped cream reaches early stiff peaks, right after soft peaks, you need to stop whipping.
- 14
Pipe or spoon the whipped cream over the chocolate layer and then garnish it with chocolate shavings.
- 15
Chill the pie until ready to serve.
- 16
Leftovers can be stored refrigerated for 2-3 days.