This no bake chocolate pie is made with an oreo cookie crust, topped with a rich chocolate filling that is made with both dark chocolate and cocoa powder, and topped with plenty of freshly made whipped cream.
3tablespoonInstant puddingchocolate or vanilla will work
Whipped cream
1cupHeavy cream
1teaspoonVanilla extract
2tablespoonPowder sugar
Instructions
Start by making the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Place the pan in the freezer for at least 20 minutes to set.
Into a large mixing bowl, add the dark chocolate, heavy cream, vanilla extract, kosher salt, and espresso powder and melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
Into a large mixing bowl, add the cold heavy cream, and instant pudding, sift the cocoa powder and add the sugar. Whip with an electric hand mixer until stiff peaks form.
Add the melted chocolate mixture to the whipped mixture and mix with the electric hand mixer and then fold with a spatula until well combined.
Pour the chocolate filling onto the oreo crust, and smooth it out with a spatula. Place the pie in the fridge to set for at least 5 hours. I like storing it in the fridge overnight to set it completely.
Top the pie with a lot of freshly made whipped cream, and chocolate shavings, and serve!
Notes
Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
Make sure that you are using high-quality dark chocolate for this pie. It will make the flavor of this pie super delicious, and it doesn't have to be expensive! There are a lot of affordable high-quality dark chocolate brands.
Do not use chocolate chips instead of chocolate bars for this recipe! The dark chocolate bars help stabilize the pie.
I recommend greasing the pie pan with softened butter to prevent the crust from sticking.
You can use a cool whip instead of freshly made whipped cream if you are short on time for the topping.
Since this pie is very rich, you can slice it into smaller slices, and this way it will feed more people!