Chocolate Cream Pie (Oreo Pie Crust)
This Chocolate Cream Pie with an Oreo crust is rich, creamy, and irresistibly easy to make. Perfect for any occasion!
Equipment
- Food Processor
- Mixing Bowls
- Whisk
- Rubber spatula
- Pie Dish
Ingredients
Oreo Pie Crust
- 1 package Oreo cookies crushed into crumbs (about 2 cups of crumbs)
- 8 tablespoons unsalted butter melted
Chocolate Filling
- 16 ounces semi-sweet chocolate finely chopped
- 2.25 cups heavy cream
- 0.5 cup unsalted butter at room temperature, cut into cubes
Topping
- 1.5 cups heavy cream for topping
- 0.25 cup confectioners' sugar sifted
Instructions
Prepare the Oreo Crust
- Preheat oven to 350°F (175°C). Crush Oreos in a food processor to fine crumbs. Combine crumbs with melted butter in a bowl, stirring until mixture resembles wet sand. Press firmly into bottom and sides of pie dish. Bake for 10 minutes, then cool completely.
Make the Chocolate Filling
- Place chopped semi-sweet chocolate in a heatproof bowl. Heat 1 and 1/4 cups heavy cream in a saucepan over medium heat until simmering (do not boil). Pour hot cream over chocolate and let sit 5 minutes. Stir gently until smooth.
- Add room-temperature butter cubes one at a time to chocolate mixture, stirring until fully melted and incorporated after each addition to create a silky filling.
Whip the Cream and Combine
- Whip remaining 1 and 1/2 cups heavy cream with sifted confectioners' sugar until soft peaks form. Fold one-third of whipped cream into chocolate mixture to lighten, then fold in remaining whipped cream until fully combined.
Assemble the Pie
- Pour chocolate filling into cooled Oreo crust and smooth the top. Refrigerate for at least 4 hours until set.
Add the Topping
- Just before serving, whip another cup of heavy cream until stiff peaks form and spread over the chocolate filling. Garnish with crushed Oreos or chocolate shavings if desired.
Notes
- Use any chocolate cookie for the crust as a variation, like chocolate wafers or graham crackers.
- Substitute dairy ingredients with coconut cream and dairy-free chocolate for a dairy-free version.
- Store the pie in the refrigerator up to 3 days, adding whipped cream topping just before serving to keep it fresh.
- Freeze the pie up to 2 months, wrap well and thaw in the refrigerator before serving.
- Add seasonal twists like cinnamon, nutmeg, peppermint extract, or caramel sauce for extra flavor.