Forget the oven, this Chocolate Oreo Pie is your ticket to dessert heaven with minimal effort. Perfect for those scorching summer days when turning on the oven feels like a crime against humanity.
Why This Recipe Works
- No-bake means less heat in the kitchen and more time enjoying your dessert.
- The Oreo crust adds a crunchy contrast to the creamy chocolate filling.
- It’s versatile; dress it up or down depending on the occasion.
- Perfect make-ahead dessert for stress-free entertaining.
- Kids and adults alike can’t resist the chocolatey goodness.
Ingredients
- 24 Oreo cookies, crushed into fine crumbs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted
Equipment Needed
- 9-inch pie dish
- Food processor or zip-top bag and rolling pin
- Mixing bowls
- Electric mixer
- Spatula
Instructions
Step 1: Make the Oreo Crust
Combine the crushed Oreos and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes to set. Tip: Use the bottom of a measuring cup to press the crust evenly.
Step 2: Whip the Heavy Cream
In a large bowl, whip the heavy cream until stiff peaks form. This should take about 3-4 minutes on high speed with an electric mixer. Set aside. Tip: Ensure your bowl and beaters are cold for the best whipped cream consistency.
Step 3: Prepare the Filling
In another bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla extract and melted chocolate, mixing until fully incorporated. Gently fold in the whipped cream until no white streaks remain.
Step 4: Assemble the Pie
Pour the chocolate filling into the chilled Oreo crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight, to set. Tip: For a decorative touch, sprinkle additional Oreo crumbs on top before serving.
Tips and Tricks
For an extra decadent twist, drizzle the pie with caramel or chocolate sauce before serving. If you’re short on time, the pie can set in the freezer for about 2 hours, though the texture will be slightly firmer. To easily remove slices, dip your knife in hot water and wipe it clean between cuts. For a lighter version, substitute the heavy cream with whipped topping, though the texture may vary.
Recipe Variations
- Mint Chocolate: Add 1/2 tsp peppermint extract to the filling for a refreshing twist.
- Peanut Butter Swirl: Swirl 1/2 cup melted peanut butter into the filling before chilling.
- Mocha: Dissolve 1 tbsp instant coffee in the melted chocolate for a coffee-flavored pie.
- White Chocolate: Use white chocolate chips instead of semi-sweet for a sweeter, creamier pie.
Frequently Asked Questions
Can I use a different type of cookie for the crust? Absolutely! Any chocolate sandwich cookie will work, or get creative with graham crackers or vanilla wafers for a different flavor profile.
How long does the pie last in the fridge? Stored properly, the pie will keep for up to 3 days. After that, the crust may start to soften.
Can I freeze the pie? Yes, the pie freezes well for up to a month. Thaw in the refrigerator overnight before serving.
Summary
This Chocolate Oreo Pie is a no-bake wonder that combines a crunchy Oreo crust with a silky chocolate filling. It’s easy to make, endlessly customizable, and guaranteed to impress.