No Bake Chocolate Pie

5 from 2 votes

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 Time15

Waiting Time15

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 669kcal

Author: Katalin Nagy

Equipment

Ingredients

Oreo Crust

76 g Unsalted butter melted but not hot
250 g Oreo cookies crumbs
Pinch of salt

Chocolate ganache filling

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

Whipped Chantilly cream

230 g Heavy Cream 36% fat, use it cold
30 g Powdered sugar sifted

Decoration

Chocolate shavings

Metric - US Customary

Instructions

Oreo pie crust

Melt the butter in the microwave on low heat. Then let it cool down slightly while preparing the Oreo crumbs.
Make the Oreo crumbs either in a food processor or by using a zip bag and rolling pin.
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.
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.
Put the crust in the freezer for 15 minutes before adding the chocolate filling.

Make the chocolate ganache filling

Put the finely chopped high-quality semi-sweet chocolate into a microwave-safe bowl and then partially melt it in the microwave.
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.
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.
Pour the chocolate ganache into the frozen Oreo crust. Then refrigerate it for a minimum of 4 hours so that the ganache can set.

Prepare the chantilly cream

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.
Pipe or spoon the whipped cream over the chocolate layer and then garnish it with chocolate shavings.
Chill the pie until ready to serve.
Leftovers can be stored refrigerated for 2-3 days.

Notes

When melting the butter, make sure that you do not overheat it. It also needs to slightly cool down before it's used.
If the butter and Oreo crumb mixture is too wet, chill it for a few minutes before pouring it into the pie dish.
For a different pie base, check this graham cracker crust recipe.
The one and only secret to making a firm, neat crust is to press the crumbs firmly and evenly into the sides and the bottom of your pie tin. A bent spoon is probably the best equipment for this step.
Because butter becomes soft again at room temperature, it is not recommended to keep this crust out of the fridge for longer than 20 minutes or it will start to melt.
This chocolate ganache filling - due to the higher cream vs. chocolate ratio - is creamier and less hard than normal 1:1 chocolate ganache. It will be super silky even straight out of the fridge.
Be careful not to overwhip the heavy cream topping or it will separate, get runny, and then it will turn into butter.

Nutrition