Description
No-bake chocolate cream pie with a graham cracker crust, rich cocoa filling, and whipped topping—easy, creamy, and totally irresistible!
Ingredients
For the Oreo Cookie Crust:
1 package Oreo cookies (do not remove the filling), crushed into fine crumbs
8 tablespoons unsalted butter, melted
For the Chocolate Ganache Filling:
16 oz semi-sweet chocolate, finely chopped
2¼ cups heavy cream
½ cup (1 stick) unsalted butter, at room temperature, cut into cubes
For the Whipped Cream Topping:
1½ cups heavy cream
¼ cup confectioners’ sugar, sifted
Instructions
Prepare the Crust:
Combine crushed Oreos and melted butter in a large bowl.
Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
Freeze for 30 minutes to set.
Make the Ganache Filling:
Place chopped chocolate in a large heatproof bowl.
In a saucepan, bring cream to a simmer. Remove from heat.
Pour hot cream over the chocolate and let sit for 1 minute. Whisk until smooth.
Stir in cubed butter until melted and glossy.
Assemble the Pie:
Remove crust from freezer and pour ganache into it.
Smooth the top and refrigerate for at least 2 hours or until set.
Make the Whipped Cream:
Beat heavy cream and confectioners’ sugar with a mixer until soft peaks form.
Serve:
Dollop whipped cream on chilled pie.
Garnish with chocolate shavings if desired.
Slice and serve immediately.
Notes
- Prepare up to 2 days ahead; store in refrigerator.
- Add whipped topping just before serving.
- Freezing not recommended due to texture changes.
- Prep Time: 30 minutes + Chill Time: 2 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American