A chocolate cookie crust filled with velvety layers of dark chocolate ganache, milk chocolate cream filling, and white chocolate cream filling! It’s also crowned with the most delicious chocolate whipped cream!
I don’t know about you guys, but I think I’m officially over this heat. When you combine a week straight of upper 90’s temperatures with a house that has NO air conditioning, fall begins to look better and better.
With that being said, this week’s recipe is ALL about the no-bake. No oven, no stove, no heat whatsoever!
And THIS is what I came up with…
Honestly, have you seen a slice of pie more heavenly than this?
With layers of rich chocolate ganache, creamy milk chocolate filling, and fluffy white chocolate filling, this pie has TRIPLE the choco-liciousness! These dreamy chocolate layers are also nestled in a sweet chocolate cookie crust, and the whole thing is crowned with the creamiest chocolate whipped cream. So technically, this pie contains FIVE times the chocolate!
As elegant and decadent as this pie looks, it truly is incredibly simple to make. In fact, each component contains pretty much the same ingredients, which means you don’t have to go out and purchase 20 different things at the store. Yay for simple no-bake recipes!!
The crust is just your standard Oreo cookie crust. Simply toss some Oreo crumbs with some butter, then press the mixture evenly into the bottom and up the sides of a pie plate. Place the crust into the refrigerator to set up while you work on the ganache.
The chocolate ganache is just as simple to make! Just pour some heavy cream and a couple tablespoons of butter into a small saucepan over medium heat. Cook until the butter has completely melted and the mixture begins to simmer around the edges of the pan. Immediately pour the hot creamover a bowl of dark/semi-sweet chocolate chips, then cover it with plastic wrap. Allow it to sit for about about 5 minutes so that the hot cream has time to soften the chocolate.
After the 5 minutes are up, stir the mixture until smooth. Pour this tantalizing sauce of the Gods into the pie crust, and spread it out into an even layer. Place the whole thing in the freezer for at least 30 minutes to firm up the ganache. This will make it a lot easier to spread the chocolate fillings on top.
The base of the filling is actually used in both the milk chocolate and white chocolate filling.You’ll start off by whipping up some heavy cream until nice and fluffy, setting it aside for later. Then you’ll beat some cream cheese with a splash of vanilla until light and creamy. This cream cheese mixture is the base of the filling, which is divided in half–one half for the milk chocolate and one half for the white chocolate.
For the milk chocolate filling, melt some milk chocolate chips with some heavy cream until smooth. Then mix the melted chocolate mixture into the cream cheese mixture until completely incorporated. Oncecombined, half of the whipped cream is folded in, and then it’s evenly spread on top of the chocolate ganache.
The white chocolate filling is made almost identically. You’ll melt some white chocolate chips with some heavy cream, combine the melted white chocolate with the cream cheese mixture, then fold in the whipped cream. Spread this filling on top of the milk chocolate filling and then chill the pie in the refrigerator for at least 6 hours. I usually chill it overnight.
And because no pie is complete without a VOLUPTUOUS border of whipped cream on top, I decided to whip up some fluffy chocolate whipped cream. That’s right! Not just Plain Jane vanilla whipped cream–CHOCOLATE whipped cream!!
Honestly, I don’t know why I don’t make chocolate whipped cream more often. It only requires one extra ingredient–cocoa powder. Just make sure that you sift the cocoa powder BEFORE you add it to the whipped cream. Cocoa powder tends to clump up quite a bit in the container it’s in, so passing it through a fine mesh sieve ensures that you don’t end up with dark clumps of cocoa powder throughout your whipped cream.
So I know that I said this pie has five times the chocolate, but if you want to get REALLY technical, it has six. That’s because I also sprinkled some delicate chocolate curls on top! If you’d like to make your own chocolate curls, all you need is a vegetable peeler and a bar of chocolate. To get longer, smoother curls of chocolate, it helps to slightly warm the chocolate bar with the palm of your hand. With my house being warmer than usual, my chocolate bars ended up peeling perfect curls.
Honestly, who needs an oven when you can make exquisite and oh-so-luxurious desserts like this?
A chocolate cookie crust filled with velvety layers of dark chocolate ganache, milk chocolate cream filling, and white chocolate cream filling! It’s also crowned with the most delicious chocolate whipped cream!
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Prep Time 1 hour hr 30 minutes mins
Chilling Time 6 hours hrs 30 minutes mins
Total Time 8 hours hrs
Course Dessert
Cuisine American
Servings 8 Slices
Ingredients
Crust:
- 22 Oreos
- 4 Tablespoons butter melted
Chocolate Ganache:
- 6 ounces semi-sweet chocolate, chopped or chips
- ½ cup heavy cream
- 2 Tablespoons salted butter
Chocolate Fillings:
- 1 ½ cup heavy cream, divided
- 12 ounces cream cheese
- 1 teaspoon vanilla
- 4 ounces milk chocolate
- 4 ounces white chocolate
Chocolate Whipped Cream:
- 1 ½ cup heavy cream
- ⅔ cup powdered sugar
- 3 Tablespoons cocoa powder sifted
- 1 teaspoon vanilla
For Decorating:
- Chocolate curls
Instructions
Make the Crust:
Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a greased 9-inch pie plate; refrigerate.
Make the Ganache:
Place the chocolate in a medium bowl. Combine heavy cream and butter in a small saucepan, stirring over medium heat until mixture is smooth and just begins to simmer. Pour over the chocolate, cover with plastic wrap, and allow to sit for 2-3 minutes. Remove wrap and stir until smooth. Pour the ganache evenly into the crust. Chill in the freezer for at least 30 minutes, or until set.
Make the Chocolate Fillings:
In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.
In a separate bowl, combine the milk chocolate and 1/4 of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
In another bowl, combine the white chocolate and 1/4 cup of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
Remove half of the cream cheese from the mixer and into another bowl; set aside. Pour the melted milk chocolate into the mixer with the cream cheese mixture and beat until combined. Fold in half of the whipped cream by hand with a spatula.
Pour chocolate filling into the pie crust and smooth out evenly with a spatula.
Pour the reserved cream cheese mixture into the mixing bowl. Add the melted white chocolate into the mixer and beat until combined. Fold in the rest of the whipped cream by hand. Pour white chocolate filling on top of the chocolate filling and smooth out evenly. Chill in the refrigerator for at least 6 hours, preferably overnight.
Make the Chocolate Whipped Cream:
In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form.
Add the powdered sugar, cocoa powder, and vanilla, and beat until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a large star tip.
To Decorate:
Pipe a border of whipped cream along the edges of the pie. Sprinkle chocolate curls on top. Serve and enjoy!
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