The ULTIMATE Chocolate Pie
The ULTIMATE Chocolate Pie
Ingredients
For the Crust
- 200 g chocolate cookies, e.g., Oreos
- 50 g unsalted butter, melted
For the Filling
- 200 g dark chocolate, 50-70% cocoa solids, finely chopped
- 100 g milk chocolate, finely chopped
- 100 g heavy cream, for melting chocolate
- 500 g heavy cream, cold, for whipping
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Place the chocolate cookies into a food processor and process until they are finely ground.
⏱️ 2 min
- 2
Melt the unsalted butter. Pour the melted butter into the crushed cookies in the food processor and mix until well combined.
⏱️ 3 min
- 3
Press the cookie mixture evenly into a 23cm (9 inch) pie dish. Place the pie dish in the fridge to chill while you prepare the filling.
⏱️ 5 min
- 4
Place the finely chopped dark chocolate and milk chocolate into a heatproof bowl.
⏱️ 2 min
- 5
In a separate saucepan, heat 100g of heavy cream until it is just simmering, being careful not to let it boil.
⏱️ 3 min
- 6
Pour the hot cream over the chopped chocolate in the heatproof bowl. Let the mixture sit undisturbed for 1 minute to allow the chocolate to melt.
⏱️ 2 min
- 7
Stir the chocolate and cream mixture until it is completely smooth and fully melted, forming a ganache. Add the vanilla extract and a pinch of salt, then stir to combine thoroughly.
⏱️ 3 min
- 8
Allow the ganache to cool completely to room temperature. This step is crucial for the texture of the pie filling.
⏱️ 15 min
- 9
In a separate bowl, whip 500g of cold heavy cream until soft peaks form.
⏱️ 3 min
- 10
Add approximately 1/3 of the whipped cream to the cooled ganache. Gently fold the whipped cream into the ganache until just combined.
⏱️ 2 min
- 11
Add the remaining 2/3 of the whipped cream to the mixture. Gently fold until no streaks of white cream remain, ensuring the mixture is light and airy.
⏱️ 3 min
- 12
Pour the prepared chocolate filling into the chilled pie crust. Smooth the top of the filling with a spatula.
⏱️ 2 min
- 13
Refrigerate the pie for at least 6 hours, or preferably overnight, until it is firm and set.
⏱️ 360 min
- 14
Once firm, slice the chocolate pie and serve. Garnish with chocolate shavings if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The ULTIMATE Chocolate Pie
For the Crust
- 200 g chocolate cookies, e.g., Oreos
- 50 g unsalted butter, melted
For the Filling
- 200 g dark chocolate, 50-70% cocoa solids, finely chopped
- 100 g milk chocolate, finely chopped
- 100 g heavy cream, for melting chocolate
- 500 g heavy cream, cold, for whipping
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Place the chocolate cookies into a food processor and process until they are finely ground.
⏱️ 2 min - 2
Melt the unsalted butter. Pour the melted butter into the crushed cookies in the food processor and mix until well combined.
⏱️ 3 min - 3
Press the cookie mixture evenly into a 23cm (9 inch) pie dish. Place the pie dish in the fridge to chill while you prepare the filling.
⏱️ 5 min - 4
Place the finely chopped dark chocolate and milk chocolate into a heatproof bowl.
⏱️ 2 min - 5
In a separate saucepan, heat 100g of heavy cream until it is just simmering, being careful not to let it boil.
⏱️ 3 min - 6
Pour the hot cream over the chopped chocolate in the heatproof bowl. Let the mixture sit undisturbed for 1 minute to allow the chocolate to melt.
⏱️ 2 min - 7
Stir the chocolate and cream mixture until it is completely smooth and fully melted, forming a ganache. Add the vanilla extract and a pinch of salt, then stir to combine thoroughly.
⏱️ 3 min - 8
Allow the ganache to cool completely to room temperature. This step is crucial for the texture of the pie filling.
⏱️ 15 min - 9
In a separate bowl, whip 500g of cold heavy cream until soft peaks form.
⏱️ 3 min - 10
Add approximately 1/3 of the whipped cream to the cooled ganache. Gently fold the whipped cream into the ganache until just combined.
⏱️ 2 min - 11
Add the remaining 2/3 of the whipped cream to the mixture. Gently fold until no streaks of white cream remain, ensuring the mixture is light and airy.
⏱️ 3 min - 12
Pour the prepared chocolate filling into the chilled pie crust. Smooth the top of the filling with a spatula.
⏱️ 2 min - 13
Refrigerate the pie for at least 6 hours, or preferably overnight, until it is firm and set.
⏱️ 360 min - 14
Once firm, slice the chocolate pie and serve. Garnish with chocolate shavings if desired.
⏱️ 1 min