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To prepare the Oreo Cookie Crust, place 26 whole Oreos (including the cream filling) into a Ziploc bag. Crush the Oreos using a meat tenderizer or similar tool until they are finely crumbled. Alternatively, use a food processor if available.

Transfer the crushed Oreos to a bowl. Add 6 tablespoons of melted salted butter to the crushed Oreos. Stir the mixture with a spoon until the butter is fully incorporated and the crumbs are moistened.

Press the Oreo mixture firmly and evenly into a pie dish to form the crust. Set aside.

To prepare the Chocolate Fudge Filling, chop 7 ounces of Lindt 70% dark chocolate into small pieces and chop 6 ounces of milk chocolate into small pieces.

In a large heatproof bowl, combine the chopped 70% dark chocolate, 2 tablespoons of salted butter, half a jar of marshmallow fluff, and the chopped milk chocolate.

In a saucepan, heat 2 cups of heavy cream on the stove until it just starts to steam. Do not bring it to a rolling boil.

Carefully pour the hot heavy cream over the chocolate, butter, and marshmallow fluff mixture in the bowl. Let the mixture sit undisturbed for a couple of minutes to allow the heat from the cream to melt the chocolate and butter.

After a couple of minutes, whisk the mixture thoroughly. Continue whisking until all the marshmallow bits have smoothed out and the mixture is uniform, glossy, and creamy.

For a silky smooth texture and to remove any air bubbles, optionally strain the chocolate filling through a fine-mesh sieve directly into the prepared Oreo pie crust. If there is any excess filling that does not fit into the pie crust, pour it into a small, separate container.

Place the pie in the refrigerator and chill overnight (at least 8 hours) to allow the filling to set completely.

To prepare the optional Whipped Topping, in a stand mixer fitted with a whisk attachment (or using a hand mixer), combine 1 cup of heavy cream with the remaining marshmallow fluff from the jar. Whip until soft peaks form, or to your desired whipped cream consistency.

Once the pie is thoroughly chilled and set, slice it into individual portions. Serve each slice with a generous dollop of the prepared whipped cream. Optionally, garnish with chocolate shavings for an extra touch.


To prepare the Oreo Cookie Crust, place 26 whole Oreos (including the cream filling) into a Ziploc bag. Crush the Oreos using a meat tenderizer or similar tool until they are finely crumbled. Alternatively, use a food processor if available.

Transfer the crushed Oreos to a bowl. Add 6 tablespoons of melted salted butter to the crushed Oreos. Stir the mixture with a spoon until the butter is fully incorporated and the crumbs are moistened.

Press the Oreo mixture firmly and evenly into a pie dish to form the crust. Set aside.

To prepare the Chocolate Fudge Filling, chop 7 ounces of Lindt 70% dark chocolate into small pieces and chop 6 ounces of milk chocolate into small pieces.

In a large heatproof bowl, combine the chopped 70% dark chocolate, 2 tablespoons of salted butter, half a jar of marshmallow fluff, and the chopped milk chocolate.

In a saucepan, heat 2 cups of heavy cream on the stove until it just starts to steam. Do not bring it to a rolling boil.

Carefully pour the hot heavy cream over the chocolate, butter, and marshmallow fluff mixture in the bowl. Let the mixture sit undisturbed for a couple of minutes to allow the heat from the cream to melt the chocolate and butter.

After a couple of minutes, whisk the mixture thoroughly. Continue whisking until all the marshmallow bits have smoothed out and the mixture is uniform, glossy, and creamy.

For a silky smooth texture and to remove any air bubbles, optionally strain the chocolate filling through a fine-mesh sieve directly into the prepared Oreo pie crust. If there is any excess filling that does not fit into the pie crust, pour it into a small, separate container.

Place the pie in the refrigerator and chill overnight (at least 8 hours) to allow the filling to set completely.

To prepare the optional Whipped Topping, in a stand mixer fitted with a whisk attachment (or using a hand mixer), combine 1 cup of heavy cream with the remaining marshmallow fluff from the jar. Whip until soft peaks form, or to your desired whipped cream consistency.

Once the pie is thoroughly chilled and set, slice it into individual portions. Serve each slice with a generous dollop of the prepared whipped cream. Optionally, garnish with chocolate shavings for an extra touch.
