Life Changing Chocolate Pie
Life Changing Chocolate Pie
Ingredients
For the Oreo Cookie Crust
- 26 Oreos, whole, cookies and cream in all
- 6 tablespoons salted butter, melted
For the Chocolate Fudge Filling
- 7 ounces Lindt 70% dark chocolate, broken into pieces
- 2 tablespoons salted butter
- 1/2 jar marshmallow fluff
- 6 ounces milk chocolate, broken into pieces
- 2 cups heavy cream
For the Whipped Topping (optional)
- 1 cup heavy cream
- remaining jar marshmallow fluff, from the 1/2 jar used in the filling
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
Press the Oreo mixture firmly and evenly into a pie dish to form the crust. Set aside.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 2 min
- 10
Place the pie in the refrigerator and chill overnight (at least 8 hours) to allow the filling to set completely.
⏱️ 480 min
- 11
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.
⏱️ 3 min
- 12
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.
⏱️ 2 min
Kitchen Tools
Life Changing Chocolate Pie
For the Oreo Cookie Crust
- 26 Oreos, whole, cookies and cream in all
- 6 tablespoons salted butter, melted
For the Chocolate Fudge Filling
- 7 ounces Lindt 70% dark chocolate, broken into pieces
- 2 tablespoons salted butter
- 1/2 jar marshmallow fluff
- 6 ounces milk chocolate, broken into pieces
- 2 cups heavy cream
For the Whipped Topping (optional)
- 1 cup heavy cream
- remaining jar marshmallow fluff, from the 1/2 jar used in the filling
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
Press the Oreo mixture firmly and evenly into a pie dish to form the crust. Set aside.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 2 min - 10
Place the pie in the refrigerator and chill overnight (at least 8 hours) to allow the filling to set completely.
⏱️ 480 min - 11
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.
⏱️ 3 min - 12
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.
⏱️ 2 min