Amazingly Decadent Fluffy Chocolate Pie with Homemade Oreo Crust
Rich, creamy chocolate, fresh whipped cream and light, fluffy meringue, all combined in an Oreo cookie pie crust. Sounds delicious, right? It is. Most definitely delicious. And while there are a few steps to making this fluffy chocolate pie, it’s not complicated. I believe whoever first invented the Oreo crust is a genius. Seriously, a food genius. Oreo cookies are delicious, I think that’s a well known fact. So what could possibly make Oreo cookies better? Butter. Butter makes everything better. And this crust is so. damn. easy to make.
And that chocolate fluff. I don’t need to explain why this is amazing. I mean, it’s chocolate, whipped cream and meringue. Oh yeah, and butter. And you already know how I feel about that. The fresh made vanilla whipped cream is the icing on the cake. Well actually it’s the whipped cream on the pie. Literally.
Related Recipe: Creamy Lemon Chiffon Pie
Let’s start by making our super simple Oreo crust. Place the Oreo cookies in a food processor and pulse until crumbs are formed. Add melted butter and pulse until thoroughly combined.
Press the mixture firmly into pie plate and bake at 350 degrees for 18 minutes. Refrigerate until cooled, 1-2 hours.
The chocolate fluff is the most labor intensive part of this recipe. And it’s not that hard. First, melt the chopped chocolate and butter together in a heatproof bowl. I typically use the microwave for this.
Place the egg whites, sugar and cream of tartar in a heatproof bowl and heat over boiling water until sugar is dissolved (use a double boiler if you have one).
Remove from heat. Beat the egg white mixture until soft peaks form. Gently fold the mixture into the melted chocolate and set aside.
Place whipping cream (2 cups) in a bowl and whip until stiff peaks form. Fold the whipped cream into the chocolate and egg white mixture. Be careful not to over mix or your fluff will deflate! Pour mixture into cooled pie crust and refrigerate for 1 hour, or until cooled and set.
Fresh made whipped cream is the best. A while back, I made some fresh whipped cream for some strawberry shortcake I made from scratch. We had a little shortcake left over and I didn’t feel like making a whole batch of whipped cream for one serving so we bought a can. I’ll never buy a can again. It’s not the same thing, not one bit. Once you go fresh you never go back. So, the lesson is store bought whipped cream will work in a pinch, but I HIGHLY recommend making your own. And not just for this recipe, for anything.
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So, start by whipping the cream until it becomes frothy. Add the sugar and vanilla and continue whipping until soft peaks form. Spread the whipped cream over the cooled chocolate mousse and refrigerate for one hour. Make sure you lick the beaters. That’s the key to a good whipped cream. You’ve got to taste test, right?
If you absolutely can’t wait to eat it, go ahead and dig in, you probably won’t ruin this deliciously fluffy chocolate pie.
- 20 Oreo cookies
- 4 tbsp. butter melted
- 8 oz. unsweetened baking chocolate chopped
- 2 tbsp. butter
- 1 cup sugar
- 2 cups cream
- 1/4 tsp. cream of tartar
- 4 egg whites
- Whipped Cream:
- 1 cup cream
- 1 tbsp. sugar
- 1/2 tsp. vanilla
Place the Oreo cookies in a food processor and pulse until crumbs are formed.
Add melted butter and pulse until thoroughly combined.
Press the mixture firmly into pie plate.
Bake at 350 degrees for 18 minutes.
Melt chocolate and butter together in a heatproof bowl.
Place egg whites, sugar and cream of tartar in a heatproof bowl and heat over boiling water until sugar dissolved (use a double boiler if you have one). Remove from heat.
Beat the egg white mixture until soft peaks form.
Fold gently into the melted chocolate.
Place whipping cream in a bowl and whip until stiff peaks form.
Fold whipped cream into the chocolate and egg white mixture.
Pour mixture into cooled pie crust. Refrigerate.
Whip the cream until it starts to become frothy.
Add the sugar and vanilla and continue beating until soft peaks form.
Spread whipped cream over the cooled chocolate mousse.
Refrigerate 1 hour and serve.
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