Ingredients
Scale
- 20 Oreo cookies
- 3 tablespoons unsalted butter (melted)
- 1 1/3 cups granulated sugar
- 8 ounces bittersweet baking chocolate (melted)
- 10 tablespoons unsalted butter (room temperature)
- 1 1/3 cups heavy cream (cold)
Instructions
- Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs until they resemble sand.
- In a mixing bowl, combine the crushed Oreos with melted butter until all crumbs are coated. Press this mixture firmly into a 9-inch pie dish.
- Bake the crust for about 10 minutes until set, then allow it to cool completely on a wire rack.
- Melt the bittersweet chocolate over low heat, stirring gently until smooth and glossy, then remove from heat and let cool slightly.
- In a large bowl, beat room temperature butter and granulated sugar together until fluffy—about 5 minutes.
- Stir in cooled melted chocolate until fully incorporated, ensuring no lumps remain.
- Pour the prepared filling into the cooled Oreo crust evenly. Cover with plastic wrap and refrigerate for at least four hours to set.
- When ready to serve, whip cold heavy cream with powdered sugar until soft peaks form before spreading it over your chilled pie.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (116g)
- Calories: 410
- Sugar: 24g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg