Ingredients
Equipment
Method
Instructions:
- In a medium bowl, combine the 2 cups of Oreo cookie crumbs with ½ cup of melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to set while you prepare the filling.
- In a microwave-safe bowl, combine the chopped semi-sweet chocolate and 1 cup of heavy whipping cream. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Stir in 2 teaspoons of vanilla extract and 1 teaspoon of instant espresso powder. Allow the mixture to cool slightly.
- In a large mixing bowl, use an electric mixer to whip 1 ½ cups of heavy whipping cream until soft peaks form. Gradually add in 2 tablespoons of granulated sugar while continuing to whip until stiff peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream using a rubber spatula. Be careful not to deflate the whipped cream; you want to maintain that light and fluffy texture.
- Pour the chocolate filling into the chilled Oreo crust, spreading it evenly with the spatula. Place the pie back in the refrigerator for at least 4 hours to set, or overnight for best results.
- Just before serving, whip the remaining 1 cup of heavy whipping cream with 1 tablespoon of granulated sugar and 1 teaspoon of vanilla until soft peaks form. Spread this whipped cream over the set chocolate filling.
- If desired, garnish with chocolate shavings. Slice the pie and serve chilled. Enjoy!
Notes
- Ensure your cream is very cold before whipping for maximum volume.
- This pie can be made ahead of time; store it in the refrigerator for up to 3 days.
- Consider adding chopped nuts to the crust or as a topping for extra crunch.