Description
This decadent No Bake Chocolate Pie features a rich Oreo crust and a luscious chocolate mascarpone filling, topped with whipped cream and Oreo cookie garnish. Perfect for chocolate lovers, it requires no oven time and comes together quickly, making it an ideal dessert for any occasion.
Ingredients
Oreo Crust
- 3 cups Oreo crumbs
- 6 tbsp butter, melted
- 1 tbsp unsalted butter (for greasing the pan)
Chocolate Pie Filling
- 16 oz semi-sweet chocolate, chopped
- 1½ cups heavy whipping cream (cold), divided
- 1/2 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1/2 cup unsalted butter, melted
- 10 oz mascarpone cheese, room temperature
Garnish
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 5 Oreo cookies
- 1 teaspoon unsweetened cocoa powder
Instructions
- Grease Pie Pan: Grease a 9½ inch pie pan with 1 tablespoon of unsalted butter or baking spray. Set it aside to prepare the crust.
- Prepare No Bake Oreo Crust: In a medium bowl, combine 3 cups Oreo cookie crumbs with 6 tablespoons melted butter. Mix thoroughly until the crumbs are evenly coated.
- Press Crust: Firmly press the Oreo crumb mixture into the bottom and up the sides of the greased pie pan. Use the bottom of a measuring cup to evenly shape the crust. Place the crust in the refrigerator to allow it to harden.
- Whip Cream for Filling: In the bowl of an electric mixer, add 1 cup of cold heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract. Whip on high speed until the cream thickens and holds soft peaks. Set aside.
- Melt Chocolate Mixture: In a microwave-safe bowl, add 16 oz chopped semi-sweet chocolate, ½ cup heavy cream, and ½ cup melted butter. Microwave for 1 minute, stir, then microwave for an additional minute until the mixture is hot and beginning to boil.
- Incorporate Espresso: Stir 1 teaspoon espresso powder into the hot chocolate mixture until fully melted and smooth with a shiny texture.
- Combine Mascarpone: Whisk in 10 oz room temperature mascarpone cheese into the chocolate mixture until fully combined and smooth.
- Fold in Whipped Cream: Gently fold the previously whipped cream into the chocolate mascarpone mixture using a spatula until fully combined and smooth.
- Pour Filling into Crust: Evenly pour the chocolate filling into the chilled Oreo crust, smoothing the top as needed.
- Whip Cream for Garnish: In a clean mixer bowl, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar on high speed until it thickens and holds soft peaks.
- Pipe Whipped Cream: Transfer the whipped cream into a piping bag fitted with a star tip and pipe decorative swirls or rosettes onto the top of the pie.
- Garnish: Top the pie with 5 Oreo cookies and lightly sprinkle 1 teaspoon unsweetened cocoa powder over the whipped cream garnish.
- Chill Pie: Refrigerate the pie for 4 to 6 hours or preferably overnight to allow the filling to set completely before serving.
Notes
- Use cold heavy cream for whipping to ensure better volume and texture.
- Room temperature mascarpone blends in more smoothly with the melted chocolate mixture.
- Microwave times may vary; heat chocolate carefully to avoid burning.
- Espresso powder enhances the chocolate flavor without adding a coffee taste.
- Chilling the pie overnight improves texture and flavor melding.
- For a firmer crust, press the Oreo mixture tightly and chill for at least 30 minutes before filling.
