Ingredients:

For the Crust:
  • 25 Oreo cookies – wafers and filling
  • 6 Tbsp butter – melted
For the Chocolate Filling:
  • 10 oz. dark chocolate chips – with 50-80% Cacao – (I use 63% Guittard Extra Dark – red bag)
  • 6 oz. milk chocolate chips
  • 6 Tbsp butter – cut into 6 pieces
  • 1 Tbsp light karo corn syrup
  • 1-3/4 C heavy cream

Directions:

Make the Crust:
  1. Crush the Oreos in a food processor, or place them in a Ziploc bag and bash with a rolling pin
  2. Mix the crushed cookies with the melted butter
  3. Press into the bottom and up the sides of a 9″ pie plate
  4. Place in the freezer as you make the filling
Make the Chocolate Filling:
  1. In a large heat-proof bowl add the chocolate, butter and corn syrup – no need to mix it – just set it aside
  2. Bring the cream to a gentle simmer in a medium saucepan over medium-low heat
  3. Once the cream gently starts to boil, remove from the heat and pour over the chocolate/butter/corn syrup
  4. Cover the bowl and let sit for 3 minutes
  5. Whisk everything together until it’s glossy and no longer looks milky
  6. Pour into the prepared crust and place the pie in the fridge for at least 2 hours (or overnight) before slicing
  7. Serve with whipped cream and berries 

Notes:

  1. I recommend removing the pie from the fridge about 20 minutes before serving if it’s been in the fridge overnight
  2. Also, this pie freezes well. To thaw, refrigerate overnight
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