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


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 


  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
Print Friendly, PDF & Email