Description
This Life Changing Chocolate Pie features a rich, smooth chocolate filling set in a crunchy Oreo cookie crust, topped with fluffy marshmallow-infused whipped cream. This decadent dessert combines dark and milk chocolate for a perfect bittersweet balance, cooled overnight for optimal texture and flavor. Ideal for chocolate lovers seeking a luscious homemade treat that’s both impressive and indulgent.
Ingredients
Scale
Crust
- 26 Oreos (whole cookies), ground (see notes for gluten free option)
- 6 tbsp salted butter, melted
Filling
- 7 oz jar marshmallow fluff, divided
- 2 tbsp salted butter, sliced
- 7 oz Lindt 70% dark chocolate, finely chopped
- 6 oz Lindt milk chocolate, finely chopped
- 3 cups heavy whipping cream, divided
Instructions
- Make the chocolate crust: Stir together the ground Oreos and melted butter until thoroughly combined. Press the mixture firmly into a deep 9-inch pie dish to form an even crust. Place it in the refrigerator to chill and set while preparing the filling.
- Prepare the chocolate pie filling base: In a large bowl, add half of the marshmallow fluff, then the sliced butter, followed by the chopped dark and milk chocolates, layering the ingredients in this order with fluff at the bottom.
- Heat the cream: In a medium saucepan, pour in 2 cups of heavy cream and heat over medium heat, stirring occasionally, for about 5 minutes until the cream just begins to steam. Avoid boiling as that will prevent the filling from setting properly.
- Combine cream and chocolate mixture: Pour the hot cream over the bowl with the chocolate and fluff mixture. Let it sit undisturbed for a couple of minutes, then whisk continuously until the mixture is smooth and the chocolate is completely melted. The marshmallow fluff initially looks clumpy but will dissolve as you whisk.
- Strain and pour filling: Pour the filling through a fine mesh sieve directly into the chilled Oreo crust to remove any lumps. If there’s extra filling, store it in a container in the fridge for a delicious snack later.
- Let pie set: Tap the pie dish gently to release air bubbles. Let the pie rest at room temperature for about 2 hours to thicken, then transfer it to the refrigerator to chill and fully set overnight.
- Make whipped cream topping: In a large bowl, use a hand or stand mixer with the whisk attachment to whip the remaining 1 cup of heavy cream on high speed until it just starts to thicken. Add the remaining marshmallow fluff and continue to whip for about 1 minute until thick and fluffy.
- Chill whipped cream: Transfer the whipped cream to a container and chill it in the refrigerator overnight to firm up.
- Serve the pie: Slice the pie when fresh from the refrigerator. Dollop each slice generously with the marshmallow whipped cream topping and garnish with freshly shaved chocolate for an elegant finish.
Notes
- For a gluten-free crust, substitute gluten-free chocolate sandwich cookies in place of Oreos, ensuring they are finely ground for the crust.
- Be careful not to boil the heavy cream when heating; steam is sufficient to melt the chocolate without compromising the filling’s texture.
- Straining the filling helps achieve a silky smooth texture by removing any lumps from the melted marshmallow or chocolate chunks.
- Chilling both the pie and whipped cream overnight is crucial for the best consistency and flavor blend.
