Print
Ingredients
Scale
- 38 regular full-size Oreo cookies, crushed into fine crumbs (do not remove the filling)
- 8 tablespoons (113 grams) unsalted butter, melted
- 1 teaspoon DeLallo instant espresso powder
- 1/3 cup (39 grams) cornstarch
- 2 tablespoons (8 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons DeLallo instant espresso powder
- 1/2 cup (113 grams) heavy cream
- 2 and 1/2 cups (567 grams) milk
- 1 cup (198 grams) granulated sugar
- 10 ounces semi-sweet chocolate, roughly chopped
- 2 tablespoons unsalted butter, cold, cut into tiny pieces
- 1 teaspoon vanilla extract
- 2 cups (340 grams) heavy cream, cold
- 1/3 cup (40 grams) confectioners' sugar, sifted
- 4 ounces semi-sweet chocolate
- 2 tablespoons unsalted butter
Instructions
- Prepare a 9-inch deep dish pie plate with nonstick spray.
- Combine crushed Oreos, melted butter, and espresso powder; press into the pie plate and freeze for 30 minutes.
- Whisk together cornstarch, cocoa powder, salt, and espresso powder in a bowl.
- Heat milk, sugar, and chocolate in a saucepan, stirring constantly until melted.
- Gradually whisk hot mixture into dry ingredients, pour back into saucepan and cook until thick.
- Remove from heat, add cold butter and vanilla; cool and refrigerate for 6-24 hours.
- Beat heavy cream with confectioners' sugar until medium-stiff peaks form.
- Top the chilled pie with whipped cream and garnish with chocolate curls before serving.
Notes
Ensure the pie is refrigerated long enough for best texture.
Using high-quality chocolate enhances the flavor significantly.
Consider flavored extracts like mint or almond for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 120
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 80