Submitted by Arianna Harding
About the cook: A homebaker who enjoys creating and trying new recipes. Chocolate is my favorite food 🙂
About the dish: If you’re in the market for a smooth and light chocolate pie, then you’ve come to the right place! I do not like a lot of chocolate pies out there because I’m not a fan of pudding as the filling. I appreciate that pudding pies are a nice shortcut, but they have nothing on a homemade chocolate pie! Also this pie is light, yet rich and decadent at the same time. There’s also no heavy cream in the filling so you can eat a lot (maybe the whole pie?) without feeling too weighted down or bloated from too much dairy. Hopefully I’m not the only one that feels that way… The Oreo crust is the perfect base for the chocolate pie and is just the right amount of crust to filling. It has a nice snap and makes for a great bite that just sends this dessert into swoon-worthy territory. Serve with whipped cream and you can’t go wrong!
National Origin: American
Estimated Time: Over 2 Hours
For the Crust:
24 Oreos crushed
5 tablespoons of butter melted
For the Pie:
4 ounces of bittersweet or semi-sweet chocolate
1/4 cup of granulated sugar
1/2 cup of unsalted butter softened
1 teaspoon of vanilla extract
For the crust: Preheat the oven to 375 degrees. In a medium glass bowl, mix together Oreo cookie crumbs and melted butter together until well combined. Mixture should have texture and consistency of wet sand. Press mixture into a 9-inch pie pan. Bake for 7-8 minutes or until edges are golden brown. Let cool to room temperature.
For the pie: Melt the chocolate in microwave safe bowl in 30 second intervals until completely melted. Let cool for 10 minutes.
Using a whisk attachment on a stand mixer, cream together butter and sugar until light yellow (about 1-2 minutes).
Add in melted chocolate and vanilla, whisk until combined. Scrape down sides if needed.
Add in an egg, one at a time, whisking for 5 minutes on medium high speed after each egg. End result will be a light and fluffy batter.
Scoop out chocolate pie layer into the cooled graham cracker crust. Cover and refrigerate for at least one hour, until set.