Ingredients
Scale
- 20 Oreo cookies (230 grams)
- 3 tablespoons unsalted butter, melted
- 1 1/3 cups granulated sugar
- 8 ounces bittersweet baking chocolate, melted
- 10 tablespoons unsalted butter, at room temperature
- 1 1/3 cups heavy cream
- Powdered sugar and vanilla extract for topping
Instructions
- Preheat oven to 350°F (175°C). Crush Oreos and combine with melted butter. Press into pie dish and bake for 10 minutes. Let cool.
- Beat granulated sugar and eggs until thick and pale. Add melted chocolate and vanilla; mix until smooth.
- Gradually mix in room-temperature butter until fully incorporated.
- Whip heavy cream with powdered sugar until soft peaks form. Fold half into chocolate mixture, then pour into cooled crust.
- Refrigerate for at least 6 hours or overnight. Top with remaining whipped cream before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the pie, about 100g)
- Calories: 410
- Sugar: 32g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Use quality bittersweet chocolate for the best flavor. Experiment with toppings like fresh berries or chocolate drizzle for added flair.
