No Bake Chocolate Pie
Decadent and dreamy, this no-bake chocolate pie with an Oreo crust is pure dessert bliss. The rich, silky chocolate filling rests on a crunchy, chocolatey Oreo base, topped with fluffy whipped cream for the ultimate indulgence. Easy to make and impossible to resist, it’s the perfect treat for chocolate lovers everywhere!
Servings: 8 servings
Calories: 912kcal
Equipment
- 3 stainless steel bowls
Ingredients
Crust
- 26 oreos regular or gluten free
- 6 tablespoon unsalted butter melted
- ¼ teaspoon kosher salt diamond crystal
Pie Filling
- 4 egg whites
- ¾ cup granulated sugar
- 10 oz bittersweet chocolate chips, good quality
- 3 tablespoon unsalted butter
- 3 cups heavy cream, divided 1½ cups & 1½ cups
- ½ teaspoon kosher salt diamond crystal
- ½ tsp vanilla extract
- ½ cup sour cream
- 1 pinch kosher salt diamond crystal
Instructions
Crust
- Blend Oreos and salt in a food processor until you have a fine crumb. Add melted butter and blend again for 5 seconds
- Press cookie crumbs into the bottom and sides of a 9 inch pie pan then put crust in freezer until ready to fill
Pie Filling
- Whisk egg whites and sugar in a medium heatproof bowl over a double boiler until sugar dissolves. Do not allow egg whites to become hot. This takes about 3 minutes
- Remove bowl from the double boiler and use a hand mixer to beat egg whites for 7-8 minutes on high speed. Egg whites will become fluffy, and form stiff peaks
- In a separate medium sized heat proof bowl, melt chocolate and butter over the same double boiler, stirring frequently with a rubber spatula until smooth
- In another bowl, beat 1½ cups COLD heavy cream with salt and vanilla on medium-high speed until medium peaks form
- Fold egg white mixture into chocolate mixture, working quickly to avoid chocolate becoming gritty or chunky
- Fold whipped cream into chocolate mixture just until no white streaks are visible
- Add chocolate mousse mixture into chilled pie crust
- Beat 1½ cups heavy cream, sour cream and kosher salt in a medium bowl until medium peaks form. Spread mixture over the top of the chocolate mousse mixture then chill AT LEAST 3 hours, or overnight
- Top pie with chocolate shavings or a very light dusting of cocoa powder
Notes
Make a double boiler by having a small or medium pot filled partially with water that is simmering or just below a simmer. Do not boil water.
Remove egg whites from heat as soon as sugar is dissolved.
Work quickly when folding egg whites into chocolate mixture to avoid a gritty texture.
Pie must chill at least 3 hours to properly set.
This pie is great for holidays and entertaining!
Nutrition
Calories: 912kcal | Carbohydrates: 68g | Protein: 9g | Fat: 69g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 433mg | Potassium: 424mg | Fiber: 4g | Sugar: 51g | Vitamin A: 1814IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 7mg
