I Dirtied Every Bowl in My Kitchen for This Pie… Was It Worth It?

By Sugar Spun Run · 180 min

Ingredients

Instructions

1. Crust: Pulse Oreo cookies in a food processor until they are fine crumbs.
2. Tip the crumbs into a bowl, add the melted butter and toss until all the crumbs are moistened.
3. Press the crumbs firmly into the bottom and up the sides of a 9.5-inch (24 cm) pie plate and set aside.
4. Ganache: Put the chocolate in a heatproof bowl.
5. Heat the cream in a small saucepan over low heat until it just begins to steam. Take off the heat and pour evenly over the chocolate.
6. Cover the bowl with foil and leave for 5 minutes without disturbing, then remove the foil and whisk until smooth.
7. Pour the ganache evenly over the Oreo crust and chill while you make the filling.
8. Filling: Melt the 8 oz chocolate with the instant coffee in a microwave-safe bowl, heating in 15-20 second bursts and stirring well between each, until completely smooth.
9. Let the chocolate cool until it is still liquid but no longer warm to the touch, stirring from time to time.
10. In a large bowl, beat the cream cheese, sour cream and ½ cup powdered sugar until smooth.
11. Stir the melted chocolate into the cream cheese mixture until fully combined.
12. Whipped cream: In a separate large bowl, beat the 2 ½ cups heavy cream, 1 cup powdered sugar and vanilla with an electric mixer to stiff peaks.
13. Fold half of the whipped cream into the chocolate mixture gently with a spatula until combined, then spread evenly over the ganache.
14. Spread or pipe the remaining whipped cream over the filling. Cover and refrigerate until firm, at least 4-6 hours or preferably overnight.
15. Keep refrigerated and serve cold.

Summarized from Sugar Spun Run's video. Watch it for the details.

More recipes with

CreamHeavy creamCream cheeseChocolateSour creamDark chocolateWhipped creamOreo