(1) package Oreo cookies, crushed into crumbs (see post for more info on this)
8tablespoonsunsalted butter, melted
For the chocolate ganache filling:
12ouncessemi-sweet chocolate, chopped
1and 1/2 cups heavy cream
For the Oreo topping:
12Oreo cookies, chopped
Instructions
For the no-bake Oreo cookie crust:
In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.
For the chocolate ganache filling:
Place chopped chocolate in a medium-sized heatproof bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour the cream on top of the chocolate pieces and set aside for 1 minute. Using a whisk, stir the melted chocolate into the cream, carefully whisking until smooth and glossy. Pour filling into chilled Oreo cookie crust.
For the Oreo topping:
Chop cookies into small bits. Sprinkle over wet chocolate ganache. Place pie in the freezer or fridge until completely set.
Notes
This pie may be frozen for up to 2 months, or stored in the fridge for 3 days.
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