No-Bake Oreo Chocolate Ganache Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich chocolate ganache filling nestled in a crunchy Oreo cookie crust topped with a cloud of unsweetened whipped cream. This American-inspired recipe, ready in about 28 minutes, layers Oreo cookies, unsalted butter, semisweet chocolate chips into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 8 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 350°F. Crush 24 Oreo cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin until you have about 2 cups of crumbs. Melt 6 tbsp unsalted butter in a microwave-safe bowl and stir it into the Oreo crumbs until evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan for an even crust. Bake the crust for 8 minutes, then remove and let cool completely.
  2. Step 2: In a medium saucepan, heat 1 1/2 cups heavy cream over medium heat until it just begins to simmer, about 4-5 minutes; do not boil. Remove from heat and immediately pour over 10 oz semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy to form the ganache.
  3. Step 3: Pour the chocolate ganache into the cooled Oreo crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or until fully set and firm.
  4. Step 4: Before serving, spread 1 cup unsweetened whipped cream over the top of the pie in a thick layer for a light contrast to the rich ganache. Slice and serve chilled.

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