No-Bake Oreo Chocolate Ganache Pie with Whipped Cream

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 luscious chocolate ganache pie with an Oreo crust, topped with a cloud of unsweetened whipped cream for a rich yet balanced dessert. 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 oven to 350°F. Crush 24 Oreo cookies finely in a food processor or sealed bag with a rolling pin. Melt 6 tbsp unsalted butter in microwave until liquid, about 30 seconds, then mix with crushed Oreos until evenly moistened. Press the mixture firmly into a 9-inch pie pan to form an even crust. Bake for 8 minutes until set and fragrant, then cool completely.
  2. Step 2: Chop 12 oz semisweet chocolate chips roughly and place in a heatproof bowl. Heat 1 1/2 cups heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3-4 minutes. Pour the hot cream over the chocolate pieces and let sit for 2 minutes. 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 the ganache is fully set.
  4. Step 4: Before serving, whip 1 cup unsweetened heavy whipping cream with 2 tbsp powdered sugar and 1 tsp vanilla extract in a chilled bowl using a hand mixer on medium-high speed until soft peaks form, about 3-4 minutes. Dollop or pipe the whipped cream on top of the set ganache pie. Serve chilled.

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