No-Bake Oreo Ganache Pie with Whipped Cream Mound

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 filling on a crunchy Oreo crust, topped with a cloud of unsweetened whipped cream for a rich yet airy dessert. This American-inspired recipe, ready in about 28 minutes, layers Oreo cookies, unsalted butter, semi-sweet 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 using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed Oreos with 6 tbsp melted unsalted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 8 minutes, then cool completely.
  2. Step 2: In a small saucepan, heat 1 1/4 cups heavy cream over medium heat until it just begins to simmer, about 4-5 minutes. Remove from heat and pour over 10 oz semi-sweet chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir gently until smooth and glossy to form the ganache.
  3. Step 3: Pour the ganache into the cooled Oreo crust and refrigerate for at least 3 hours, or until set firmly.
  4. Step 4: To prepare the whipped cream topping, beat 1 cup cold heavy cream with 1 tbsp granulated sugar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Spread or mound the whipped cream generously over the chilled ganache pie. Serve chilled.

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