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Blend the Oreos in a food processor until they are finely ground. Add in the melted butter and blend until well combined.
Place the moist crumb mixture into a 9-inch pie plate and press onto the bottom and up the sides evenly (you should have about 1/8 inch all around.)
Refrigerate the crust for at least an hour before you fill it.
In a medium-sized microwave safe bowl, melt chocolate on medium in 30 seconds intervals, mixing each time, until melted and smooth without any lumps. Allow to cool.
In another medium bowl, whip the cream and powdered sugar with an electric mixer until stiff peaks form, about 1 minute. Gently fold (do not stir) into the cooled melted chocolate.
Pour mixture into your prepared cookie crust and spread evenly.
Refrigerate for at least 6 hours (or overnight.)
Cut into slices. Sprinkle with a little flaky sea salt (this is optional but highly recommended. It enhances the flavors and takes each bite up a notch.)
Serve with a drizzle of caramel sauce, or include a little puddle of raspberry sauce underneath each slice, or dollop with whipped cream. All optional, but all amazing!
NOTE: The full article includes tips for success and possible variations. This pie is sweet. If you want it less sweet, remove the filling from the Oreo cookies, but use more of them, or substitute chocolate graham crackers.