No Bake Chocolate Pie (Print Version)

# Ingredients:

→ Oreo Crust

01 - 76 g (⅓ cups) unsalted butter, melted but not hot
02 - 250 g (22 pieces) Oreo cookies, crushed into crumbs
03 - Pinch of salt

→ Chocolate Ganache Filling

04 - 310 g (1¾ cups) semi-sweet chocolate, good quality (e.g., Callebaut 811 Dark chocolate callets)
05 - 190 g (¾ cup) heavy cream (36% fat), for heating
06 - 190 g (¾ cup) heavy cream (36% fat), cold

→ Whipped Chantilly Cream

07 - 230 g (1 cup) heavy cream (36% fat), cold
08 - 30 g (¼ cup) powdered sugar, sifted

→ Decoration

09 - Chocolate shavings

# Instructions:

01 - Melt the butter in the microwave on low heat. Let it cool slightly while preparing the Oreo crumbs. Make the crumbs either in a food processor or by using a zip bag and rolling pin.
02 - Mix the cookie crumbs with the warm butter and a pinch of salt until it comes together and the crumbs are evenly coated. If the mixture is too runny, place it into the fridge for a few minutes.
03 - Line a pie tin with the cookie mixture and press it evenly into the pan using a bent spoon or a small flat-bottom cup. Start with the sides and then finish with the bottom. Pack the crumbs down into a flat and even layer.
04 - Put the crust in the freezer for 15 minutes before adding the chocolate filling.
05 - Put the finely chopped semi-sweet chocolate into a microwave-safe bowl and partially melt it in the microwave.
06 - Heat the first 190 grams of heavy cream just until simmering. Pour the warm cream over the partially melted chocolate. Let the mixture sit for a minute and then stir until smooth.
07 - Pour the remaining 190 grams of cold heavy cream into the bowl and stir until fully combined with the chocolate. The mixture should be cool at this point.
08 - Pour the chocolate ganache into the frozen Oreo crust. Refrigerate for a minimum of 4 hours so the ganache can set completely.
09 - Once the chocolate ganache sets, whip the cold heavy cream and powdered sugar together with an electric hand mixer until fluffy and pipeable, about 2-3 minutes. Stop whipping when the cream reaches early stiff peaks, just after soft peaks form.
10 - Pipe or spoon the whipped cream over the chocolate layer and garnish with chocolate shavings. Chill the pie until ready to serve.

# Notes:

01 - Leftovers can be stored refrigerated for 2-3 days

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