Chocolate Pie
This chocolate pie has an Oreo crust, chocolate Nutella no bake pie, chocolate whipped cream, and a cinnamon oat crumble. This is such an indulgent pie, but it is perfect for the holidays!
Servings: 16 slices
Calories: 394kcal
Ingredients
Oreo Crust
- 2 1/2 cups Oreo crumbs Use 20-25 Oreos
- 3 TBSP Unsalted butter melted
Chocolate Nutella Pie
- 16 oz Cream cheese room temperature
- 1 cup Nutella
- 1/2 cup Powdered sugar
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
Chocolate Whipped Cream
- 1 cup Heavy cream
- 1/4 cup Unsweetened cocoa powder
- 2 TBSP Powdered sugar
- 1/2 tsp Pure vanilla extract
Cinnamon Oat Crumble
- 1/2 cup All-purpose flour
- 1/4 cup Old fashioned oats
- 1/4 cup Brown sugar packed light or dark
- 1 tsp Ground cinnamon
- 5 TBSP Unsalted butter melted
Instructions
Oreo Crust
- Spray a 9-inch pie pan or a 9-inch springform pan with baking nonstick spray. Set aside
- Blend the Oreos into a food processor/blender into a fine crumb. Mix the Oreo crumbs and melted butter with a fork.2 1/2 cups Oreo crumbs, 3 TBSP Unsalted butter
- Pour the crumbs into the pan and press halfway up the pan and use the bottom of a measuring cup to compact the crust. Freeze the pan while you make the filling.
Chocolate Nutella Pie
- Place the metal mixing bowl and a whisk attachment in the freezer for 10 minutes.
- Using a mixer, beat the cream cheese and Nutella on high for 1 minute. Add in the powdered sugar, cocoa powder, and vanilla extract. Mix until smooth.16 oz Cream cheese, 1 cup Nutella, 1/2 cup Powdered sugar, 1/2 cup Unsweetened cocoa powder, 1 tsp Pure vanilla extract
- Using the cold bowl, beat the heavy cream and powdered sugar on high speed until stiff peaks from.1 cup Heavy cream, 1/4 cup Powdered sugar
- Pour the whipped cream into the chocolate bowl. Use a rubber spatula to gently fold the whipped cream into the chocolate mixture.
- Pour the filling on top of the crust. Cover with foil and chill overnight or at least 6 hours.
Cinnamon Oat Crumble
- If you don't want to use your oven at all, you can skip this part. However, it really takes the pie to the next level.
- In a medium bowl, mix the flour, oats, brown sugar, cinnamon, and melted butter. Place the bowl in the fridge while the oven preheats.1/2 cup All-purpose flour, 1/4 cup Old fashioned oats, 1/4 cup Brown sugar, 1 tsp Ground cinnamon, 5 TBSP Unsalted butter
- Preheat the oven to 300°F. Spray a cookie sheet with baking nonstick spray. Press the crumble over the cookie sheet.
- Bake for 10 minutes. Use a rubber spatula to mix the crumble. It will harden as it cools. Cool completely before using.
Chocolate Whipped Cream
- Place a metal bowl and a whisk attachment in the freezer for 10 minutes.
- Beat the heavy cream, cocoa powder, powdered sugar, and vanilla. Beat until medium peaks form.1 cup Heavy cream, 1/4 cup Unsweetened cocoa powder, 2 TBSP Powdered sugar, 1/2 tsp Pure vanilla extract
- Take the pie out of the freezer. If using a springform pan, take the pie out of the pan.
- Spread the whipped cream on top of the pie and sprinkle the crumble on top.
Notes
Pull the dairy ingredients out 2 hours before using.
Nutrition
Calories: 394kcal | Carbohydrates: 30g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 108mg | Potassium: 219mg | Fiber: 3g | Sugar: 16g | Vitamin A: 994IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2mg