This chocolate pie is pure comfort in every bite. Smooth, rich, and impossibly creamy, it blends dark and milk chocolate with a hint of marshmallow sweetness. The Oreo crust gives it the perfect crunch for contrast. Best of all, you can make it ahead, chill overnight, and serve effortlessly at any gathering.
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Why You’ll Love This Chocolate Pie
You’ll love this chocolate pie for its silky, melt-in-your-mouth texture that perfectly balances the deep flavor of dark chocolate with the soft sweetness of milk chocolate. The Oreo crust adds a buttery crunch that keeps every slice irresistible. It’s simple to prepare yet feels like something straight from a bakery. Since it sets overnight, it’s a perfect make-ahead dessert for holidays, dinner parties, or family weekends. Unlike traditional chocolate pies, this one uses marshmallow fluff for a light, airy texture and an elegant, glossy finish that stays stable. It’s indulgent, foolproof, and always a crowd favorite.
Ingredients You’ll Need
For the Oreo Cookie Crust
You’ll need 26 whole Oreo cookies, finely crushed, and six tablespoons of melted salted butter. Crush the cookies using a food processor or a sturdy rolling pin until they’re sandy and smooth. Then combine with melted butter until fully moistened. Press the mixture firmly into a deep 9-inch pie dish and chill it to set. A firm crust ensures a crisp bite that holds the creamy filling perfectly.
For the Chocolate Filling
The filling combines seven ounces of dark chocolate, six ounces of milk chocolate, two tablespoons of salted butter, and half the marshmallow fluff. Quality chocolate matters here since it defines the flavor depth. Gently heat two cups of heavy cream until it steams but never boils, then pour it over the chocolate mixture to melt everything smoothly. The marshmallow fluff gives the filling a lighter body while maintaining richness. This step creates that luscious, custard-like texture everyone loves.
For the Marshmallow Whipped Cream Topping
You’ll use the remaining one cup of heavy cream and half of the marshmallow fluff to make the whipped topping. This twist on traditional whipped cream makes it slightly denser and delightfully sweet without adding extra sugar. Chill it before serving so it keeps its structure when spooned over the cold pie.
How to Make Chocolate Pie Step by Step
Prepare the Oreo Crust
Combine the finely crushed Oreos and melted butter in a bowl until evenly mixed. Press the mixture into the bottom and up the sides of a 9-inch pie dish using a flat-bottomed cup for a firm, smooth surface. Then refrigerate to set while preparing the filling. This step ensures the crust stays crisp and supports the filling’s weight later.
Make the Chocolate Filling
In a medium saucepan, heat two cups of heavy cream over medium heat until it starts to steam. Meanwhile, add the chopped dark and milk chocolate, two tablespoons of butter, and half the marshmallow fluff into a large bowl. Pour the hot cream over the mixture, let it rest briefly, then whisk until smooth and fully melted. Strain it through a fine mesh sieve into the prepared crust to remove air bubbles or unmelted bits. This makes the texture velvety and clean. Tap the pie gently on the counter to release any trapped air pockets.
Chill and Set the Pie
Allow the pie to rest at room temperature for about two hours so it thickens slightly. Then cover and refrigerate overnight. This long chill helps it set firm enough to slice neatly while staying creamy in the center.
Make the Marshmallow Whipped Cream and Serve
Whip one cup of heavy cream until soft peaks form, then add the remaining marshmallow fluff. Continue whipping until it’s thick and stable. Keep chilled until ready to serve. Add a scoop to each slice and finish with chocolate shavings or curls for an elegant touch. Each bite combines cool creaminess with a rich chocolate core.
Tips for the Best Chocolate Pie
Never boil the cream, or the chocolate could seize and turn grainy. Always use high-quality chocolate, ideally 70% cacao for the dark portion, to get a bold, balanced flavor. Also, make sure your mixing bowl is dry—moisture can affect how the chocolate melts. If you end up with leftover filling, chill it in small cups for a delicious mousse-like treat. To make it gluten-free, swap Oreos for gluten-free sandwich cookies and ensure your chocolate brand contains no wheat additives. Patience is key; the overnight chill transforms the texture into something luxuriously smooth.
Storage, Freezing, and Make-Ahead Tips
You can refrigerate this chocolate pie for up to one week, tightly covered to keep it from absorbing other fridge odors. For longer storage, freeze the set pie without the whipped topping. Once firm, wrap it well in plastic and foil. It will keep for up to three months. When ready to serve, thaw it slowly in the fridge overnight. Because this dessert must chill overnight anyway, it’s ideal for preparing a day or two in advance of a party or holiday meal.
Chocolate Pie FAQs
What is a chocolate pie?
Chocolate pie is a creamy dessert with a chocolate custard or mousse-like filling poured into a baked or chilled crust.
Does chocolate pie need to be refrigerated?
Yes, since it contains cream, butter, and chocolate, it must stay refrigerated to maintain its texture and safety.
What are the three most popular pies?
The top three are apple pie, pumpkin pie, and chocolate pie — a timeless trio loved across seasons.
Other Recipes You May Enjoy
- Chocolate dessert recipes on MicrowaveRecipes
- Gooey chocolate Slutty Brownies dessert
- Red Velvet Cookies Valentine’s dessert
- Strawberry Brownies easy Valentine’s Day dessert
- Sourdough Red Velvet Cupcakes dessert idea
- Baked Pumpkin Donuts fall dessert treat
Final Thoughts
If you’re craving a rich, no-bake dessert that impresses every time, this chocolate pie is it. Each slice feels indulgent yet balanced, thanks to the smooth chocolate filling and fluffy marshmallow topping. Make it ahead, keep it chilled, and serve with love at your next gathering. For more dessert inspiration, visit my Pinterest page for creative twists and ideas.
Chocolate Pie
Equipment
- 9-inch pie dish Deep dish preferred for even filling.
- Mixing bowl For combining crust and filling.
- Saucepan Used to heat cream.
- Whisk To blend chocolate mixture smoothly.
- fine mesh sieve Strain to ensure silky texture.
- electric mixer Whip the topping quickly.
Ingredients
- 26 whole Oreo cookies, finely crushed
- 6 tbsp salted butter, melted
- 7 oz marshmallow fluff, divided
- 2 tbsp salted butter, cut into pieces
- 7 oz dark chocolate (70% cacao), finely chopped
- 6 oz milk chocolate, finely chopped
- 3 cups heavy whipping cream, divided
- chocolate shavings, for garnish
Instructions
- Combine crushed Oreos and melted butter in a bowl. Mix until well combined, then press into a 9-inch pie dish. Chill to set while making the filling.
- In a large bowl, add half the marshmallow fluff, dark and milk chocolate, and sliced butter. Heat 2 cups of heavy cream until steaming, then pour over the mixture. Let sit, then whisk until smooth and glossy.
- Strain the filling through a fine mesh sieve into the crust. Tap gently to remove air bubbles. Allow to thicken at room temperature for 2 hours, then refrigerate overnight to set.
- Whip remaining 1 cup of heavy cream until thickened. Add remaining marshmallow fluff and continue whipping until stable. Spoon over each slice before serving and top with chocolate shavings.
