Directions
For the Oreo Crust:
- Lightly spray a 9-inch springform pan with nonstick baking spray. Set aside.
- Pulse Oreo cookies in a food processor or blender until fine crumbs form.
- In a large bowl, combine Oreo crumbs and melted butter. Mix well.
- Firmly press the mixture into the prepared pan, building it up the sides to about 3 inches. Freeze for 30 minutes.
For the Chocolate Pie Filling:
- Place chopped chocolate in a large heatproof bowl and set aside.
- In a small saucepan over medium heat, combine heavy cream and Baileys. Bring to a simmer, then remove from heat. Stir in vanilla, espresso powder, and sea salt.
- Pour the hot cream mixture over the chopped chocolate. Let sit for 1 minute. Whisk together until smooth and fully combined, about 2 minutes.
- Add butter cubes and whisk vigorously until fully melted. The mixture should be smooth and glossy. Set aside.
For the Whipped Cream:
- Using a handheld mixer or stand mixer fitted with a whisk attachment, beat heavy cream and confectioners’ sugar until medium-soft peaks form. Prepare whipped cream just before assembling the pie.
Assembly:
- Remove the Oreo crust from the freezer. Carefully pour the chocolate ganache into the crust—it will fill the pan completely.
- Refrigerate for at least 3 hours, or overnight, until fully set.
- Before serving, dollop whipped cream in the center and gently swirl it with a spoon, leaving the edges of the chocolate exposed. Top with chocolate shavings. Slice and serve immediately.
Recipe Details
Prep time: 25 minutes
Chill time: 3–4 hours or overnight
Total time: 3 hours 25 minutes
Servings: 8–10
Difficulty: Easy
Variations & Substitutions
- Substitute Baileys with coffee liqueur or amaretto for a different flavor twist.
- Use a chocolate wafer crust instead of Oreo cookies for a slightly lighter base.
- Add a pinch of cinnamon or chili powder to the chocolate filling for a warm, spicy kick.
Serving Suggestions
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