Description
This Frozen Chocolate Pie is a delicious no-bake dessert featuring a buttery Oreo crust filled with a creamy, chocolatey filling made from melted Symphony chocolate bars, whipped cream, and vanilla. It’s a perfect make-ahead treat that’s chilled until firm, offering a refreshing and indulgent finish to any meal.
Ingredients
Scale
Crust
- 18 Oreos, finely crushed
- 3 tablespoons butter, melted
Filling
- 2 Symphony bars (4.25 oz each)
- 1/4 cup milk
- 1 cup whipped cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven. Preheat your oven to 375°F to prepare for baking the Oreo crust.
- Make the Crust. In a bowl, combine the finely crushed Oreos with the melted butter until well mixed. Press this mixture firmly and evenly into a 9-inch pie plate to form the crust.
- Bake the Crust. Bake the crust in the preheated oven for 8 to 10 minutes until it sets. Remove from the oven and allow it to cool completely before proceeding.
- Melt the Chocolate. In a microwave-safe bowl, melt the Symphony chocolate bars together with the milk. Heat in short intervals, stirring until the mixture is smooth. Allow it to cool slightly to avoid melting the whipped cream in the next step.
- Prepare the Filling. Whip the cream until stiff peaks form. Gently fold in the vanilla extract followed by the cooled chocolate mixture, blending everything carefully to keep the airy texture.
- Assemble the Pie. Pour the chocolate filling into the cooled Oreo crust. Cover the pie and place it in the freezer, freezing for at least 3 hours until firm.
- Serve. Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly for the best texture and flavor.
Notes
- Ensure the crust is completely cooled before adding the filling to prevent melting.
- Use Symphony chocolate bars for the distinct creamy texture and flavor, but you can substitute with your favorite milk chocolate bars if unavailable.
- Letting the pie soften slightly before serving enhances the creamy texture.
- For easier crust pressing, you can use a flat-bottomed glass or measuring cup.