Oh my goodness. This pie has been my must make for Thanksgiving the last 3 years and it continues to be a favorite. It's definitely that indulgent chocolate mousse type pie that every adult can't stay away from, and it has all the kids that are too picky for pumpkin and apple salivating. Everyone at Thanksgiving this year fought for a small slice of this pie (except for my poor husband and father, both of whom are allergic to dairy. Don't ask me how that worked out).
This recipe is really pretty simple to make and hard to mess up, which is another reason I love it. You can choose to buy a pre-made Oreo crust, which is what I usually do, or make your own. I made my own this year because I couldn't find any in stock. Whoops - forgot to shop early this year.
Recipe for Chocolate Cheesecake Oreo Crust Pie
Ingredients:
8 oz cream cheese
1/4 cup butter
1/3 cup sugar
1 Tbsp vanilla
1 cup semi-sweet chocolate chips
8 oz heavy whipping cream
1 Oreo pie crust (or standard pack of Oreos and 6 Tbsp butter)
Small chocolate bar to grate
Directions:
Homemade Pie Crust:
Dump the Oreos into a gallon ziploc bag. Using a meat hammer or a rolling pin, crush all the Oreos to bits. You can also do this in a food processor or blender, but I like some bigger chunks in mine. One the Oreos are crushed to your liking, pour 6 Tbsp melted butter into the Oreo crumbs. Stir, mix, squish it in the bag, until it's well mixed together. Then dump it into a pie pan and using a spoon push it to all the edges and up the sides. Pat it down tightly so it sticks together well.
Filling:
Blend the cream cheese, butter, sugar, and vanilla together with a hand mixer. Melt the chocolate chips in a separate bowl, then dump into the cream cheese mixture and stir together. In another separate bowl beat the heavy cream until stiff. Carefully add it to the rest of the ingredients and stir by hand until well combined. Dump into the pie pan with the crust and smooth it out with a spoon. Take the chocolate bar and grate it on a cheese grater. Take the chocolate shavings and sprinkle them across the top of the pie. Chill in the fridge for at least and hour, or stick in the freezer for half an hour. Eat and enjoy!
