Ingredients:

  • 1 1/2 cups (180g) Chocolate Sandwich Cookie Crumbs (about 25 whole Oreo cookies, filling included)
  • 1/4 cup (28g) Granulated Sugar
  • 6 tablespoons (85g) Unsalted Butter, melted
  • 8 oz (227g) Full-Fat Cream Cheese, softened to room temperature
  • 1 cup (120g) Confectioners' (Icing) Sugar, sifted
  • 1/2 cup (60g) High-Quality Unsweetened Cocoa Powder (Hershey's Special Dark recommended), sifted
  • 1 teaspoon (5ml) Pure Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt
  • 1/4 cup (60ml) Whole Milk or Heavy Cream (if needed for mixing)
  • 1 large tub (16 oz / 450g) Frozen Whipped Topping (like Cool Whip), thawed, or 3 cups freshly prepared Sweetened Whipped Cream
  • 1/2 cup (120ml) Heavy Cream, whipped to soft peaks (optional garnish)
  • Chocolate shavings or cocoa nibs (optional garnish)

Instructions:

  1. Process the cookies and 1/4 cup sugar in a food processor until fine crumbs form. Alternatively, crush them thoroughly in a sealed plastic bag.
  2. Drizzle in the melted butter and pulse/mix until the crumbs are evenly moistened and resemble wet sand.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to ensure a compact surface.
  4. Place the crust in the freezer for 30 minutes, or the refrigerator for 1 hour, to set the butter and maintain shape.
  5. In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free (about 2 minutes).
  6. Gradually beat in the sifted confectioners' sugar, cocoa powder, vanilla extract, and salt. Start on low speed, then increase to medium until fully incorporated.
  7. If the mixture is too stiff, add the whole milk or cream, a tablespoon at a time, until the chocolate mixture is smooth and spreadable.
  8. Gently fold in half of the thawed whipped topping using a rubber spatula, until just combined. Fold in the remaining whipped topping in the same manner. Do not overmix, or the filling will lose its airiness.
  9. Spoon the creamy chocolate filling evenly into the prepared, chilled crust. Smooth the top with the spatula.
  10. Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight, until the pie is completely firm and set.
  11. Before serving, pipe or dollop additional fresh whipped cream on top, and sprinkle with chocolate shavings or cocoa nibs for a flourish. Slice and enjoy!