No Bake Chocolate Pie with Oreo Crust and Mascarpone Cream Recipe

Introduction

This No Bake Chocolate Pie is a rich and creamy dessert that combines a crunchy Oreo crust with a luscious chocolate mascarpone filling. Perfect for chocolate lovers, it’s easy to prepare and requires no oven time, making it an ideal treat for any occasion.

Ingredients

• 3 cups Oreo crumbs
• 6 tbsp butter, melted
• 1½ cups heavy whipping cream, cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 16 oz semi-sweet chocolate, chopped
• ½ cup unsalted butter, melted (plus 1 more tablespoon for greasing the pan)
• 10 oz mascarpone cheese, room temperature
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 5 Oreo cookies (for garnish)
• 1 teaspoon unsweetened cocoa powder

Instructions

1. Step 1: Grease a 9½ inch pie pan with 1 tablespoon melted butter or baking spray. Set aside.
2. Step 2: In a medium bowl, combine the melted butter with Oreo crumbs. Mix until fully combined.
3. Step 3: Press the Oreo mixture firmly into the bottom and up the sides of the prepared pie pan. Use a measuring cup to help shape the crust evenly. Refrigerate to allow the crust to harden.
4. Step 4: In the bowl of an electric mixer, whip 1 cup of heavy whipping cream with ½ cup powdered sugar and vanilla extract on high until the cream thickens and holds its shape. Set aside.
5. Step 5: In a microwave-safe bowl, combine the chopped chocolate, remaining ½ cup heavy cream, and ½ cup melted unsalted butter. Microwave for 1 minute, stir, then microwave for another minute until the mixture starts to boil.
6. Step 6: Stir in the espresso powder until the chocolate is fully melted and the mixture is smooth and shiny.
7. Step 7: Whisk the mascarpone cheese into the warm chocolate mixture until smooth and fully combined.
8. Step 8: Gently fold the whipped cream from Step 4 into the chocolate mixture using a spatula until evenly combined.
9. Step 9: Pour the chocolate filling evenly into the chilled Oreo crust.
10. Step 10: For the garnish, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar until it thickens and holds its shape.
11. Step 11: Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative dollops onto the pie.
12. Step 12: Top the pie with whole Oreo cookies and dust with unsweetened cocoa powder for an elegant finish.
13. Step 13: Chill the pie in the refrigerator for 4 to 6 hours or overnight before serving. Enjoy!

Tips & Variations

• For an extra mocha flavor, increase the espresso powder slightly or use espresso-flavored chocolate.
• Try adding a pinch of sea salt to the crust mixture to enhance the chocolate flavor.
• If you don’t have mascarpone, cream cheese can be used as a substitute, though the texture will be slightly different.
• Decorate with shaved chocolate or chocolate curls instead of Oreos for a different look.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, allow the pie to come to room temperature for about 15 minutes before serving for the best texture. This pie is best enjoyed chilled and does not freeze well due to the whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of semi-sweet?

Yes, you can use milk or dark chocolate depending on your sweetness preference, but semi-sweet provides a balanced flavor that pairs perfectly with the cream.

Do I need an electric mixer to whip the cream?

While an electric mixer makes whipping cream easier and faster, you can also whisk by hand using a balloon whisk. It just takes more effort and time to achieve stiff peaks.

No Bake Chocolate Pie with Oreo Crust and Mascarpone Cream Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

A decadent and easy-to-make No Bake Chocolate Pie featuring a crunchy Oreo crust, a rich mascarpone chocolate filling, and a luscious whipped cream topping, perfect for chocolate lovers looking for a fuss-free dessert.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Oreo Crust

• 3 cups Oreo crumbs
• 6 tbsp butter, melted
• 1 tbsp unsalted butter (for greasing the pan)

Chocolate Pie Filling

• 1½ cups heavy whipping cream (cold, divided)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp espresso powder
• 16 oz semisweet chocolate, chopped
• ½ cup unsalted butter, melted
• 10 oz mascarpone cheese, room temperature

Garnish

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 5 Oreo cookies
• 1 tsp unsweetened cocoa powder

Instructions

1. Grease the pan: Grease a 9½ inch pie pan with 1 tablespoon of unsalted butter or baking spray to prevent sticking. Set aside.
2. Make the Oreo crust: In a medium bowl, combine 3 cups of Oreo cookie crumbs with 6 tablespoons of melted butter until fully mixed. Firmly press this mixture into the bottom and up the sides of the greased pie pan using a measuring cup or your hands to shape it evenly.
3. Chill crust: Place the crust in the refrigerator to harden while you prepare the filling.
4. Whip cream for filling: In a bowl of an electric mixer, combine 1 cup heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract. Whip on high speed until the mixture thickens and holds soft peaks. Set aside.
5. Melt chocolate mixture: In a microwave-safe bowl, add 16 oz chopped semisweet chocolate, ½ cup heavy cream, and ½ cup melted unsalted butter. Microwave for 1 minute, stir, then microwave for another minute until it begins to boil. Stir in 1 teaspoon espresso powder until smooth and shiny.
6. Incorporate mascarpone: Whisk mascarpone cheese into the warm chocolate mixture until fully combined and silky smooth.
7. Fold whipped cream into chocolate: Gently fold the whipped cream into the chocolate-mascarpone mixture using a spatula until completely incorporated and smooth.
8. Pour filling into crust: Pour the chocolate filling evenly into the chilled Oreo crust.
9. Prepare whipped cream topping: In a clean bowl, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar on high speed until thick and holds firm peaks.
10. Pipe whipped cream decoration: Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative dollops or swirls on top of the pie.
11. Garnish the pie: Top the whipped cream piped pie with crushed or whole Oreo cookies and lightly dust with 1 teaspoon unsweetened cocoa powder for an elegant finish.
12. Chill before serving: Refrigerate the completed pie for at least 4 to 6 hours or overnight to allow it to set completely. Serve chilled and enjoy this rich, no-bake chocolate delight!

Notes

• Use cold heavy cream to achieve the best whipped cream texture.
• Make sure the mascarpone is at room temperature to blend smoothly with the chocolate.
• Microwave times can vary; stir the chocolate mixture well between intervals to avoid scorching.
• For extra coffee flavor, espresso powder can be adjusted or omitted according to preference.
• Allow sufficient chilling time for the pie to fully set before slicing for clean cuts.
• If you prefer a less sweet pie, adjust powdered sugar quantities to taste.

Keywords: No Bake Chocolate Pie, Oreo crust dessert, chocolate mascarpone pie, easy no bake pie, whipped cream topping, chocolate dessert recipe