Triple Chocolate Cream Pie
A chocolate cookie crust filled with velvety layers of dark chocolate ganache, milk chocolate cream filling, and white chocolate cream filling! It’s also crowned with the most delicious chocolate whipped cream!
Ingredients
Crust:
- 22 Oreos
- 4 Tablespoons butter melted
Chocolate Ganache:
- 6 ounces semi-sweet chocolate, chopped or chips
- ½ cup heavy cream
- 2 Tablespoons salted butter
Chocolate Fillings:
- 1 ½ cup heavy cream, divided
- 12 ounces cream cheese
- 1 teaspoon vanilla
- 4 ounces milk chocolate
- 4 ounces white chocolate
Chocolate Whipped Cream:
- 1 ½ cup heavy cream
- ⅔ cup powdered sugar
- 3 Tablespoons cocoa powder sifted
- 1 teaspoon vanilla
For Decorating:
- Chocolate curls
Instructions
Make the Crust:
- Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a greased 9-inch pie plate; refrigerate.
Make the Ganache:
- Place the chocolate in a medium bowl. Combine heavy cream and butter in a small saucepan, stirring over medium heat until mixture is smooth and just begins to simmer. Pour over the chocolate, cover with plastic wrap, and allow to sit for 2-3 minutes. Remove wrap and stir until smooth. Pour the ganache evenly into the crust. Chill in the freezer for at least 30 minutes, or until set.
Make the Chocolate Fillings:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.
- In a separate bowl, combine the milk chocolate and 1/4 of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
- In another bowl, combine the white chocolate and 1/4 cup of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
- Remove half of the cream cheese from the mixer and into another bowl; set aside. Pour the melted milk chocolate into the mixer with the cream cheese mixture and beat until combined. Fold in half of the whipped cream by hand with a spatula.
- Pour chocolate filling into the pie crust and smooth out evenly with a spatula.
- Pour the reserved cream cheese mixture into the mixing bowl. Add the melted white chocolate into the mixer and beat until combined. Fold in the rest of the whipped cream by hand. Pour white chocolate filling on top of the chocolate filling and smooth out evenly. Chill in the refrigerator for at least 6 hours, preferably overnight.
Make the Chocolate Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form.
- Add the powdered sugar, cocoa powder, and vanilla, and beat until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a large star tip.
To Decorate:
- Pipe a border of whipped cream along the edges of the pie. Sprinkle chocolate curls on top. Serve and enjoy!