Crust:
3 cups chocolate sandwich cookie crumbs(around 33 cookies)
5 tablespoons melted butter
Cream cheese layer:
3-16oz cream cheese pack
1 1/2 cup powdered sugar
1 cup heavy cream
1 teaspoon Vanilla extract
1 teaspoon Cream cheese flavoring (optional)
1 teaspoon lemon elixir or extract (optional)
Chocolate Cream layer:
1 cup heavy cream
1/4 cup Dutch processed cocoa
1/2 cup powdered sugar
1/3 of the cream cheese layer filling(about 2 cups)
Chantilly:
1 cup heavy cream
1 tsp vanilla
1/4 cup powdered sugar
Chocolate syrup & Mini Chocolate Chips for garnish
DIRECTIONS:
This recipe is perfect for a 9in x 2in or 8in x 3in cake pan or 2-9 inch pie shells.
Crust:
1. In a food processor, pulse 33 chocolate sandwich cookies until they turn into fine crumbs.
2. Combine the cookie crumbs with 5 tablespoons of melted butter, ensuring the crumbs are well-coated.
3. Press the mixture into the bottom and up the sides of a pie dish to form the crust. Refrigerate while preparing the next layers.
Cream Cheese Layer:
1. In a large bowl, beat the 3 packs of cream cheese until smooth.
2. Add 1 1/2 cups of powdered sugar and mix until well combined.
3. Slowly pour in 1 cup of heavy cream while continuously beating the mixture.
4. Continue whipping until the mixture reaches stiff peaks.
5. Add 1 teaspoon of vanilla and mix until the cream cheese layer is smooth and creamy.
Chocolate Cream Layer:
1. In a small bowl, mix 1/4 cup Dutch processed cocoa and 1/2 cup powdered sugar.
2. In another bowl, whip 1 cup of heavy cream until stiff peaks form.
3. Take about 1/3 of the cream cheese layer mixture (approximately 2 cups) and gently fold it into the cocoa mixture.
4. Once combined, fold this chocolate mixture into the whipped cream until smooth.
Whipped Cream:
1. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
2. Add 1 teaspoon of vanilla and 1/4 cup powdered sugar, continuing to whip until well combined.
Assembling the Pie:
1. Retrieve the chilled Oreo crust from the refrigerator.
2. Spread the cream cheese layer evenly over the crust, forming the first layer.
3. Pour the chocolate cream layer on top of the cream cheese layer, ensuring an even distribution.
4. Finish by spreading the whipped cream over the chocolate layer.
Garnish:
1. Drizzle chocolate syrup over the whipped cream.
2. Sprinkle mini chocolate chips for an extra touch.
Chill:
Refrigerate the pie for at least 4 hours or overnight to allow it to set.
Enjoy your delicious No-Bake Chocolate Cream Pie!
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