Individual Triple Chocolate Pies
I LOVE PIE. Cannot get enough of it. Honestly, I should do a series where I try to turn every dessert into a pie. It’d be delicious. Or the opposite, like this cherry pie cake. Anywho, these individual triple chocolate pies are absolute magic.
I was recently testing out variations of chocolate pie recipes that wouldn’t need refrigeration, and that’s where this pie birthed. However, I ultimately went the whipped ganache route and, alas, that must be refrigerated. But, it’s not gonna stop me from making this pie on repeat – or sharing the recipe with you.
OK, please enjoy. I beg of you.
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TRIPLE CHOCOLATE PIES
These individual triple chocolate pies have all the chocolate elements I crave. The crunch of the Oreo crust, the chew of the brownie (with the goo of the melty chips inside), and the creamy chill of the whipped ganache on top. GIVE. ME. MORE.
I also love how easy these are to make. Perfect for when you need a small batch pie recipe to share, but still want to do a little impressing.
What’s the difference between regular ganache and whipped ganache? Whipped ganache starts as regular ganache, but once it’s chilled in the fridge, you beat it with a whisk or mixer until it becomes light, fluffy, and slightly paler in color.
INGREDIENTS
- Oreo cookies: crushed to form the crunchy base of the crust.
- Unsalted butter: binds the crust and adds richness.
- Egg yolk: provides structure and moisture to the brownie layer.
- Light brown sugar: sweetens the brownie while adding a slight molasses flavor.
- Granulated sugar: adds sweetness and helps with browning.
- Bittersweet chocolate chips (60%): intensifies the chocolate flavor in the brownie.
- Vanilla extract: enhances overall flavor.
- Flour: gives structure to the brownie.
- Dutch-processed cocoa powder: adds deep chocolate flavor and color.
- Salt: balances sweetness and enhances chocolate flavor.
- Milk chocolate chips: forms the ganache topping for a creamy finish.
- Heavy cream: combines with milk chocolate to create smooth ganache.
How do I know if my heavy cream is scalding? Your heavy cream is hot enough once there is steam coming off the liquid and a few bubbles appear around the edge.
HOW TO MAKE TRIPLE CHOCOLATE PIES
To make the Oreo crust, preheat your oven to 350°F and grease your mini tart pans.
Pulse the Oreos in a mini food processor until fine crumbs, or smash them in a bag with a rolling pin if you don’t have one. Melt the butter in a bowl, then stir in the Oreo crumbs until thick and evenly combined, breaking up any large pieces. Press the mixture into your prepared pans, first along the edges and then evenly on the bottom. Freeze for eight minutes to firm the butter.
Bake your crusts for seven minutes. If the crusts puff during baking, gently press them down with the flat bottom of a glass or metal cup, and allow them to cool completely. You’ve now made the base of your triple chocolate pies!
For the brownie layer, melt the butter in a bowl, whisk in the sugars, then add the egg yolk and vanilla, whisking until slightly lightened in color. Sift in the flour, cocoa powder, and salt, folding gently with a spatula until no streaks remain. Fold in the chocolate chips carefully, then pour the batter evenly over the cooled Oreo crusts.
Bake for 16–18 minutes, until the edges are set but the center still has a little brownie batter. Allow the brownies to cool completely.
To make the milk chocolate ganache, place the chocolate chips in a small heatproof bowl. Heat the heavy cream in a saucepan until scalding, then pour it over the chocolate chips without touching. Cover and let sit for 2–3 minutes to soften, then whisk until smooth. Cover the ganache with plastic wrap touching the surface and let it cool to room temperature, then refrigerate until cold. Once chilled, whip gently with a whisk or mixer until soft and lightly fluffy—be careful not to overwhip.
To assemble, remove the crusts from the pans by gently pressing the sides and loosening the bottoms with a knife. When the brownie and crust are fully cooled, spread the whipped ganache over each pie. For a finishing touch, crumble extra Oreo cookies or grate chocolate over the top. Enjoy your small batch triple chocolate pies!
3 reasons you’ll love these triple chocolate pies
TIPS & VARIATIONS
- Gently pack your Oreo crust into your tart pans. This will ensure it sticks together, and releases easily from the pans.
- It’s key that your ganache is cool before whipping. If not, it simply won’t whip.
- Be careful not to overwhip your ganache! As it is, the ganache will be thick once it’s cooled in the fridge. As you whip it you’re looking for it to lighten in color and become a little more fluffy. Stop beating before it starts to become grainy.
- If you prefer not to whip your ganache, you can simply pour it over top of your brownie layer. Just leave it to set for 45 minutes to an hour, so it holds as you bite into it.
MAKING AHEAD & STORING
You can make your whipped milk chocolate ganache in advance. It will keep stored in the fridge for up to a week (this includes once it’s on your pies, so keep that timing in mind).
Once prepared, your individual triple chocolate pies should be stored in an airtight container and placed in the fridge. They will keep for up to 5 days.
MORE CHOCOLATE RECIPES
If you love an Oreo vibe, these Chocolate Oreo Cookies topped with a peanut butter ganache will make all your dreams come true. For another individual-sized bake, these Chocolate Cherry Lava Cakes have all the gooey components of a classic molten cake, with the addition of a cherry-filled center. For a real showstopper, this White Chocolate Raspberry Cheesecake is absolutely to die for.
EQUIPMENT YOU’LL NEED
Equipment
- 2 5"-inch tart pans
- Spatula
- Bowl
- Mini food processor or rolling pin
- Small pot
- Heat-proof pitcher
- Hand Mixer
- Whisk
Ingredients
- 10-12 cookies Oreo crushed
- 3 tbsp unsalted butter melted
- 1 egg yolk room temp
- 4 tbsp light brown sugar, packed
- 1 ¼ tbsp granulated sugar
- 2.5 tbsp unsalted butter, melted
- 1 tbsp 60% bittersweet chocolate chips
- ¼ tsp vanilla extract
- 1 tbsp Flour
- 4 tbsp Dutch-processed cocoa powder
- 2 pinches of salt
- ½ cup milk chocolate chips
- ½ cup heavy cream
Instructions
OREO CRUST
- Preheat oven to 350F and grease your mini tart pans
- In a mini food processor, pulse Oreos into a fine crumb. If you don’t have a food processor, you can place the Oreos into a bag and smash them with a rolling pin. Make sure they are fine!
- In a bowl, melt butter. Add Oreo crumbs to the bowl with melted butter and combine with a spatula. Should be thick and quite wet. Break up any large chunks
- Pour into prepped tins and lightly press into bottom and edges of pan. Press into the edges first and then evenly press into the bottom
- Freeze for eight minutes to re-firm butter
- Bake for seven minutes. Remove, if needed use the flat bottom of a glass or metal cup and gently push down the base of the tart (which might have puffed in the oven)
- Cool completely
BROWNIE
- Melt butter in a bowl, then add sugar and whisk
- Add egg yolk and vanilla, whisk until the mixture slightly lightens in color
- Sift in flour, cocoa powder, and salt and fold in with a spatula until no streaks
- Add chocolate chips and fold in gently. Do not overwork
- Pour evenly between the two baked Oreo crusts and bake for 16-18 minutes, until edge is set but knife in center comes out with a little brownie batter on it
- Let cool completely
MILK CHOCOLATE GANACHE
- In a small, heat-proof bowl, place chocolate chips
- Heat heavy cream in a saucepan until scalding
- Immediately pour heated cream over the chocolate chips. Do not touch. Cover and let sit for 2-3 minutes to soften chips
- Whisk until smooth. Cover with plastic wrap – touching the skin of liquid – and cool at room temperature. Once room temperature, place in the fridge until cold
- Once cold, use a whisk or beater (with whisk attachment) to whip. Be careful not to overwhip, it should be soft and gently fluffy
- Remove crust from the baking pan – just place a cup upside down and gently push the sides down. Use a knife to gently pop the bottom of the tart pan from the base of the Oreo crust
- When the brownie and crust are completely cooled, split the whipped ganache over the two cooled pies
- For a cute touch, crumble a little extra Oreo and sprinkle on top OR grate a little chocolate over the ganache
