Individual Triple Chocolate Pies
These individual triple chocolate pies are absolute magic.
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.
I was recently testing out variations of chocolate pie recipes that wouldn’t need refrigeration, and that’s where this pie was birthed. However, I ultimately went the whipped ganache route and, alas, that must be refrigerated.
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.
- Butter: binds the crust and adds richness.
- Egg yolk: provides structure and moisture to the brownie layer.
- Brown sugar: sweetens the brownie while adding a slight molasses flavor.
- Mini chocolate chips: intensify the chocolate flavor in the brownie.
- Flour: gives structure to the brownie.
- Unsweetened cocoa powder: adds deep chocolate flavor and color.
- Salt: balances sweetness and enhances chocolate flavor.
- Milk chocolate chips: form 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
Whipped milk chocolate ganache
Place the milk 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 parchment paper touching the surface and let it cool at room temperature for 10 minutes before refrigerating until cold. Once chilled, whip gently with a whisk or mixer until soft and lightly fluffy—be careful not to overwhip.
Making the Oreo crust
Preheat your oven to 350°F and grease your mini tart pans or ramekins.
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 on a baking sheet. If the crusts puff during baking, gently press them down the centers with a spoon, and allow them to cool completely.
Now for the brownie filling
Preheat your oven to 325°F
Melt the butter in a bowl, then stir in the cocoa powder, packed brown sugar, and salt until combined. Add your egg yolk and mix.
Fold in the flour until a few streaks remain, before adding your mini chocolate chips. Don’t overmix at this stage!
Split your brownie batter between the two baked and cooled Oreo crusts, pressing it in evenly. Bake for 16-18 minutes until the edges are set but a knife inserted into the center has a little brownie batter on it.
Allow the brownies to cool completely. If you top with your whipped ganache too soon, it will melt.
Assembling your individual triple chocolate pies
If baked in a tart pan, one at a time, place them over a small cup and gently press the sides down to remove the pan. Use a knife to pop off the bottoms.
Once removed from the pan, divide and spread the whipped milk chocolate ganache over each pie. For a finishing touch, crumble extra Oreo cookies or grate chocolate over the top.
3 reasons you’ll love these triple chocolate pies
TIPS & VARIATIONS
- You can use mini tart pans or ramekins to make these small batch chocolate pies. The tart pans will give you a clean release for a pretty presentation.
- 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.
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
- Chocolate Oreo Cookies topped with Peanut Butter Ganache
- Chocolate Cherry Lava Cakes
- White Chocolate Raspberry Cheesecake
- Oreo Muddy Buddies
- Chocolate Velvet Linzer Cookies
EQUIPMENT YOU’LL NEED
Equipment
- 2 5"-inch tart pans
- Spatula
- Bowl
- Small pot
- Heat-proof pitcher
- Hand Mixer
- Whisk
Ingredients
- ½ cup milk chocolate chips
- ½ cup heavy cream
- 1 cup finely crushed Oreos 10-11 cookies
- 2 tbsp butter melted
- 3 tbsp butter
- ⅓ cup brown sugar packed
- 4 ½ tbsp unsweetened cocoa powder
- ⅛ tsp salt
- 1 egg yolk
- 2 tbsp flour
- 1 tbsp mini chocolate chips optional
Instructions
WHIPPED 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 5 minutes to soften chips
- Whisk until smooth. Cover with a circle of parchment paper – touching the top of the liquid to prevent a skin from forming – and cool for 10 minutes at room temperature before placing in the fridge to chill completely
- Once cold, whip until fluffy with a mixer. Be careful not to overwhip, which will make the ganache grainy
OREO CRUST
- Preheat the oven to 350F and grease your mini tart pans or ramekins
- 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
- If using tart pans, place them on a cookie sheet and then bake for seven minutes. The center might puff as it bakes, so once you remove them from the oven, use a spoon to gently push down the center of each crust so it cools flat
- Cool completely
BROWNIE
- Preheat oven to 325F
- In a small microwave-safe bowl, melt butter
- Stir in cocoa powder, brown sugar, and salt until well combined and glossy
- Whisk in egg until smooth and shiny
- Fold in flour just until only a few dry streaks remain—don’t overmix. Stir in chocolate chips if using
- Pour evenly between the two baked Oreo crusts and bake 16-18 minutes, until the edge is set and a knife inserted into the center comes out with a little brownie batter on it
- Let cool completely
ASSEMBLY
- To remove crust from the tart pans – 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. If you used ramekins, you can skip this step
- 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
Decadent! A chocolate lovers dream!