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. All that to say, 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.

Many people love pie, not many people can make it. To be fair, this isn’t really a pie… it’s more of a tarte - but either way, it’s delicious. 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. GIVE. ME. MORE. 

OK, please enjoy. I beg of you.

Equipment:

• 4.5 inch tart pans (2)

• Spatula

• Bowl

• Mini-food processor/chopper (or rolling pin)

• Saucepan

• Heat-proof pitcher

• Mixer (with whisk attachment)

• Whisk 

Yields: Two, 4.5-inch tarts

Ingredients:

• Oreo Crust: 

• 120g Oreo cookies (10-12 cookies), crushed 

• 3 tbsp (46g) unsalted butter, melted 

• Brownie*:

• 1 large egg yolk, room temp

• 4 tbsp (65g) light brown sugar, packed 

• 1 ¼ tbsp (19g) granulated sugar 

• 2.5 tbsp (35g) unsalted butter, melted 

• 1 tbsp (10g) 60% bittersweet chocolate chips 

• ¼ tsp (2g) vanilla extract 

• 1 tbsp (8g) Flour 

• 4 tbsp (28g) Dutch-processed cocoa powder 

• 2 pinches of salt

• Milk Chocolate Ganache:

• ½ cup (86g) milk chocolate chips 

• ½ cup (114g) heavy cream 

Directions:

• Oreo Crust:

• Preheat oven to 350F non-convect

• 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.

• 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 greased pie tin 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:

• Preheat oven to 350F non-convect

• 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

Thank me later 🙂

Notes:

• The brownie part of this recipe is from none other than Broma Bakery. Her single serve with the chocolate chips is the perfect gooey ratio for a thin brownie split between these two Oreo crusts. She’s the brownie queen, I couldn’t perfect it.

WHEN you make this recipe, tag @accentgolden so I can see you making all of this deliciousness!

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