This pie is chocolatey through and through. The easy press in the pan crust is made by crushing Oreo cookies and mixing well with melted butter. Use the back of a spoon to smooth the surface and press the crust into the sides. The filling is a creamy ganache made with dark chocolate for an intense taste. Pressing some more Oreos on top is a charming way to decorate the dessert.


  • 300 grams chocolate sandwich cookies
  • 100 grams unsalted butter
  • 200 milliliters cream
  • 1 bar dark chocolate (70% cocoa)
  • 50 grams unsalted butter
  • 200 milliliters cream
  • 5 chocolate sandwich cookies (to garnish)


  1. For the crust, crush cookies and add melted butter.
  2. Mix well.
  3. Place mixture in a 20 cm (approximately 8 inches) springform pan.
  4. Use the back of a spoon to smooth the surface and sides into an even layer.
  5. Place pie shell in the freezer until ready to fill.
  6. For the filling, heat cream in a saucepan and bring almost to a boil.
  7. Remove from heat and add chocolate broken into small pieces and butter.
  8. Let melt slowly, shaking pan occasionally and stirring with a whisk until the mixture is smooth and shiny.
  9. Pour filling into pie shell and garnish with cookies on top.
  10. Refrigerate until filling is set.
  11. Tip: For best results, prepare pie the day before serving and refrigerate overnight.
  12. Remove from refrigerator about 30 minutes before serving.
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