A rich and cream No Bake Chocolate Pie with loads upon loads of chocolate flavor, a dreamy whipped cream topping, and a gorgeously thick Oreo crust!
If desired, double line a 9" pie dish with plastic wrap, leaving an overhang off the sides so you can easily remove it from the dish and transfer it to a serving platter.
Add the Oreos to the bowl of a food processor fitted with the blade attachment. Process until fine crumbs appear.
Remove the feed tube, and with the processor running, slowly pour in the butter. Continue processing until the mixture appears evenly moistened. See the notes below if you do not have a food processor.
Transfer the contents of the food processor to a 9" pie dish and use the flat bottom of a measuring cup to compact it on the bottom and up the sides of the pie dish. Transfer to the refrigerator to chill until ready to use.
Add the chocolate chips and 1 cup of heavy whipping cream to a microwave-safe bowl. Microwave at 30-second intervals, stirring after each stint in the microwave. This should take about 2 minutes total. Set the mixture aside to cool to room temperature.
Once the chocolate mixture has cooled to room temperature and is no longer warm to the touch, transfer it to the bowl of a stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
Add in the sweetened condensed milk, vanilla extract, and salt and whisk for 3-4 minutes on medium-high speed. The filling is ready once it has the consitency of fluffy icing and has more than doubled in size.
Transfer the filling to the prepared Oreo crust and smooth over the top.
Add whipping cream, powdered sugar, vanilla, and salt to the clean bowl of a stand mixer fitted with a whisk attachment.
Mix on high for 2-3 minutes, until the cream has thickened and holds its shape when the whisk attachment is turned upside down. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
Spread the whipped cream topping over the chocolate filling and garnish with chocolate curls, if desired.
Chill for at least 4 hours (or until set), but preferably overnight.
To make the Oreo Pie Crust without a food processor:
Place the Oreos in a ziptop bag and seal. Crush with a mallet or rolling pin until the cookies are completely broken up and fine crumbs appear. Transfer to a large bowl.Pour the butter over the cookies and stir to combine.
The Anthony Kitchen