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Oreo Fudge Chocolate Cream Pie with Chocolate Whipped Cream Topping

  • Author: The Kitchen Whisperer

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Ingredients

Oreo Crust

  • 24 whole Oreo cookies
  • 1/4 cup melted unsalted butter

Chocolate Cream Filling

  • 1 box chocolate instant pudding mix
  • 1 box chocolate fudge instant pudding mix
  • 2 3/4 cups ice cold milk
  • 1 cup heavy whipping cream plus 2 Tbl confectioner’s sugar or 1 packet dream whip
  • 1/2 cup hot fudge, warmed

Chocolate Whipped Cream Topping

  • 1 Tbl plus 1 tsp unflavored gelatin
  • 2 Tbl + 2 tsp cold water
  • 2 cup whipping cream
  • 1/2 cup sifted powdered sugar
  • 1/4 cup cocoa powder, sifted
  • 2 tsp chocolate extract
  • Chocolate Shavings

Instructions

Oreo Crust

  1. In a medium-sized bowl or a food processor, add the Oreos and blend until the texture of coarse meal or crumbs.
  2. Add the melted butter and blend until well combined.
  3. Place the ground crumb mixture into a 9” deep-dish pie pan and press onto the bottom and up the sides evenly.
  4. Pour the warmed hot fudge on the bottom of the crust and gently spread.
  5. Refrigerate the crust for at least an hour before you add the filling of your choice. This will help prevent crumbling when you want to serve it.

Chocolate Whipped Cream Topping

  1. Put the mixing bowl and whisk attachment in the fridge for 30 minutes to an hour. You want them ice cold!
  2. In a small microwave bowl, combine gelatin and water; let stand until thick ~about 1 minute.
  3. Microwave for 20-30 seconds just until the gelatin dissolves and it’s not grainy. Do not allow this to set.
  4. Whip the cream with the sugar, cocoa and extract until slightly thick. ~1 minute
  5. While slowly beating, add the gelatin to the cream.
  6. Whip at high until stiff.
  7. Use immediately or store in the fridge.

Chocolate Cream Filling

  1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  2. Remove the bowl from the freezer and add in the cream and confectioner’s sugar.
  3. Whisk just until the cream reaches stiff peaks.
  4. Place in the fridge.
  5. In a clean bowl, add in the pudding mixes and milk.
  6. Using a hand mixer, whip the mixture until thickened.

Assembly

  1. Remove the whipped cream from the fridge and gently fold that into the pudding.
  2. Remove the crust from the fridge and gently spread the chocolate cream over top.
  3. Remove the whipped cream topping from the fridge and spread on over top the cream.
  4. Garnish with chocolate shavings.
  5. Refrigerate for at least 4 hours. This can be frozen as well. To freeze place uncovered in the freezer for 30 minutes or until the outside is firm to the touch.
  6. Remove from the freezer, cover with plastic wrap and store in the freezer
  7. If frozen, remove from the freezer and let sit for 20-25 minutes or until it can be easily cut. Store in the fridge or the freezer, covered.
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