- Cool melted chocolate to barely warm before adding to cream cheese — hot chocolate causes seizing
- Cream cheese must be genuinely at room temperature — cold cream cheese creates irreversible lumps
- Use a chopped chocolate bar for the filling, not chocolate chips — quality matters here
- Fold whipped cream in three gentle additions — do not stir — to preserve the mousse-like texture
- Flaky salt over the top is not optional for chocolate lovers — it makes the chocolate taste more intense
- Freeze overnight for the most evenly set, cleanest slicing pie
- Let sit 3 to 5 minutes at room temperature before slicing
- Warm the knife and wipe it dry before every cut
- Keeps tightly covered in the freezer for up to 3 days before topping
- For Frozen Mocha Pie, add 2 teaspoons of instant espresso powder dissolved in the filling
Frozen Chocolate Pie
Ingredients
- Oreo Crust:
- 24 Oreo cookies filling included
- 5 tablespoons 70g unsalted butter, melted
- Pinch of salt
- Frozen Chocolate Filling:
- 6 oz 170g dark chocolate (60 to 70 percent), finely chopped
- 8 oz 225g full-fat cream cheese, softened to room temperature
- 1 can 14 oz / 395g sweetened condensed milk
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup 240ml heavy cream, cold
- 2 tablespoons powdered sugar
- Topping:
- 1 cup 240ml heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Dark chocolate shavings or curls
- 2 tablespoons mini chocolate chips
- 1 tablespoon cocoa powder for dusting
- Flaky sea salt optional but highly recommended
Instructions
- Process Oreos to fine crumbs. Mix with melted butter and salt until combined. Press firmly into a 9-inch pie dish. Refrigerate for 15 minutes.
- Melt dark chocolate in 30-second microwave intervals, stirring between each, until smooth. Cool until barely warm.
- Beat softened cream cheese on medium for 2 to 3 minutes until completely smooth.
- Add condensed milk and beat on low until combined. Add cooled chocolate, cocoa powder, vanilla, and salt. Beat until deep, uniform, and fully smooth.
- In a separate cold bowl, whip cold heavy cream with powdered sugar to firm peaks. Fold gently into the chocolate mixture in three additions.
- Pour into the chilled crust and smooth the top. Cover with plastic wrap and freeze for a minimum of 5 hours or overnight.
- Whip cold heavy cream with powdered sugar and vanilla to medium-soft peaks. Spread or pipe over the frozen pie.
- Top with chocolate shavings and mini chips. Dust with cocoa powder. Finish with a pinch of flaky sea salt. Slice with a warmed knife wiped dry between each cut. Serve immediately.