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Oreo Chocolate Cream Pie ~ This no-bake pie is so rich and decadent, your guests won't even know or care that it's dairy-free! No nuts or tofu!

Oreo Chocolate Cream Pie

This no-bake pie is so rich and decadent, your guests won't even know or care that it's dairy-free!
5 from 6 votes
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Course: Dessert
Cuisine: American
Keyword: chocolate, dairy free, no-bake, vegan, vegetarian
Prep Time: 15 minutes
Refrigeration Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 729kcal
Author: Holly Gray

Ingredients

For the Crust:

  • 25 Oreo cookies plus additional 2-3 cookies, crumbled for garnish
  • 6 tablespoons vegan butter melted
  • 1/8 teaspoon salt

For the Ganache:

  • 4 ounces vegan semi-sweet chocolate chips
  • 4 ounces vegan heavy cream

For the Chocolate Whipped Cream:

  • 4 ounces vegan cream cheese room temperature
  • 1/3 cup confectioner's sugar
  • 2 tablespoons cocoa powder
  • 1 cup vegan heavy cream

For the Chocolate Pudding:

  • 1 3.9-ounce box instant chocolate pudding mix
  • 1 cup oat milk

For the Chocolate Cream Cheese Filling:

  • 4 ounces bittersweet chocolate chips
  • 8 ounces vegan cream cheese room temperature
  • 1/4 cup granulated sugar

Instructions

For the Crust:

  • Place Oreo cookies into the bowl of a food processor with a blade attachment. Pulse until the cookies are turned into finely chopped cookie crumbs. Transfer the crumbs to a medium bowl.
  • Add the melted butter and toss with a fork to combine.
  • Press the cookies into a 9-inch pie pan, covering the bottom and sides to form an even crust. Refrigerate 30 minutes. Wipe out the bowl; you will need it again for the ganache.

For the Ganache:

  • Place the semi-sweet chocolate chips into the bowl used for the crust mixture. Set aside.
  • In a small saucepan over medium-high heat, bring the heavy cream just to a boil. Pour the hot cream over the semi-sweet chocolate chips. Cover with a kitchen towel and let sit for 3 minutes.
  • Remove the towel and whisk the ganache until it's shiny.
  • Remove the pie crust from the refrigerator. Pour the ganache into the pie crust, using a spatula to spread evenly across the bottom and up the sides. Set the remaining ganache aside and set the pie crust back in the refrigerator.

For the Chocolate Pudding:

  • In another medium bowl, whisk together the instant pudding mix and oat milk until it thickens.
  • Remove the heavy cream mixture from the refrigerator. Fold half of the whipped cream into the pudding mixture. Set in the refrigerator.

For the Chocolate Whipped Cream:

  • In a medium bowl, stir together the cream cheese, confectioners' sugar, and cocoa powder until the consistency is light and fluffy.
  • Pour in the heavy cream. Use a hand mixer or whisk to whip the mixture until medium-stiff peaks form. Set in the refrigerator.

For the Chocolate Cream Cheese Filling:

  • Pour the bittersweet chocolate chips into a microwave-safe bowl. Microwave in 15-second increments, stirring each time until the chocolate is melted.
  • Add the cream cheese and granulated sugar, stirring to combine.

Assembling the pie:

  • Remove the pie crust from the refrigerator. Pour the filling into the pie crust. Use a spatula to spread the filling into an even layer. Return the filled pie crust to the refrigerator for 15 minutes to set.
  • Remove the chocolate pudding from the refrigerator. Spread the pudding in an even layer over the filling. Refrigerate the pie again for another 10 minutes.
  • Remove the pie and chocolate whipped cream from the refrigerator. Spread the whipped cream mixture in an even layer over the pudding.
  • Garnish with chunks of crumbled Oreo cookies and serve cold.

Nutrition

Calories: 729kcal | Carbohydrates: 62g | Protein: 9g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 459mg | Potassium: 337mg | Fiber: 6g | Sugar: 42g | Vitamin A: 1117IU | Vitamin C: 0.3mg | Calcium: 161mg | Iron: 7mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!