Death By Chocolate Pie is a chocolate lover’s dream with its Oreo cookie crust and a creamy chocolate filling loaded with homemade brownie pieces and chocolate whipped cream. Try my Chocolate Cheesecake for another decadent dessert.
Death By Chocolate Pie
If any dessert will make chocolate lovers unite, this is it! It’s a dessert that is loaded (and that is not an exaggeration) with chocolate! From the Oreo crust to the chocolate and brownie filling, this is the richest, most chocolatey cheesecake pie you will ever taste!
Death By Chocolate Pie Recipe
With chocolate as the main ingredient in this pie, it certainly fits in the ‘death by chocolate’ category! There are a few steps to this recipe, but it is not as difficult to make as it looks. Plus, it’s an impressive dessert that is fun to show off and share!
Brownies Ingredients (full recipe below)
- Butter
- Granulated sugar
- Unsweetened cocoa powder
- All-purpose flour
- Salt
- Baking powder
- Eggs
- Vanilla extract
Crust
- Oreo cookies–Remove the filling of the cookies before crushing.
- Butter
Chocolate Whipped Cream
- Heavy whipping cream
- Unsweetened cocoa powder
- Confectioners’ sugar
Filling
- Semi-sweet chocolate chips
- Cream cheese
- Butter
- Granulated sugar
- Vanilla extract
Make the Brownies
The first thing you are going to need to make for this recipe is the brownies. They will need time to cool before you cut them into pieces to add to the filling. Prepare brownies in a parchment paper-lined 9×9-inch pan and bake according to the recipe below.
Remove brownies, allow to come to room temperature. You can chill the brownies for about 30 minutes in the freezer after they have come to room temperature. I found that not only does this lock in flavor, but it is easier to cut chilled brownies.
How to Make the Crust
If possible, make your own crust for the Death By Chocolate Pie. The store-bought crusts are okay, but they just aren’t up to par with the homemade ones. To make the Oreo cookie crust, you could buy it or crush about 20 of the sandwich cookies with the filling removed.
If you have to crush your own cookies, add them to a food processor and process until you have a fine crumb. You could also use a rolling pin to roll over the cookies that are in sealed plastic baggies to get them into fine crumbs. A hammer also works, but just gentle taps!
Combine the crushed cookies and melted butter in a medium bowl until the mixture is combined. When mixing together the ingredients (with a fork), make sure every single crumb is coated in butter. The butter acts as the binding agent, so when you see recipes that have piles of crumbs left on the plate, it is usually because they were not coated with butter.
Press the crust into a 9-inch pie dish using your hand or the bottom of a glass to get the crust flattened across the bottom of the pan. Make sure to get the crust up the sides of the pie pan as well. Set that aside as you make the chocolate whipped cream and filling.
How to Make Chocolate Whipped Cream
You would think that this whipped cream would be used as a topping for the Death By Chocolate Pie, but no! The whipped cream is actually more chocolate that is added to the filling. Of course, if you need more chocolate, you can always make more to use as a topping. But, I think you will agree there is plenty of chocolate flavor in this pie as-is.
To make the whipped cream:
- Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream (I have done this and cried!) fixing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand. My life was changed when I found that out!
- Wait until peaks start to form before adding in the cocoa powder and confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
You will be using the whipped cream in the filling, so just set it aside as you prepare the chocolate filling.
How to Make Death By Chocolate Pie
After the brownies have been baked and cooled, the crust pressed in the pan, and the chocolate whipped cream ready to go, it’s time to make the filling and get this pie chilled!
- First, add the chocolate chips to a microwave-safe bowl. Heat up the chocolate chips in 20-second intervals until melted and creamy. Set aside to cool slightly.
- Next, in a large bowl, add the cream cheese and use a hand mixer to beat until smooth and creamy.
- Then, beat in the butter, sugar, and vanilla until combined.
- Remember the brownies you just made and let cool? Flip those out onto a cutting board and cut them into 1/2-inch pieces.
- Fold in the melted chocolate chips, chocolate whipped topping, and most of the brownie pieces. (Save some brownie pieces for the topping.)
- Finally, pour the filling into the Oreo crust and let the pie chill in the refrigerator for at least 3 hours.
Serve the pie with whipped topping and reserved brownie pieces. Indulge and Enjoy!
Looking for More Chocolate Desserts?
Chocolate Caramel Cheesecake Pie
Ingredients
Brownies
- 1/2 cup (1 stick or 113g) butter, melted and cooled
- 1 cup (200g) granulated sugar
- 1/3 cup (40g) unsweetened cocoa powder, sifted
- 1/2 cup (64g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Crust
- 1 1/2 cups (about 20) Oreo sandwich cookies, filling removed and crushed
- 6 tablespoons butter, melted
Chocolate Whipped Cream
- 2 cups (476g) heavy whipping cream
- 1/2 cup cocoa powder
- 1/2 cup (62.5g) confectioners' sugar
Filling
- 1 1/2 cups (252g) semi-sweet chocolate chips, melted and cooled slightly
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick or 57g) butter, softened
- 1/3 cup (67g) granulated sugar
- 1 1/2 teaspoons vanilla extract
Instructions
Brownies
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Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
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Melt butter and set aside to cool.
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Sift together the sugar, cocoa powder, flour, salt, and baking powder.
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In a medium bowl, beat the eggs with the vanilla. Slowly add and stir in the dry ingredients.
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Pour the melted and cooled butter into the brownie mixture and mix until just incorporated.
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Spread the batter into the lined baking dish and bake for 20 minutes. The brownies are done when an inserted toothpick comes out with a few crumbs, but no wet batter.
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Set aside to cool.
Crust
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In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
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Pour the coated Oreo crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out and up the sides.
Chocolate Whipped Cream
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Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
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When the cream starts to thicken, stop the mixer. Slowly add in the cocoa powder and confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
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The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely. Set aside to use in the filling.
Filling
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In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.
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In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
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Beat in the butter, sugar, and vanilla, until combined.
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Flip the cooled brownies onto a cutting board and cut off hard edges on all sides and discard (or eat them).
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Cut the brownies into small, bite-sized pieces (about 1/2-inch across and wide).
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Fold in the melted chocolate chips, chocolate whipped topping, and most of the brownie pieces into the filling, reserving some for the topping.
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Pour the filling into the Oreo crust.
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Refrigerate for 3 hours before cutting and serving. Top with whipped topping.