How To Make Death By Chocolate Pie?
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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 cake, it certainly falls into the “death by chocolate” category! There are a few steps to this recipe, but it’s not as difficult as it looks. Plus, it’s an impressive dessert that’s fun to show off and share!
Make the Brownies
The first thing you need to prepare for this recipe is the brownies. They need to cool before you cut them into pieces and add them to the filling. Prepare the brownies in a 9×9-inch pan lined with parchment paper and bake them according to the recipe below.
Take the brownies out and let them come to room temperature. After the brownies reach room temperature, you can let them cool in the freezer for about 30 minutes. I have found that this not only preserves the flavor but also makes the chilled brownies easier to cut.
How to Make the Crust
If possible, make your own crust for the Death By Chocolate Pie. The shop-bought crusts are fine, but they are not as good as the homemade ones. For the Oreo biscuit crust, you can buy them or crush about 20 of the sandwich biscuits without filling them.
If you need to crush your own biscuits, put them in a food processor and process until you have a fine crumb. You can also use a rolling pin to roll over the biscuits, which are in sealed plastic bags, to turn them into fine crumbs. A hammer also works, but only with light blows!
Mix the crushed biscuits and melted butter in a medium bowl until combined. When mixing the ingredients (with a fork), make sure that every single crumb is covered with butter. The butter acts as a binding agent. So if you see recipes that leave a pile of crumbs on the plate, it is usually because they have not been coated with butter.
How to Make Chocolate-Whipped Cream
You might think that this whipped cream is used as a topping for Death By Chocolate Pie, but no! The whipped cream is actually more chocolate added to the filling. Of course, if you need more chocolate, you can use more of it as a topping. But I think you’ll agree that this pie has plenty of chocolate flavor as it is.
You will use whipped cream for the filling, so just set it aside while you prepare the chocolate filling.
How to Make Death By Chocolate Pie
After the brownies have baked and cooled, the crust has been pressed into the tin and the chocolate cream is ready, it’s time to prepare the filling and chill the pie!
First, place the chocolate crisps in a microwave-safe bowl. Heat the chocolate crisps in 20-second intervals until melted and creamy. Set aside and allow to cool slightly.
Next, place the cream cheese in a large bowl and beat with a hand mixer until smooth and creamy.
Then beat in the butter, sugar, and vanilla until everything is well combined.
Remember those brownies you just made and let cool? Turn them out onto a cutting board and cut them into 1/2-inch pieces.
Fold in the melted chocolate crisps, whipped cream, and most of the brownie pieces. (Save some brownie pieces for the topping)
Finally, pour the filling into the Oreo crust and chill the pie in the fridge for at least 3 hours.
Serve the pie with the whipped cream and the saved brownie pieces. Indulge yourself and enjoy!
PREP TIME30 MINS
COOK TIME20 MINS
CHILL3 HRS
TOTAL TIME3 HRS 50 MINS
Ingredients
Brownies
- ¼ teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (1 stick or 113g) butter, melted and cooled
- 1 cup (200g) granulated sugar
- ⅓ cup (40g) unsweetened cocoa powder, sifted
- ½ cup (64g) all-purpose flour
- ¼ teaspoon kosher salt
Crust
- 1½ cups (about 20) Oreo sandwich cookies, filling removed and crushed
- 6 tablespoons butter, melted
Chocolate Whipped Cream
- 2 cups (476g) heavy whipping cream
- ½ cup unsweetened cocoa powder
- ½ cup (62.5g) confectioners’ sugar
Filling
- ⅓ cup (67g) granulated sugar
- 1½ teaspoons vanilla extract
- 1½ cups (252g) semi-sweet chocolate chips, melted and cooled slightly
- 1 package (8 ounces) of cream cheese, softened
- ¼ cup (1/2 stick or 57g) butter, softened
Instructions
Brownies
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper
- Melt the butter and set aside to cool
- Sift together the sugar, cocoa powder, flour, salt, and baking powder
- In a medium bowl, whisk the eggs with the vanilla. Gradually stir in the dry ingredients
- Pour the melted and cooled butter into the brownie mixture and whisk until just incorporated
- Spread the batter into the lined baking tin and bake for 20 minutes. The brownies are done when a toothpick shows a few crumbs but no more wet batter
- Set aside to cool.
Crust
- In a medium bowl, combine the Oreo biscuit crumbs with the melted butter and stir well with a fork (each crumb should be coated in the butter as this is the glue that holds the cake together)
- Place the coated Oreo crumbs into a 9-inch cake tin. Pat them flat with your hand and then use a kitchen glass to flatten them. Start in the middle and work your way up the sides.
Chocolate Whipped Cream
- Put the whipped cream in a mixing bowl. Start mixing on the lowest speed and then gradually increase the speed to medium until the cream starts to thicken. (The gradual approach prevents you from splashing cream all over yourself)
- When the cream starts to thicken, stop the mixer. Slowly add the cocoa powder and icing sugar and resume mixing, starting on low speed, moving to medium, and finally to high speed.
- The cream will thicken and begin to foam. Mix on high speed until the cream is thick and stiff. This happens very quickly, in the phase between soft and stiff cream, so watch it closely. Set aside to use for the filling.
Filling
- Place the chocolate crisps in a microwave-safe bowl. Heat in 20-second intervals until the crisps are melted. Set aside.
- In a large mixing bowl, beat the cream cheese with a hand mixer until creamy and smooth.
- Stir in the butter, sugar, and vanilla until well combined.
- Turn the cooled brownies out onto a cutting board and trim off the hard edges on all sides and discard (or eat).
- Cut the brownies into small, bite-sized pieces (about 1.5 cm wide and broad).
- Fold the melted chocolate crisps, whipped cream, and most of the brownie pieces into the filling, reserving some for the topping.
- Pour the filling into the Oreo crust.
- Refrigerate for 3 hours before cutting and serving. Garnish with whipped cream.