I must begin by saying that this recipe is adapted from Martha Stewart. I know, I know. I had every intention of making Martha’s chocolate pie, I don’t know how I ended up with this one.
I’ve changed the recipe that if Martha knew what I was doing she’d cast away my blog to neverland. I don’t like to change Martha’s recipe, cause, what if she knew? She’d think that I thought her recipes were not perfect (they are btw). Who am I kidding, she is not the self conscious. I am sure. The funny thing is that whenever I see Martha on TV or read something about her I just assume I know her best, and while the world was very excited to read Steve Job’s biography, I, for one, can’t wait to read Martha’s biography.
Am I the only one who thinks of her as sort of a role model?
But I love her and I love her food. And for the sake of being clear, I didn’t modify the recipe because it was not good, but because after I woke up from my “dream” I had to run make this with whatever ingredients I had.
And I always, always, always, have a stash or oreos somewhere.
This pie is outrageous. Outrageous as in it is just too easy to make it. I mean things this good should take hours of hard labor to make. But beware. If you make this, make it at your own responsibility. You’ll just want to eat It all. So if you do make it (and I think you will), I suggest you plan ahead and invite some family and friends. It wouldn’t be fair not to share goodness.
Prep Time: 1 hour, 30 minutes
The naughty chocolate Oreo pie: Oreo crust. Chocolate ganache. Topped with fresh raspberries and white chocolate. Did I mention it’s no bake?
Recipe Adapted from Martha Stewart
Ingredients
- For the Oreo crust
- 25 Oreo cookies
- 1/2 stick (55g) butter Chocolate Ganache
- 1 cup (250ml) heavy cream
- 2 cups (300g) semisweet chocolate chips Topping
- 1 1/2 cup (170g) fresh raspberry
- Grated white chocolate (optional)
Steps
- Oreo crust
- Using the food processor, crush 24 of the cookies; add the butter, blend until the cookies have absorbed the butter. . Press firmly onto bottom and sides of a 9-inch pie dish (preferably with a removable bottom). Refrigerate for at least 1 hour before serving. Chocolate ganache
- Place the chocolate chips in a heat prood bowl. Place the heavy cream in a medium saucepan on medium heat. Bring to boil. Remove from heat immediately.
- Place the chocolate chips in a large bowl. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled pie pan (preferably with removable bottom) and refrigerate until set, 1 hour at least.
- To serve, arrange raspberries and white chocolate on top (or scatter on top, whichever works).
This is one pie I would love to eat WHILE reading Martha’s biography. What’s yours?
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