Life Changing Chocolate Pie
The name is not an exaggeration. This chocolate pie is as incredible as it looks! It has a chocolate filling that is so creamy and rich that every bite tastes like creamy fudge. And while it looks impressive, it’s actually incredibly easy to make. Bring this to your next party and it will absolutely be the star of the show!
Why is This Chocolate Pie so Good?
This pie is actually inspired by a dessert at one of Chicago’s most famous steak houses, Bavette’s. And because it’s so famous, it’s hard to get a reservation…so I’ve never been able to get a table. However, their chocolate pie looks like an absolute dream! And since I can’t get my hands on it, I decided to make it myself.
I’ve had to gather clues from the internet to see what this pie is all about and I learned two things:
- It’s a MILK chocolate pie but appears dark and rich.
- It has a texture that’s like a mix between ganache and mousse.
So with only those two things to go off of, I somehow made it happen! This pie is made like a ganache, but with added marshmallow fluff to great that mousse-like consistency.
We’re also using a mix of dark and milk chocolate in order to create the perfect sweet balance. This pie is definitely rich, but it’s not too sweet which is VERY important here.
Last, their pie is topped with a heaping cloud of whipped cream so we’re mimicking that with my magic whipped cream recipe. It’s a combination of heavy cream and marshmallow fluff which makes a lightly sweet but very stable whipped cream. Top with a shaved chocolate and your pie is ready to serve!
Chocolate Pie FAQs:
Absolutely! Just use gluten free Oreo cookies for the crust. Also make sure your chocolate is gluten free. For example, I use Lindt milk chocolate for this pie but it contains barley malt syrup which isn’t gluten free. Moser Roth (Aldi brand) has milk chocolate that doesn’t contain any wheat products but is not specifically labeled gluten free.
I don’t suggest straying from the recipe as it can alter how the pie sets. Most importantly, avoid chocolate chips and use bars of chocolate for the best texture and flavor. I love Lindt, but Moser Roth from Aldi is a great option as well!
You can try substituting the fluff in the filling with 1/2 cup of marshmallows. For the whipped cream, replace the fluff with 2 tablespoons of powdered sugar.
Store the pie covered in the refrigerator and it will keep for about a week.
Yes and I’ve done so many times! After it has had its initial chill overnight, cover it in foil and it will keep in the freezer for months. To thaw, transfer it to the refrigerator to gradually soften. Do not thaw at room temperature as this can disrupt the crystallization and turn the filling into pudding.
Once the pie has set overnight, you can top the entire pie with whipped cream and serve that way. This whipped cream is very stable, so it will hold up really well over time!
For more chocolate desserts, check out my:
- Moist Chocolate Cake
- Double Chocolate Chip Cookies
- Chocolate Sheet Cake
- Fudgy Brown Butter Brownies
- Chocolate Mousse Cupcakes
- Double Chocolate Cream Pie
- Chocolate Mousse Cake
Watch how to make this Chocolate Pie!
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Life Changing Chocolate Pie
- Total Time: Overnight
- Yield: 10-12 slices
Description
This extraordinary chocolate pie will be your new favorite! It’s silky smooth, perfectly rich, and not too sweet. While it also looks impressive, it’s incredibly easy to make. Bring this to your next party and everyone will be asking you for the recipe!
Ingredients
Chocolate Crust
- 26 Oreos (the whole cookies), ground *SEE NOTES FOR GLUTEN FREE
- 6 tbsp salted butter, melted
Chocolate Pie Filling
- 7 oz jar marshmallow fluff, divided
- 2 tbsp salted butter, sliced
- 7 oz Lindt 70% dark chocolate, finely chopped
- 6 oz Lindt milk chocolate, finely chopped
- 3 cups heavy whipping cream, divided
Instructions
Chocolate Crust
- Stir together the ground cookies and melted butter. Press into a deep 9” pie dish and place in the refrigerator.
Chocolate Pie Filling
- In a large bowl, add HALF the jar of fluff, butter, and chocolate in that order so that the fluff is at the bottom of the bowl.
- In a medium saucepan, add 2 CUPS of heavy cream and place over medium heat. Heat until it just starts to steam, stirring occasionally, about 5 minutes. Do not bubble otherwise the filling with not set.
- Pour over the bowl of chocolate and let it sit for a couple minutes. Then whisk until smooth and all of the chocolate is melted. The marshmallow will appear clumpy at first, but keep whisking and it will slowly break up and dissolve into the chocolate.
- Pour the filling through a fine mesh sieve and into the crust. If you have any filling that won’t fit, pour into a container and chill for a nice little snack!
- Tap the pan a couple times to release any air bubbles. Let the pie rest at room temperature for about 2 hours to thicken, then transfer to the refrigerator to chill overnight.
- Now make the whipped cream. In a large bowl using a hand or stand mixer with the whisk attachment, whip the remaining 1 CUP of cream on high speed until it JUST starts to thicken. Then scoop in the remaining fluff and whip until thickened, about 1 minute.
- Scoop the whipped cream into a container and chill overnight as well.
- To serve, you can dish out the slices when the pie is fresh from the refrigerator.
- Dollop the slice with a good scoop of whipped cream and shave some chocolate on top. Now dig in!
Notes
GLUTEN FREE – To make this pie gluten free, use the same amount of gluten free Oreo cookies. As for the chocolate, make sure to use gluten free chocolate. I use Lindt in this pie and the 70% chocolate doesn’t contain any wheat products, but it is not a certified gluten free chocolate. Their milk chocolate also contains a barley ingredient which isn’t gluten free. I find that Moser Roth (Aldi brand) doesn’t contain any wheat products but does not specially say it is certified gluten free. So double check your labels and use what you are comfortable with!
- Prep Time: 20 minutes
- Chill Time: Overnight
- Category: Dessert
- Method: No Bake
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
Made this for Christmas and it was an absolute hit!! I assumed it was going to be really rich but it’s the perfect sweet to rich ratio. So easy to make as well. Will definitely be adding it to my repertoire.
My wife made this and it’s fantastic!
Made this chocolate pie for Christmas and it was so good! I actually made it day of. I had it in the fridge for about 4 hours and then popped it in the freezer for a couple hours. Everyone loved it and of course it was great next day as well!
I shared a couple of slices with a friend and the text I got back was “OMG. Might be the best pie I’ve ever had” and she’s not wrong. This pie was unreal – perfectly chocolatey with the smoothest texture. I’ll absolutely be making it again.
Made this pie for Christmas and my dad said it was the best pie ever! Can’t wait to make it again!
Ahhhh this pie is so good!!! I made it twice and have had to really restrict myself from eating too much. It turned out great both times and has turned non-chocolate lovers into chocolate lovers. Thank you!
This was amazing, my whole family couldn’t stop asking for more !!!! The only thing is that the filling came out a little runny . Do you know what I could of done better to prevent this?
The step of leaving the pie at room temperature before chilling is more important than I thought! If you immediately put the pie in the refrigerator, this could be why. I’ve updated the recipe to help with this. It’s also VERY important that the 2 cups of heavy cream does not bubble because if it’s too hot, the filling won’t set properly. I’m sorry this happened! Chocolate can be very finicky.
I had the same setting issue and had a very runny pie. I will for sure let it set on the counter next time. That being said my family raved about our “pudding pie.” I can’t wait to make it again. Flavor is so good and decadent and the marshmallow fluff whip is 10/10.
I made the pie but it would not set. We had pudding not pie. What did I do wrong?
I think I know what happened because a couple people had this issue! When chilling the pie, the step of leaving it at room temperature before transferring to the refrigerator is more important than I thought. If the temperature of the filling changes too drastically, it can disrupt how it sets. So next time make sure the filling comes to room temp and thickens before chilling it in the fridge! I’m so sorry this happened!
The second time I made it, I accidentally used half of the amount of heavy cream for the filling. I actually liked the consistency better, so it was a happy accident!
Did you use Heavy Whipping Cream? And did you heat it warm enough? I had to put the whole bowl in the microwave for 30 seconds after heating the cream on the stove.
I followed the recipe to a T but it did not set and I don’t know why 😞
I think I know what happened because a couple people had this issue! When chilling the pie, the step of leaving it at room temperature before transferring to the refrigerator is more important than I thought. If the temperature of the filling changes too drastically, it can disrupt how it sets. So next time make sure the filling comes to room temp and thickens before chilling it in the fridge! I’m so sorry this happened!