I’m one of those psychos that has pie on my birthday instead of cake.
If cake was as good as this pie is though, I would have cake more often! It’s honestly just cake’s fault.
I definitely don’t miss any opportunity to make more pie and Pi(e) Day is like my Super Bowl. Well, Super Bowl is also my Super Bowl. I guess almost every day is like my Super Bowl since I make food and food is kind of a necessity of life, but some days are much more enjoyable than others.
… Like Pi(e) Day.
ANNNDD… that’s how you come full circle ladies and gentlemen.
Now, a little bit about this recipe. It is definitely not simple or quick, but HOLY SCHNIKIES is it worth it. It is super chocolatey and insanely decadent. It’s going to knock your socks off. Like, you will literally be wearing socks when you first start eating this and by the end they will have just exploded off of your body.
I don’t know how that has anything to do with how delicious this is, but that’s how it happens I guess?
- 40 Oreo cookies
- 5 tablespoons butter, melted
- 1 cup semisweet chocolate chips
- 1/4 cup butter
- 1/4 cup room temperature water
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoons vanilla extract
- 6 large eggs at room temperature, separated
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups whole milk
- 3 tablespoons butter
- 1/2 cup semisweet chocolate chips
- 2 teaspoons vanilla extract
- 1 1/4 cups heavy cream
- 3 tablespoons granulated sugar
- Preheat oven to 300° F. Grease the bottom and sides of a 9-inch springform pan.
- In a food processor, pulse Oreo cookies until finely ground. Pour 5 tablespoons melted butter into processor and pulse a few times until evenly moistened. Pour mixture into prepared springform pan and press into an even layer along bottom and up the sides of the pan, coming within a 1/2-inch of the top of the pan. Transfer to freezer and chill for 10 minutes. Remove from freezer and bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- Increase oven temperature to 350° F.
- Place 1 cup chocolate chips and 1/4 cup butter in a microwave safe bowl. Heat mixture in microwave in 20 second intervals stirring after each interval until melted and smooth, set aside to cool slightly.
- In liquid measuring cup (used to measure water) whisk together water, 1 tablespoon cocoa powder, salt and 1 tablespoon vanilla until well blended. Set aside.
- In the bowl of an electric stand mixer fitted with the whisk attachment, whip 6 egg yolks with brown sugar on medium-high speed until mixture is pale and fluffy and has nearly doubled in volume, about 5 minutes. Add melted chocolate mixture and mix just until combined, then scrape down sides and bottom of bowl and mix on low speed 5 seconds longer. Add water mixture and blend just until combined, then scrape down sides and bottom of bowl and mix 5 seconds longer.
- In a clean stand mixer bowl (you may have to transfer egg yolk/chocolate mixture to an alternate mixing bowl and clean out/dry well stand mixer bowl if you only have one like me), whip egg whites until foamy, then gradually increase speed to high, while slowly adding in 1/2 cup granulated sugar and beat until soft peaks form. Scoop out about 1 cup of the whipped egg white mixture and gently fold into egg yolk/chocolate mixture, just until combined, about 30 seconds. Add in remaining egg white mixture and fold just until nearly combined (don't overmix).
- Pour mixture into cooled cookie crust and spread into an even layer. Bake in preheated oven 38 - 42 minutes, until cake edges appear set but center still jiggles slightly (cake may appear under-baked). Transfer to a wire rack to cool completely. Once cool wrap tightly with plastic wrap and refrigerate at least 3 hours or up to overnight.
- In a medium saucepan whisk together granulated sugar, cocoa powder, cornstarch and salt. Stir in egg yolks and mix until combined (the texture will be thick). While whisking, slowly pour in milk.
- Heat mixture over medium heat, and bring to a boil, whisking constantly. Allow mixture to boil for 30 seconds then remove from heat and pour into a bowl. Add butter, chocolate chips and vanilla and stir until combined.
- Allow to rest at room temperature 15 minutes, then cover with plastic wrap pressing directly against the surface of the pudding to prevent a skin from forming. Chill in refrigerator for at least 3 hours or overnight.
- Remove cake and pudding from refrigerator and stir pudding to loosen, then spread pudding into an even layer over flourless cake, staying within the cookie crust border. Chill in refrigerator 30 minutes.
- In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in 3 tablespoons granulated sugar and whip until stiff peaks form.
- Remove cake from refrigerator and spread whipped cream in an even layer over top of pudding. Remove springform ring and cut into slices.
- Pat yourself on the back, because that was kind of a marathon.
Who are we kidding, if you ever see me running you better start running too because it probably means I’m running for my life.