Ingredients
- 25 chocolate sandwich cookies
- 4 tablespoons melted, unsalted butter
- Pinch of salt
- 2 1/2 cups Garelick Farms heavy cream
- 8 oz (1 1/3 cup) chopped semisweet chocolate
- 1/4 cup + 2 tablespoons powdered sugar
- 3 tablespoons unsweetened cocoa powder
Prep time: 40 minutes
Chill time: 4 hours
Serves: 8-12
Equipment:
- Hand or stand mixer
- Medium and large bowls
- Standard pie dish
- Nonstick pot
- Whisk and spatula
- Additional tools you may need: food processor/chopper or rolling pin and large plastic bag
Instructions
Crush 24 chocolate sandwich cookies to a fine crumb. I like using a food chopper or processor, or a plastic back with a rolling pin or heavy bottom pan will work great too. Mix together your crushed cookies with a pinch of salt and your melted butter until fully combined. Press firmly into a pie dish to form your crust and place into the fridge.
To make your ganache, heat 1 cup of heavy cream on the stovetop or carefully in the microwave in intervals of 10-15 seconds. Add all of your chopped chocolate to a medium heatproof bowl, and then pour your heated cream over your chopped semisweet chocolate. Let sit for a minute, and then whisk together until completely smooth to form your ganache.
Pour 2/3 cup of your ganache into your pie crust and spread smooth and evenly to form the bottom layer of your pie. Place your pie dish into the fridge and let the rest of your ganache chill in the fridge as well for just 15-30 minutes (you want it at room temperature, still stirrable, not firm).
Once your ganache is ready, in a separate bowl, whip 1/2 cup heavy cream and 2 tablespoons powdered sugar together to stiff peaks using a hand mixer at a medium to high speed. Fold your whipped cream into your remaining ganache using a spatula. Grab your pie dish, and spread your ganache and whipped cream mixture smooth into your pie dish to create your second layer. Place back into the fridge to chill for at least 2 hours or until firm.
Finally, whip 1 cup heavy cream with 3 tablespoons cocoa powder and 1/4 cup powdered sugar to stiff peaks. Dollop and spread onto the top of your pie and finish with your last sandwich cookie crumbled across the top. Chill for another 1-2 hours, or overnight, for a clean slice, and enjoy!