This recipe was created as part of a paid partnership with Garelick Farms
A chocolate cookie crust, and three layers of creamy no bake chocolate filling, this recipe is perfect for any gathering with loved ones. I always find oven space is limited around the holidays, so when Garelick Farms asked me to create a recipe featuring their heavy cream, I thought it would be fun to make something that didn't require oven space, yet was decadent with a deep chocolate flavor.
For the crust, I found using a food chopper (or a processor) the easiest, but a great alternative is to use a plastic bag and rolling pin or heavy pan to break the cookie pieces into crumbs. Once you add in your butter and pinch of salt, you want to press the cookie into your pie pan extra firmly. Since you won't be baking it, this is a little extra important for this recipe!
After you make the crust, you'll make a ganache that's used for two of your three layers. You'll pour part of your chocolate ganache directly onto your crust to form your first layer, then after your ganache reaches room temperature you'll fold the rest of your ganache into lightly sweetened whipped cream to dollop and spread into your pie to form your second layer. For the final layer, you'll make an easy chocolate whipped cream and use your final chocolate sandwich cookie to crumble over the top.
Though there are many layers, the steps move quickly and really all you need is some patience for the fridge time so you can get a perfectly clean slice in the end. The pie itself also is a great make ahead option which I love for holiday desserts. The end result is a smooth, creamy, chocolate filled dessert that has just the right amount of sweetness.
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!
Carb Details
Carbs in full recipe: 420
Carbs per slice (1 of 8): 53
Carbs per slice (1 of 12): 35
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.