Decadent Oreo and Ganache topped with Fresh Raspberries
Prep Time30 minutesmins
Cooling time2 hourshrs
Course: Dessert
Cuisine: American
Keyword: brownie and oreo, chocolate ganache, Easy Dessert, gluten-free, Raspberry.
Yield: 8
Author: May Kissimmee
Materials
Oreo Cookie Crust
24Regular Oreo cookies
6tbspSalted Butter (Melted)
Chocolate Ganache Filling
1¼cupsMilk Chocolate Chips (High Quality)
1¼cupsDark Chocolate Chips (High Quality)
1½cupsHeavy Cream
Garnish
12-16ozFresh Raspberries, large.
Instructions
Get Ready
Preheat the oven to 350 degrees
Lightly coat a pie dish with cooking spray
Prepare the Oreo Cookie Crust
Use a food processor to grind Oreo cookies into crumbs
Mix the cookie crumbs with melted butter
Press the crumbs into the bottom, and on the sides of a 10" glass pie dish
Use a flat glass bottom to help you flatten the sides of the crust
Bake the crust for 8 minutes at 350 degrees
Remove the crust from the oven, and let it cool
Prepare the Chocolate Ganache filling
Add all chocolate chips to a large glass mixing bowl
Add heavy cream to a small saucepan and warm the cream on medium-low heat, stirring occasionally
Just as the cream starts to form small bubbles, remove from heat and pour over the chocolate chips- let it sit for 3-4 minutes
Use a rubber spatula to stir until the chips are completely melted and the mixture is smooth
Pour the Chocolate Ganache over the Oreo crust
Place the pie in the refrigerator for at least 2 hours, or overnight.
Garnish
Clean and dry the raspberries
After the dessert has cooled in the refrigerator, garnish the pie with raspberries by placing the berries point side up. Cover the entire pie with the largest berries in the center.