Over the summer I’ve been visiting my parents home. Due to COVID cancelling all our summer plans, we’ve spent more time visiting, reading, playing games and baking up a storm. I’ve loved perusing through my family cookbooks from generations and have stumbled on some of my favorites from childhood. This chocolate cream cheese pie is one of them. I used to make this pie for company and Sunday dinners. The first bite takes me back. It is very rich, chocolatey and perfect to serve during the summer time because this pie is FROZEN and served cold.
A little disclaimer:
This pie uses whipped egg whites. Raw, whipped egg white is often used in royal icing and other desserts, so I feel fine using it. If you are concerned about consuming raw egg white, you can try substituting meringue powder (affiliate link) Mix 4 teaspoons meringue powder with 4 Tablespoons water and whip to stiff peaks. Use in place of whipped egg whites in the recipe.
No Bake Recipe
One of the perks of this recipe, especially for summertime is that you don’t need to turn on your oven at all. All you need is four bowls and a mixer. That may sound like a lot, but trust me. It’s worth it! One bowl to make the cookie crust. One bowl to whip the egg whites. One bowl to whip heavy cream. One bowl for the cream cheese mixture. Mix them all together, freeze and voila…the perfect, decadent frozen chocolate pie.
This recipe is especially easy for kids to make. Crush up the Oreos, mix them with a little butter and press them in the pie pan. Then freeze the crust until the chocolate cream cheese mixture is ready. I give each of my kids a bowl and let them each mix a part of the recipe. Lightly mix together the whipped egg whites, heavy cream and cream cheese mixture and pour it into the pie pan. Super simple. Super delicious.
Top with Chocolate Shavings
To top the pie we use any favorite bar of chocolate. Get out your vegetable peeler and peel ribbons of chocolate to top the pie. This is especially fun for kids to do. For some reason they seem to like it a lot more than peeling carrots or potatoes…and I don’t blame them. One bite of this pie and it will become a summer tradition for your family too.
Chocolate Cream Cheese Pie
Yield: One 9 inch pie
Time: 30 minute mix, Freeze 6 hours or overnight, 15 minute thaw before serving
- 24 Oreo cookies
- 4 Tablespoons unsalted butter, melted
- 1 1/4 cup semi-sweet chocolate chips (or a favorite dark chocolate)
- 3/4 cup brown sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 egg whites
- 1 cup heavy whipping cream
- Chocolate bar for shavings
Oreo Cookie Crust
- Using a blender or food processor, blend the Oreo cookies until they are finely crushed. If you don’t have a blender, you can put the cookies in a ziplock bag and crush with a rolling pin.
- Mix the crushed cookies with the 4 Tablespoons of melted butter.
- Grease a 9 inch pie pan and press the cookie mixture into the bottom of the plate, edging it up the sides to form a crust. Place the crust in the freezer until ready to fill.
- Melt semi-sweet chocolate chips in a large microwave-safe bowl in 30 second increments, stirring after every time.
- Once chocolate is melted, beat in the brown sugar, softened cream cheese, vanilla extract and salt.
- In a separate bowl, whip two egg whites until they form stiff peaks. Stiff peaks form when you pull the beaters out of the egg whites and they stand straight up (see recipe notes at the bottom for using meringue powder instead of egg whites).
- In a third bowl, whip the heavy whipping cream until stiff peaks are formed.
- Gently stir the whipped egg white into the chocolate mixture. Then fold the whipped cream into the mixture and mix completely. Spread into the chocolate pie crust.
- Using a grater or potato peeler, shave small pieces of chocolate for the top of the pie. Freeze completely. Let the pie rest for 15 minutes at room temperature before serving. Serve with whipped cream if desired. Enjoy!
Recipe Notes: If you don’t want to use raw egg white, try this recipe using meringue powder (affiliate link): Mix 4 teaspoons meringue powder with 4 Tablespoons water and whip to stiff peaks. Use in place of whipped egg whites.
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