We're gonna make a chocolate cream pie
that is no bake,
and it's really light.
For all the chocolate that's in it,
it's still a really light cake.
First thing we're gonna do is,
you wanna get 25 Oreo cookies and grind them up.
Yum! And a lot of times
when you're making like a cookie...
What do you call it? Crust.
What is it again?
Yeah, when you're making like a cookie crust,
you don't grind them super, super fine.
But because this was no-bake,
I like to really grind these cookies
until it gets
really, really fine. Look at that.
It's like dark chocolate dust.
So, what I'm gonna do is I'm gonna add...
This is 6 tablespoons of butter, right?
So, I dump the butter in there
and then always, always, always...
A little pinch of salt.
Yes!
Always a little pinch of salt.
And then you mix this up and what's gonna happen
is all the cookies are gonna start absorbing
all the moisture that's in the butter
and all the fat too.
So then everything gets in here.
We see it really pretty quickly
turns into almost like a clay.
Then what you wanna do is dump it
into a pie plate,
just like that.
This is a fun...
I like this part.
I don't know why
but I always like this part. Yeah, it is.
'Cause it's fun to play with your food.
It's like playing in the sand.
It is!
It's very viscerally satisfying, right?
(Rachael laughs) So if you get it in here.
And then you're gonna put this in the fridge
for 30 minutes and you got to let it set up, right,
so that like--
When butter's in the fridge, it's like hard, right?
It's hard and cold.
So this thing gets hard and cold.
Same thing.
You don't have to bake it.
Right. Mmm.
All right, now you're gonna make a one-to-one ganache.
A one-to-one ganache is like one part dark chocolate,
one part heavy cream.
A one-to-one ganache allows you to do this
where the ganache is really thick, right?
And you can pipe it.
Nice.
And then we're just gonna spread it around.
It's so delicious.
It's so beautiful.
But it's also functional.
What it's doing here
is you're creating this layer of ganache
that's gonna keep your cookie crust from drinking up--
That's right. All the moisture
that's gonna be in the filling.
Yeah, and it'll stay crispy.
Okay, so now we have a pie crust filled with ganache.
Now in here,
what I've done is I've beat together
cream cheese, powdered sugar and cocoa powder
Nice!
Until it got really nice and light and fluffy.
Beautiful. Here you can
see that, right?
Really nice.
And then I'm gonna add some heavy cream to it
and we're gonna make a chocolate whipped cream.
I like to add cream cheese to all of my whipped creams.
even if it's just a little bit,
but the cup stabilizes it.
You know a lot of times you make whipped cream,
and it just starts
falling apart. It collapses.
In like 20 minutes.
If you add a little bit of cream cheese to it,
it'll last, like all night long.
And now we have a beautiful chocolate whipped cream.
Aw!
Shut up!
(Rachael laughs)
Now, I got some pudding mix,
chocolate pudding mix and some milk, cold milk.
And you pour the milk into the pudding mix
and just stir it around,
stir it around.
This stuff is amazing to me.
Just instant pudding, right?
Yep.
And there it is.
Look at that pudding.
It's crazy!
It's crazy, it's crazy!
(Rachael laughs)
It is a brave new world that we're living in, isn't it?
All right.
So now I'm gonna take this pudding
and pour it in here.
Move it around the bottom.
That's the chocolate whipped cream
so I'm just gonna kind of spread this around
and then we're gonna put some whipped cream on it.
Nice.
Oh, my God, it's amazing.
Wow!
Hold on, we ain't done.
Now we got a piece of chocolate and I got a microplane.
Yes!
I love the microplane chocolate, yes!
It's like the grandmaster.
Oh, baby!
A tiny bit.
Little bit.
Somebody's been snaking on my cookies.
Oh, my gosh!
There we go.
Woo!
And a chocolate cookie cream pie.
Bravo!
Boom!
(musical chimes)