Tidak Ada Pai Coklat Panggang

Instructions

1. In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling wet sand. This can alternatively be done by hand in a large Ziplock bag with a rolling pin.
2. Melt ¼ cup butterand mix with 2 cups Oreo cookie crumbs.
3. Press evenly into a 9-inch pie pan and put in the fridge to chill while you prepare the filling.
4. Chop 8 ounces semi-sweet chocolate into small pieces and put in a heat-proof bowl.
5. Heat ⅔ cups heavy whipping cream for about 45 seconds in the microwave, until steaming. Pour over the chopped chocolate and allow to sit for several minutes.
6. Add ¾ teaspoons vanilla and 1 teaspoon instant espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Allow cooling completely.
7. While the ganache is cooling, add 1 ½ cups heavy whipping cream and 2 tablespoons granulated sugar to a clean mixing bowl and whip until stiff peaks form. Be careful not to over-whip your cream! Peaks should stand on their own and not flop over at all.
8. When the ganache is cooled completely, add it to a bowl of whipped cream. Gently fold the chocolate into the cream until it is just incorporated, with no streaks of dark chocolate or white cream. Pour into chilled pie shell.
9. Chill for at least 6 hours.
10. In a clean mixing bowl, whip 1 cup heavy whipping cream, 1 tablespoon granulated sugar, and ½ teaspoon vanilla together until soft peaks form.
11. Remove chilled pie from the fridge and top with whipped cream. Add optional chocolate shavings for garnish.